Hawaiian Pineapple Bundt Cake Recipes

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HAWAIIAN BUNDT CAKE



Hawaiian Bundt Cake image

I found this on another web site when I needed a cake recipe using ingredients I had on hand. The only thing I didn't have was a banana so I used 1/3 cup vegetable oil instead and it turned out great! I also put extra pecans around the top of the bundt pan to "decorate" the cake.

Provided by DebS 2

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
3 eggs
1 (18 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup pecans, chopped
1/2 cup coconut
1 banana, mashed

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 10 inch Bundt pan.
  • In a large bowl stir the melted butter, eggs and the banana.
  • Add the cake mix and crushed pineapple with juice and mix.
  • Stir in the 1/2 cup chopped pecans and the coconut.
  • Pour into the prepared pan.
  • Bake for 50 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool and invert onto cake plate.

Nutrition Facts : Calories 361.8, Fat 19.5, SaturatedFat 8.3, Cholesterol 74.1, Sodium 353.2, Carbohydrate 44.5, Fiber 2.1, Sugar 27, Protein 4.5

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.

PINEAPPLE BUNDT CAKE



Pineapple Bundt Cake image

Fruity and firm-textured, this beautiful cake comes from Fayne Lutz, a field editor from Taos, New Mexico. She writes a recipe column for her local newspaper.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, lightly beaten
2 large egg whites
2 teaspoons lemon extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk
1/2 teaspoon lemon extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.

Nutrition Facts : Calories 302 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

BIG-BATCH HAWAIIAN SURPRISE CAKE



Big-Batch Hawaiian Surprise Cake image

My mother's popular and loved recipe. This is a great cake to serve at celebratory events. It's easy to make, decadent, and loved by everyone. It is the perfect blend of moist cake with a custard-style topping, covered with whipped topping.

Provided by myvallie

Categories     Desserts     Cakes

Time 1h15m

Yield 48

Number Of Ingredients 10

2 (15.25 ounce) packages yellow cake mix
2 cups water
1 cup vegetable oil
6 large eggs
4 cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) cans crushed pineapple, drained
2 (12 ounce) containers frozen whipped topping, thawed
½ cup toasted shredded coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 11x15-inch pan.
  • Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium speed until smooth. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes.
  • While the cake is baking, whisk cold milk and pudding mix together in a bowl for 2 minutes. Let thicken for 5 minutes. Add cream cheese and beat with a blender on medium speed until creamy. Mix in pineapple. Refrigerate fruit-pudding mixture until needed.
  • Remove cake from the oven and allow to cool completely, 30 to 40 minutes.
  • Spread chilled fruit-pudding mixture over the cooled cake, then layer with whipped topping. Sprinkle with toasted coconut.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 24.6 g, Cholesterol 35.5 mg, Fat 14.4 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.8 g, Sodium 221.4 mg, Sugar 15.6 g

HAWAIIAN PINEAPPLE PUDDING CAKE RECIPE



Hawaiian Pineapple Pudding Cake Recipe image

This is a moist and delicious cake that our family loves. One cake mix actually makes two 9 x 13 cakes or one big cake in a jelly roll pan. Perfect for your big family parties!

Provided by Six Sisters Stuff

Yield 24

Number Of Ingredients 12

1 (15.25 ounce) yellow cake mix (Betty Crocker)
1/2 cup vegetable oil
3 eggs
3 (3.4 ounces each) packages instant vanilla pudding mix
3 1/2 cups milk (cold)
1 1/2 teaspoons coconut extract
1 (8 ounce) package cream cheese (softened)
1 (20 ounce) can crushed pineapple (drained and reserve juice for cake)
2 cups heavy whipping cream
2/3 cup powdered sugar
2 teaspoons vanilla
2 cups flaked coconut (toasted)

Steps:

  • Preheat oven to 350 degrees.
  • Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
  • Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
  • Bake for 15 minutes or until toothpick inserted near the center comes out clean.
  • Let cool completely.
  • In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
  • Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
  • Spread pudding mixture over cooled cake.
  • Mix together whipping cream, powdered sugar, and vanilla until thick.
  • Spread this over the pudding layer.
  • To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
  • Sprinkle cooled coconut over the top of the cake.
  • Chill cake for about 2 hours or until ready to serve.

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE



Pineapple Upside-Down Bundt® Cake image

A moist twist on the original pineapple upside-down cake.

Provided by Jamie Lowe

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounce) can pineapple rings
1 (4 ounce) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
  • Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
  • Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g

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Top Asked Questions

How to bake a pineapple cake?
Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray. In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes.
How do you make a bundt pan with cake mix?
Generously grease and flour a 10-cup bundt pan. With an electric mix, beat together the cake mix, pudding mix, oil, pineapple juice and eggs in a large bowl until smooth, 2-3 minutes. Pour batter into prepared pan.
What is Aloha Bundt cake made of?
This Aloha Bundt cake is loaded with the very best Hawaii has to offer – bananas, pineapple, coconut, and macadamia nuts! Preheat oven to 350F and grease a 10 or 12 cup Bundt pan with cooking spray. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
How to bake pineapple and egg whites for Christmas cake?
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes.

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