Hawaiian Bundt Cake Recipes

BLUE HAWAIIAN BUNDT CAKE FOR #BUNDTAMONTH

Steps:

• Preheat oven to 350F. Grease and flour a bundt pan.
• In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy.
• Add eggs and coconut extract and blend. Mix flour with the salt and baking powder and add to the mixture along with the sour cream. Beat for 2 min. scraping down the bowl often.
• Stir in Blue Curacoa, rum, and pineapple juice. Add blue food coloring to the desired color.
• Pour the cake batter into the prepared bundt pan.
• Bake for 45-50min. or until a cake tester comes out clean. Cool completely in pan. Invert onto a serving platter.
• For the frosting add the sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler or metal bowl. Beat with a handheld electric mixer for 1 minute.
• Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.
• Beat constantly on high speed with an electric mixer for 7 minutes. Beat in coconut extract.
• Fold in coconut and ice cake.

ALOHA BUNDT CAKE

Steps:

• Preheat oven to 350F and grease a 10 or 12 cup Bundt pan with cooking spray.
• In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
• In the bowl of an electric mixer, beat sugar, oil, and vanilla until combined.
• Add eggs one at a time, fully incorporating after each addition. Beat till pale and fluffy (approx. 3-4 mins).
• Add banana, pineapple, coconut, and macadamia nuts and mix until combined.
• Add flour mixture and beat until just combined.
• Pour into prepared Bundt pan and smooth the top with a spatula.
• Rap Bundt pan on counter a couple of times to release air bubbles and fill nooks and crannies.
• Bake until a cake tester comes out mostly clean (approx. 60-70mins).
• Cool on a wire rack for 10mins.
• Rap pan against counter to loosen the cake and turn out onto wire rack.
• Cool completely before glazing.
• Combine sugar and pineapple juice in a small measuring cup. Whisk with a fork until combined and lumps are gone. Add more juice as needed until desired consistency is reached.
• Pour over cooled Bundt Cake.

HAWAIIAN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch Bundt pan.
• In a large bowl stir the melted butter, eggs and the banana.
• Add the cake mix and crushed pineapple with juice and mix.
• Stir in the 1/2 cup chopped pecans and the coconut.
• Pour into the prepared pan.
• Bake for 50 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Cool and invert onto cake plate.

HAWAIIAN WEDDING CAKE

Steps:

• Preheat oven to 325 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
• In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.
• Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.
• When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.
• Cover and refrigerate at least 30 minutes before serving. Garnish individual slices with maraschino cherries if desired. Refrigerate any leftovers.

HAWAIIAN GUAVA CAKE

Steps:

• In a bowl, mix together cake mix, guava juice, eggs, and oil until together for 2 minutes with a hand mixer.
• Spray a 9×13 glass baking dish with non-stick cooking spray and bake according to cake mix package directions. Allow cake to cool before adding the next layer.
• For the cream layer - In another bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla; mix well.
• Next fold in the Cool Whip and spread over the cooled cake. Place in the refrigerator while you make the guava layer.
• For the guava layer - In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.
• Mix the cornstarch and water together well in a small bowl. Remove guava juice from heat and stir in the cornstarch mixture.
• Return to heat and bring back to a boil and boil for one minute. If desired, add a drop of food coloring to make the guava layer pink. Mine was more of an orange collor and needed the food coloring.
• Allow the guava mixture to cool. While cooling, stir it ocassionally to help it cool down faster.
• When the guava layer has cooled, spread it over the top of the cream layer of the cake. Refrigerate the cake until ready to serve. Serves 12.

HAWAIIAN PINEAPPLE BUNDT CAKE

Steps:

• 1. Beat Bisquick, flour, soda together. Beat one cup of the sugar, sour cream, 1/2 cup of the margarine, eggs and vanilla extract for 3 minutes. Add flour mixture and beat for one minute more. Mix in pineapple and two tablespoons of rum or rum flavoring.
• 2. Pour into a well greased bundt pan and bake at 350 degrees for 45 minutes. To make the glaze, combine 3/4 cup of sugar, 1/4 cup margarine and the reserved pineapple juice. Stir over low heat to blend. Add 2 Tbs rum or rum flavoring and stir well. Remove cake from oven and spoon half of glaze over cake. After it has set, spoon on the rest. Sprinkle with nuts.

HAWAIIAN PUNCH CAKE

Steps:

• Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in a large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut. Pour into greased and floured 10" tube pan; bake at 325 degrees F for 1 hour. Cool completely before frosting. For Frosting: Combine cream cheese with confectioner's sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.