Hawaiian Honeymoon Cake Recipes

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HAWAIIAN HONEYMOON CAKE



Hawaiian Honeymoon Cake image

This recipe came about as I searched for a recipe for my future sister-in-law's Hawaiian-themed bridal shower. I found several recipes that sounded good, but not quite right, so I combined and modified them to make this one. This is a very moist cake that is somewhat Twinkie-like in flavor (if Twinkies had coconut!). The fruit is pulverized and while it adds to the flavor of the cake, you really can't pinpoint that there's fruit in it. I winged the frosting recipe, and it came out good. This makes a thick and custardy frosting, and the fruit is more perceptable here. If you prefer a lighter and fluffier frosting, add in more Cool Whip. The unflavored gelatin keeps the frosting firmer longer.

Provided by Vino Girl

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix with pudding
1 (11 ounce) can mandarin oranges, divided
1 (20 ounce) can pineapple chunks, divided
1 1/2 cups shredded sweetened coconut, divided
1/2 cup vegetable oil
4 eggs
2 cups Cool Whip, more if desired
1 (3 1/2 ounce) box instant pudding mix, cheesecake flavor
2 ounces cream cheese, softened
1 teaspoon unflavored gelatin

Steps:

  • CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
  • Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
  • Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
  • Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
  • Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
  • Cool thoroughly.
  • FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
  • Gently stir in Cool Whip until well-incorporated but do not overmix.
  • Spread frosting on cooled cake and sprinkle with remaining coconut.
  • Chill well before serving and store the cake in the refrigerator.

Nutrition Facts : Calories 369.4, Fat 18.4, SaturatedFat 7.4, Cholesterol 60.6, Sodium 383.8, Carbohydrate 48.5, Fiber 1.2, Sugar 34.6, Protein 4.2

MOM'S HUMMING BIRD (OR HAWAIIAN HONEYMOON) CAKE



Mom's Humming Bird (or Hawaiian Honeymoon) Cake image

Packed with nuts and pineapple!

Provided by jaycooksgood

Categories     Desserts

Time 2h

Yield 12

Number Of Ingredients 16

3 cups Flour
2 cups Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Salt
1 1/2 cups Oil (corn, vegetable or cannola)
3 large Eggs , beaten
1 8-ounce can Crushed Pineapple , undrained
1 cup Pecans , chopped
2 medium Bananas , chopped
1 8-ounce package Cream Cheese , softened
1 1/2 sticks Butter , softened
1 pound Confectioner~quotes Sugar
1/2 cup Sweetened Coconut
1/2 cup Pecans , chopped
1 teaspoon Vanilla

Steps:

  • Preheat oven to 350?. In a large bowl whisk together dry ingredients. Stir in oil, eggs, and pineapple. Stir in bananas and nuts. Pour batter into a greased and floured tube pan. Bake in preheated 350? oven for 1 hour and 15 minutes or until toothpick comes out clean. Let cool on wire rack for 1 hour. Remove from pan and let cool completely. Cream butter, vanilla and cream cheese. Add powdered sugar. Frost with cream cheese frosting. Top with coconut and pecans.

Nutrition Facts : Calories 1569 calories, Fat 122.616909485369 g, Carbohydrate 108.019572153897 g, Cholesterol 105.75 mg, Fiber 4.14019591081446 g, Protein 13.5178591677229 g, SaturatedFat 16.9770548325707 g, ServingSize 1 1 Serving (349g), Sodium 5225.10430555556 mg, Sugar 103.879376243082 g, TransFat 6.45572630695208 g

HAWAIIAN WEDDING CAKE I



Hawaiian Wedding Cake I image

Get ready to do the hula! Good with cream cheese or sour cream frosting.

Provided by Olene Grieshop

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 12

Number Of Ingredients 7

1 ½ cups white sugar
1 teaspoon baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
¾ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
  • In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
  • Bake for 35 to 40 minutes. Cool on wire racks.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 52 g, Cholesterol 31 mg, Fat 8.7 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.1 g, Sodium 130.8 mg, Sugar 33.8 g

HAWAIIAN SUNSET CAKE



Hawaiian Sunset Cake image

This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

1 package white or orange cake mix (regular size)
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Additional coconut, toasted, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

HAWAIIAN WEDDING CAKE RECIPE - (3.8/5)



Hawaiian Wedding Cake Recipe - (3.8/5) image

Provided by dpuentes

Number Of Ingredients 20

CAKE:
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 cups all-purpose flour
2 eggs
1 (20-ounce) can crushed pineapple with juice
1 cup walnuts, finely chopped or crushed
3/4 cup flaked coconut
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla
WHIPPED CREAM CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
toasted shredded coconut, for topping

Steps:

  • Preheat oven to 350°F. In a bowl, mix the white sugar, brown sugar, baking soda, all-purpose flour, walnuts, 3/4 cup flaked coconut, cinnamon, nutmeg, and salt together. Then add the eggs, vanilla, and crushed pineapple with all of the juice and mix well. Pour into a well greased pan 9-inch round or 9-inch X 13-inch baking dish. Bake 35 to 40 minutes at 350°F (or until toothpick in the center comes out clean). WHIPPED CREAM CREAM CHEESE FROSTING: In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt, and vanilla and mix until it reaches a smooth consistency. Gently fold the cream cheese mixture and whipped cream together. Frost the cake and top with toasted shredded coconut.

HAWAIIAN WEDDING CAKE



Hawaiian Wedding Cake image

- From Family Circle. "This low-fat recipe is remarkably moist and delicious. It's named in honor of Hawaii's two famous products - coconut and pineapple."

Provided by CookingONTheSide

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 12

2 cups flour
2 cups granulated sugar
2 teaspoons baking soda
2 eggs, lightly beaten
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup shredded coconut
1 cup walnuts, coarsely chopped, plus more
walnuts, for garnish
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened

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.

Nutrition Facts : Calories 395.7, Fat 15.9, SaturatedFat 7.7, Cholesterol 49.5, Sodium 204.1, Carbohydrate 61.5, Fiber 1.5, Sugar 47.6, Protein 4.4

HAWAIIAN SHEET CAKE



Hawaiian Sheet Cake image

This sheet cake offers all of the flavors of the tropics with key ingredients like coconut, banana and pineapple.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 15

Number Of Ingredients 15

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 cup mashed very ripe bananas (2 medium)
3 eggs, beaten
1 cup flaked coconut
1 can (8 oz) crushed pineapple, undrained
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1/2 cup flaked coconut, toasted
15 dried banana chips (about 1/2 cup), if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • In large bowl, mix flour, baking soda, salt, cinnamon and allspice; set aside. In medium bowl, mix granulated sugar, brown sugar, oil, bananas and eggs with whisk. Add to flour mixture, stirring with whisk until blended. Stir in 1 cup coconut and the pineapple. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
  • Frost cake with cream cheese frosting; sprinkle with toasted coconut. Top each piece of cake with 1 banana chip.

Nutrition Facts : Calories 529, Carbohydrate 77 g, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg

HAWAIIAN WEDDING CAKE II



Hawaiian Wedding Cake II image

A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.

Provided by MACC

Categories     Desserts     Cakes     Pineapple Cake Recipes

Time 1h

Yield 14

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
½ cup flaked coconut
½ cup chopped walnuts
½ (10 ounce) jar maraschino cherries

Steps:

  • Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
  • Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
  • Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 56.7 g, Cholesterol 18.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 400.5 mg, Sugar 37.5 g

HAWAIIAN WEDDING CAKE



Hawaiian Wedding Cake image

"I got this wonderful recipe from a cousin whose husband was Hawaiian," notes JoAnn Desmond from Madison Heights, Virginia. "I've changed it some to reduce the fat and calories, but it still tastes as rich as the original. It's very simple to make...and guests will love it. Enjoy!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 18 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1-1/4 cups buttermilk
4 large egg whites
1 large egg
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 cup sweetened shredded coconut, toasted

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.

Nutrition Facts : Calories 221 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 378mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 6g protein.

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