1 pk Yellow cake mix 8 oz Cream cheese; softened 1 sm Vanilla instant pudding 1 c Milk 15 oz Crushed pineapple 8 oz Cool whip Flaked coconut Walnuts; chopped Jar maraschino cherries Bake a yellow cake in a 13x9" pan as directed on box. Cool cake at least for 1/2 hour. Make sure cake is really cool before assembling rest. Beat the following until creamy, and then spread over cooled cake: cream cheese, vanilla pudding and milk. Drain 1 large can crushed pineapple. Spread crushed pineapple over pudding mixture. Spread Cool Whip over crushed pineapple layer. Sprinkle flaked coconut over pineapple; sprinkle chopped walnuts over coconut. Top cake with maraschino cherries that have been drained and cut in half. CHILL AT LEAST 2 HOURS BEFORE SERVING!! -----
How To make Hawaiian Cake 2's Videos
Hawaiian Tropical Pound Cake@Livingwithvee
Hawaiian Tropical Pound Cake recipe
3 sticks softened butter 2 3/4 c sugar 5 eggs 1 tsp pineapple flavor 2 tsp banana extract 2 tsp coconut extract 1 tsp rum extract 3 c cake flour 2 tsp baking powder 1/2 c coconut milk 1 c crushed pineapple undrained 1 crushed bananas 1/2 c well chopped unsweetened coconut flakes
Icing
3 c powder sugar 3 tbsp pineapple juice 1 tbsp softened butter 2 tsp coconut milk or regular whole milk 1/2 tsp banana flavor 1/2 tsp coconut flavor 1/8 salt Adding flavors are optional:
Watch video for instructions
Garnishment
Dried pineapples Oven browned coconut flakes
Hawaiian wedding Cake
Music By bensound-creativeminds
Hawaiian Wedding Ingredients: 192ml white sugar 92ml brown sugar 3ml baking soda 390ml all-purpose flour 2 eggs 480ml (20 ounce) can crushed pineapple with juice 192ml finely chopped (or crushed) walnuts 135ml flaked coconut 3ml cinnamon 1ml nutmeg 1ml salt 1ml vanilla Mix all of your dry ingredients together in a bowl. Then mix in the eggs, vanilla and crushed pineapple with all of the juice. Pour into a well-greased pan 9″ round or 9″X13″ rectangle Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!
Whipped Cream Cheese Frosting 225gr (8 ounce) package cream cheese (let it come to room temperature for easier blending) 236ml white sugar 1ml salt 1ml vanilla extract 375ml heavy whipping cream In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Gently fold the cream cheese mixture and whipped cream together. I topped mine with a little toasted coconut.
Hawaiian Lava Flow Bundt Cake! Pineapple, coconut, and strawberry swirled cake with coconut glaze!
This delicious Hawaiian cake is packed with pineapple, coconut and walnuts and topped with a cream cheese frosting. It is best on the second day and keeps well for several days in a container in the refrigerator. Get the full recipe on The Purple Pumpkin Blog:
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