Hawaiian Wedding Cake Cookies Recipes

HAWAIIAN CAKE

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.

ROYAL HAWAIIAN WEDDING CAKE

Steps:

• Mix together all cake ingredients for cake.
• Divide into (3) 8 or 9 inch greased and floured cake pans.
• Bake according to box directions.
• Cool cakes on wire racks while making frosting.
• While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
• Mix in pudding and let sit until in a gelled state.
• Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
• Whip cream until firm-watch it so it doesn't become butter-that's going too far!
• Carefully fold the pudding mixture into the whipped cream.
• Toast the coconut in oven til lightly browned.
• Alternate layers of cake with thick layers of whipped cream.
• Garnish with toasted coconut and cover with plastic wrap.
• Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).

MOM'S HAWAIIAN WEDDING CAKE

Steps:

• In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.

HAWAIIAN WEDDING CAKE

Steps:

• Dump eggs thru pineapple into a large bowl and mix.
• Pour into greased 13-inch X 9-inch pan.
• Bake at 350° 40-45 minites.
• Cool.
• Combine the frosting ingredients (butter through vanilla) and use to frost the cake.
• Keep refrigerated.

HAWAIIAN WEDDING CAKE

Steps:

• Heat oven to 325 degrees.
• Coat a 13x9x2-inch baking dish with nonstick spray.
• In large bowl, mix flour, granulated sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of walnuts.
• Stir with a wooden spoon until just combined and all ingredients are moist.
• Spoon mixture into prepared pan.
• Bake at 325 degrees for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and cool on a wire rack.
• In a bowl, beat butter and cream cheese until smooth.
• Gradually beat in confectioners' sugar and vanilla until smooth.
• Frost cooled cake with the cream cheese mixture.
• Garnish edges with chopped walnuts, if desired.

HAWAIIAN WEDDING CAKE

Steps:

• In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Transfer to 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. Cool on a wire rack., In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.

HAWAIIAN WEDDING CAKE

Steps:

• Mix cake as directed.
• Bake in 9 x 13 pan.
• Cool.
• Mix together Cool Whip, softened cream cheese and vanilla pudding.
• Smooth over cake.
• Spread drained pineapple over top.
• Sprinkle evenly with coconut.
• Refrigerate.

HAWAIIAN WEDDING CAKE COOKIES

Steps:

• 1. Cream butter, powdered sugar and vanilla until light and fluffy. Stir in flour and mix well. Stir in nuts and pineapple. Shape into 1-inch balls; place 2-inches apart on ungreased cookie sheets. Bake at 350 degrees for 14-16 minutes or until lightly browned. Remove to wire rack to cool completely. Roll in addirional powdered sugar. Makes 1 1/2 dozen.