Hawaiian Pound Cake Recipe 455

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HAWAIIAN PUNCH CAKE RECIPE



Hawaiian Punch Cake Recipe image

Make and share this Hawaiian Punch Cake Recipe recipe from Food.com.

Provided by CrystalRN

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup water
1/4 cup vegetable oil
4 eggs
1 cup coconut
1 (18 ounce) package white cake mix (not pudding type)
1 (3 1/2 ounce) package French vanilla instant pudding
1/2 cup Hawaiian Punch drink, liquid concentrate undiluted
3 ounces cream cheese, softened
2 1/2 cups sifted confectioners' sugar
2 tablespoons crushed pineapple, well drained

Steps:

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

Nutrition Facts : Calories 544.2, Fat 21.6, SaturatedFat 8.9, Cholesterol 94, Sodium 546, Carbohydrate 83.6, Fiber 1.9, Sugar 69.2, Protein 6.1

HAWAIIAN CAKE



Hawaiian Cake image

Moist, delicious cake. Not overly sweet, but perfect for a potluck or casual meal. I found this recipe in a well known cooking magazine and have also tasted it at potlucks for work.

Provided by Amber of AZ

Categories     Dessert

Time 3h15m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/4 cups cold milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (20 ounce) can crushed pineapple, drained
16 ounces whipping cream (standard size)
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Steps:

  • Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
  • Cool.
  • In a bowl, whisk together milk and pudding mix; let stand to thicken.
  • Stir in pineapple.
  • Spread over cake.
  • In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
  • Beat in 1 cup whipped topping.
  • Fold in remaining topping.
  • Spread over Pudding.
  • Sprinkle with coconut.
  • Cover and refrigerate for 3 hours or overnight.

Nutrition Facts : Calories 520.3, Fat 30.8, SaturatedFat 13.7, Cholesterol 116.9, Sodium 476.5, Carbohydrate 56.9, Fiber 1, Sugar 38.9, Protein 5.9

HAWAIIAN POUND CAKE RECIPE - (4.5/5)



Hawaiian Pound Cake Recipe - (4.5/5) image

Provided by LRay

Number Of Ingredients 13

Cake:
1 Cup Butter
2 Cups Sugar
Add 2 Cups Flour
5 Eggs
1 Teaspoon Vanilla
1 Cup Coconut
1 Cup Chopped Pecans
Topping
3/4 Cup Sugar
3/4 Cup Water
1/2 Stick Butter
1 Teaspoon Almond Extract

Steps:

  • Cream together Butter, Sugar, Flour, Eggs, Vanilla, Coconut, and Pecans. Spray Bundt pan wiht Baker's Joy. Bake 1 hour for 325º. Topping Mix sugar and water, boil 3 minutes, add butter and almond extract. Pour over hot cake while still in the pan.

HAWAIIAN CAKE



Hawaiian Cake image

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

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

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.

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