Hawaiianpineapplepokecake Recipes

Steps:

• In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

Steps:

• Preheat oven to 350 degrees.
• Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
• Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
• Bake for 15 minutes or until toothpick inserted near the center comes out clean.
• Let cool completely.
• In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
• Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
• Spread pudding mixture over cooled cake.
• Mix together whipping cream, powdered sugar, and vanilla until thick.
• Spread this over the pudding layer.
• To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
• Sprinkle cooled coconut over the top of the cake.
• Chill cake for about 2 hours or until ready to serve.

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
• Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
• Bake for 15-20 minutes, or until the center of the cake is set.
• Remove from oven and let cool.
• Use a fork and poke holes over the entire cake.
• In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
• Pour over cake, filling all holes with mixture.
• Spread crushed pineapple over the top of the cake.
• In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
• Sprinkle coconut on top and refrigerate cake until serving.

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.

Steps:

• 1.- Grease two 9" cake pans and set aside. In a medium bowl sift the dry ingredients all together. In a small sauce pan pour the sugar and wet it with a little bit of water (it should look like wet sand), cook it until it reaches the consistency of a soft ball (240 degrees F) and set aside. Beat egg whites in separate bowl until they form stiff peaks and add the syrup you just made. Continue beating until the meringue is cool. Add the egg yolks one at a time, making sure they are well incorporated after every addition. Finally, add the dry ingredients softly. Do not over beat.
• 2.- Pour the batter into the prepared pans and bake it at 325ºF for 30 minutes. (Note- original recipe has you put batter in 1 9" spring form pan and then cut the cake in half to ice. I'm lazy, so I use two cake pans!) The timing can vary depending on your oven, but make sure that when you insert a toothpick in the center comes out clean. Let it cool completely and remove from cake pans.
• 3.- Preparing the heavy whipping cream. Beat the cream until soft peaks form. Add the powdered sugar. Set it in the fridge until you are ready to assemble the cake.
• 4.- Open and strain the pineapple can. Reserve the juice and mix it with the liquor of your preference. (I've used no alcohol before and think the recipe is fabulous with only the pineapple juice). Put the bottom layer of the cake on a cake stand and sprinkle it with the pineapple juice mixture until it is very moist (not mushy). Add an abundant layer of heavy whipping cream and evenly distribute pineapple chunks on top of it, add a thin layer of cream again. To wet the second cake layer, put it on top of a plate and wet one side. Turn it upside down on top of the cake and wet the other side. Repeat the process of the cream, pineapple chunks and cream.
• 5.- Moist the last layer of the cake and assemble it on top of the rest of the cake. Cover completely with heavy whipping cream (a very thin layer, this is just to get rid of the crumbs). Refrigerate for 20 minutes.
• 6.- Once the first layer is set, add the final coat of heavy whipping cream and proceed to decorate with the rest of pineapple chunks and toasted coconut flakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
• Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
• Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
• Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

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.

Steps:

• DO THE FILLING. In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside.
• LAYER AND ASSEMBLE. Spread ¼ of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture.
• GARNISH. Spread the crushed MY San Grahams on top. Chill before serving.

Steps:

• Combine sugar, flour, salt, pineapple juice and egg in a saucepan.
• Mix until sugar is dissolved.
• Cook over medium heat until thick.
• In a 1 quart casserole, layer pineapple, cheese and marshmallows.
• Pour cooked mixture over the top.
• Bake covered at 300 degrees for 20 minutes.