Aloha Paradise Cake Recipes

ALOHA PARADISE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
• Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
• Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

ALOHA CAKE

Steps:

• Preheat oven to 350°F.
• Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking.
• Pour into greased and floured 13x9-inch baking pan.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
• Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract.
• Spread pineapple and pudding over cake.
• Frost with whipped topping.
• Refrigerate 1 hour or until ready to serve.

ALOHA PARADISE CAKE

Steps:

• Mix cake mix according to directions on the box, replacing the liquid with reserved pineapple juice and water. Bake at 350F for 35 minutes in 9x13 pan. Set aside to cool when done. In large bowl mix vanilla pudding, milk, and cream cheese. Beat until smooth. Add in crushed pineapple, Pour mixture over cooled cake. Top with thawed Cool Whip. Sprinkle coconut and pecans on top, and allow to chill further until ready to serve

ALOHA CAKE

Steps:

• Preheat oven to 350°F. Prepare cake mix as directed on package, stirring in 3 teaspoons of the coconut flavor. Pour into greased and floured 13x9-inch baking pan.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
• Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon coconut flavor. Spread pineapple and pudding over cake. Frost with whipped topping. Refrigerate 1 hour or until ready to serve.

PARADISE CAKE

Steps:

• Cookie Layer: Pour the two cups of whipping cream into a bowl.
• Dip the cookies into the cream and place in one layer in a 9 X 13 inch pan.
• Set aside.
• Chocolate Layer: Melt the butter, chocolate, sugar, cocoa and instant coffee all together in the microwave, or over a small flame in a saucepan.
• Mix well.
• Remove from heat.
• Add the egg yolks one at a time to the chocolate mixture, mixing well after each yolk.
• Add the liqueur.
• Whip the egg whites until stiff and gently fold into the chocolate mixture.
• Pour over the cookie layer and refrigerate for 1 hour.
• Vanilla Layer: Whip the package of instant vanilla pudding with the cream.
• Refrigerate in a small bowl until serving time.
• Serving time-- spread the vanilla mixture over the chocolate.
• Drizzle with chocolate syrup if desired.
• Prepare yourself for compliments galore.