Hawaiian Surprise Cake Recipes

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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.

HAWAIIAN SUPREME CAKE



Hawaiian Supreme Cake image

This recipe goes way back to the 60's or 70's and has always been one of my favorites. I am posting on Zaar so I can dispose of all of those hand written recipes which are scattered everywhere. I believe I got the recipe from one of my husband's aunts. I use Duncan Hines Lemon Supreme Cake Mix. The recipe calls for draining the crushed pineapple, but I always ignore this instruction. The filling will thicken properly with the juice. The recipe actually calls for pouring the juice on the cake before spreading the filling. I am sure either way is very good.

Provided by MrsJ492

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) box lemon cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
3/4 cup salad oil
1 (10 ounce) bottle 7-up
1 (20 ounce) can crushed pineapple, drained
3 eggs, slightly beaten
5/8 cup butter
3 tablespoons flour
1 (7 ounce) can angel flake coconut
1 1/2 cups granulated sugar

Steps:

  • To prepare the cake, sift cake mix and pudding together.
  • Add eggs one at a time.
  • Add salad oil, then the 7-Up.
  • Mix all ingredients together and pour into three 9-inch cake pans.
  • Bake at 325 degrees for 30-35 minutes.
  • Let cake stand about 10 minutes and then remove from pans and place on cooling racks.
  • To prepare the filling, combine all remaining ingredients, except coconut, in a pan.
  • Cook on medium heat stirring until thickened.
  • Remove from heat and stir in the coconut.
  • Allow filling to cool until slightly warm.
  • Spread between cake layers.
  • (Pineapple juice may be poured on cake before spreading filling.

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