Hawaiian Honeymoon Punch Recipes

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HAWAIIAN PUNCH SLUSH FOR ADULTS



Hawaiian Punch Slush for Adults image

A tropical, flavorful, alcoholic slush that packs a punch! Serve 2 scoops in a glass with lemon-lime soda. You'll want to keep this one away from the kids!

Provided by Sharon

Categories     Drinks Recipes     Slushie Recipes

Time 15m

Yield 8

Number Of Ingredients 5

2 (14 ounce) cans cream of coconut
3 (6 ounce) cans frozen lemonade concentrate
1 (46 fluid ounce) can unsweetened pineapple juice
1 (750 milliliter) bottle vodka
2 liters lemon-lime flavored carbonated beverage

Steps:

  • In a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and vodka. Mix well and store overnight in the freezer.
  • To serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.

Nutrition Facts : Calories 886.9 calories, Carbohydrate 137.3 g, Cholesterol 0 mg, Fat 16.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 15.2 g, Sodium 69 mg, Sugar 104.3 g

HAWAIIAN PUNCH-PUNCH



Hawaiian Punch-Punch image

This delicious punch is made with...canned Hawaiian Punch, bottled 7-Up or Sprite, and 2 (0.16 oz.) packets Unsweetened Tropical Punch Kool-Aid (prepared according to pkg directions). This is a great tasting punch to serve at those Tupperware parties, a baby shower, graduation parties, and so on. It's so quick and easy to make.

Provided by Cindi M Bauer

Categories     Punch Beverage

Time 5m

Yield 22-44 serving(s)

Number Of Ingredients 3

1 (46 ounce) can fruit juicy Hawaiian Punch drink
1 (2 liter) bottle chilled 7-Up soda or 1 (2 liter) bottle Sprite
2 packets tropical punch unsweetened powdered drink mix

Steps:

  • Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch.
  • Combine all the ingredients into a large punch bowl; and serve immediately.
  • This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.

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

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