Hawaiiancakenoalcoholversion Recipes
HAWAIIAN WEDDING CAKE II
A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.
Provided by MACC
Categories Desserts Cakes Pineapple Cake Recipes
Time 1h
Yield 14
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
- Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
- Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 56.7 g, Cholesterol 18.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 400.5 mg, Sugar 37.5 g
HAWAIIAN WEDDING CAKE
A recipe I got from my mother. Remember not to drain the pineapple before adding. If you like, add coconut to the frosting.
Provided by echo echo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dump eggs thru pineapple into a large bowl and mix.
- Pour into greased 13-inch X 9-inch pan.
- Bake at 350° 40-45 minites.
- Cool.
- Combine the frosting ingredients (butter through vanilla) and use to frost the cake.
- Keep refrigerated.
HAWAIIAN CAKE (NO ALCOHOL VERSION)
I know there are a lot of variations for this recipe and I had to experiment to find the perfect recipe. But I promise you, one bite of this cake and you'll be going back for more. This is wonderful and full of flavor without being overpowering. It doesn't last long in our house! Makes one 9x13 pan.
Provided by MTpockets
Categories Dessert
Time 55m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Prepare cake mix as directed on package and add one box of Instant pudding mix, 1 can of crushed pineapple and 1 tablespoons rum extract,
- Mix until well blended.
- Bake cake as directed, about 30-35 minutes or until toothpick inserted comes out clean.
- When cake is fully cooled, in a medium bowl, whisk together 1 pkg of instant pudding mix with milk, slowly pour in milk while whisking until pudding mix is smooth and creamy.
- Stir in entire container of Cool Whip, coconut and rum extracts and 1/4 cup of flaked coconut.
- Blend well and smooth over entire cake.
- You may top cake with 1/4 - 1/3 cup of toasted flaked coconut if you choose.
- Keep refrigerated.
Nutrition Facts : Calories 421.9, Fat 19.6, SaturatedFat 8.4, Cholesterol 55.2, Sodium 487.3, Carbohydrate 56.6, Fiber 1.4, Sugar 37.3, Protein 4.3
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