Hawaiian Punch Cake Recipes

HAWAIIAN CAKE

Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 9

Hawaiian Cake image

Steps:

Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.

Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1 package yellow cake mix (regular size)
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

HAWAIIAN SUNSET CAKE

This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

Hawaiian Sunset Cake image

Steps:

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients

1 package white or orange cake mix (regular size)
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Additional coconut, toasted, optional

HAWAIIAN TROPICAL CAKE

this is a great cake to take anywhere it's a big kick and so easy to make

Provided by Patsy Fowler

Categories Cakes

Time 25m

Number Of Ingredients 7

hawaiian tropical cake image

Steps:

1. Bake cake as directed in 9x13 pan let cool completely while cake is baking mix the pudding according to box directions and let stand in refrigerator until needed once cake has cooled poke holes in top with a wooden spoon handle.
2. Add a half can of pineapple and juice to cake then layer pudding on top. Next layer the other half of pineapple and juice, a 1/2 bag of the coconut and then cool whip.
3. Lastly top with remaining cool whip, walnuts and cherries there you have a hawaiian delight cake.

Ingredients

1 box cake mix, yellow baked as directed in a 9x13 pan
1 can(s) pineapple, crushed
1 large box vanilla instant pudding
1 bag(s) sweetened coconut
8 oz cool whip
1 small bag chopped walnuts
1 jar(s) cherries

HAWAIIAN PINEAPPLE POKE CAKE

Make and share this Hawaiian Pineapple Poke Cake recipe from Food.com.

Provided by Chris from Kansas

Categories Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 11

Hawaiian Pineapple Poke Cake image

Steps:

Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.

Nutrition Facts : Calories 354.9, Fat 18.5, SaturatedFat 7.2, Cholesterol 58, Sodium 407.3, Carbohydrate 43.6, Fiber 0.7, Sugar 29.8, Protein 4.8

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)