Hawaiian Punch Cake Recipes
HAWAIIAN CAKE
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
HAWAIIAN PUNCH CAKE RECIPE
Make and share this Hawaiian Punch Cake Recipe recipe from Food.com.
Provided by CrystalRN
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
- Pour into greased and floured 10-inch tube pan; bake at 325ºF. for 1 hours Cool completely before frosting.
- Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
Nutrition Facts : Calories 544.2, Fat 21.6, SaturatedFat 8.9, Cholesterol 94, Sodium 546, Carbohydrate 83.6, Fiber 1.9, Sugar 69.2, Protein 6.1
HAWAIIAN PUNCH CAKE
Provided by nebulized
Time 2h
Yield 14
Number Of Ingredients 11
Steps:
- Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in a large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut. Pour into greased and floured 10" tube pan; bake at 325 degrees F for 1 hour. Cool completely before frosting. For Frosting: Combine cream cheese with confectioner's sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
BIG-BATCH HAWAIIAN SURPRISE CAKE
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
Time 1h15m
Yield 48
Number Of Ingredients 10
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 CAKE
This is a moist and unusual cake. Great for summer.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
- Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.
Nutrition Facts : Calories 565.7 calories, Carbohydrate 66.1 g, Cholesterol 105.4 mg, Fat 32.5 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 16.4 g, Sodium 643.6 mg, Sugar 48.5 g
HAWAIIAN SHEET CAKE
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
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 PINEAPPLE POKE CAKE
Make and share this Hawaiian Pineapple Poke Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake according to package directions using oil, eggs and water.
- Bake in greased and floured 9X13 pan.
- When cool, punch holes in cake with handle of wooden spoon.
- Pour pineapple over top of cake.
- Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
- Spread over top of cake.
- Top with whipped topping, coconut and nuts.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 354.9, Fat 18.5, SaturatedFat 7.2, Cholesterol 58, Sodium 407.3, Carbohydrate 43.6, Fiber 0.7, Sugar 29.8, Protein 4.8
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