Hawaiianpineapplepokecake Recipes

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

HAWAIIAN CAKE

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.

HAWAIIAN PINEAPPLE POKE CAKE

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.

SHEET PAN HAWAIIAN POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
• Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
• Bake for 15-20 minutes, or until the center of the cake is set.
• Remove from oven and let cool.
• Use a fork and poke holes over the entire cake.
• In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
• Pour over cake, filling all holes with mixture.
• Spread crushed pineapple over the top of the cake.
• In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
• Sprinkle coconut on top and refrigerate cake until serving.

PINEAPPLE UPSIDE DOWN CAKE FROM ROY'S HAWAIIAN RECIPE - (4.2/5)

Steps:

• Spray 18, 4 ounce molds with cooking oil spray. Sauce: Heat butter and sugar over medium heat and bring to boil, stirring so sugar doesn't burn. Pour 2 tablespoons into each mold; chill 1 hour. Preheat oven to 350°F. Batter: Cream butter and sugars. Beat in eggs. Sift together flour, salt and baking powder. Add mixture gradually to creamed mixture and beat until incorporated. Fold in milk and vanilla. Arrange pineapple slices over glaze in molds. Top with 1/4 cup batter. Bake 17 to 18 minutes. Turn molds over on plates and un-mold cakes. Serve hot.

HAWAIIAN PINEAPPLE PUDDING CAKE RECIPE

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.

TAIWANESE PINEAPPLE CAKES

Steps:

• Pineapple Filling: Drain the pineapple well over a bowl, pushing on it through a fine mesh strainer to push out as much juice as possible. (Save the pineapple juice to drink or for making pineapple mojitos!) Mix together the sugar, cinnamon and salt, set aside.
• In a saucepan place the strained pineapple and cook over medium heat until all the juice is gone and pineapple appears dry; about 5 minutes. Add the sugar/cinnamon/salt mix and stir constantly over medium heat and cook until all the juice is absorbed, it appears dry and sticky. (visually you are looking for a mixture that comes together when you stir and push it around with the spatula). This will take about 10-15 minutes. Add in the corn syrup and cook again until mixture appears sticky and dry. This will take about another 10 minutes. Add in the flour, stir and cook for about 7 more minutes. Mixture will become very sticky and dry. Cover with plastic wrap, and place in the fridge to cool while you make the pastry.
• Shortcrust Pastry Dough: Preheat the oven to 350°F (180° C). Prepare a sheet pan lined with parchment paper. Cream butter and sugar together using an electric mixer until light; about 1 minute. Beat in egg yolks one at a time, until well combined. Add vanilla, salt and blend.
• In a bowl whisk the flour and corn starch together. To the butter/sugar mixture, add in the flour and corn starch mixture until dough starts to come together, but dough is still a bit craggy, then knead gently with your hands to bring the dough together.
• To form cakes: Take a tablespoon of dough and flatten out in your hand, set aside. Lightly butter your hands, and take a teaspoon of filling and roll it in your hands to form a ball. Place the flattened piece of dough in our hand, and place the ball of filling on top and fold over and bring the dough together to encase the filling. Roll the filled cake ball in your hands, to even out any seams. Shape the filled cake into an equal square. Place on a parchment lined baking sheet at least one inch apart, and bake at 350° F for 15 minutes on one side, then using a small offset spatula, carefully flip over and bake on the other side for 15 minutes more. They will turn lightly golden brown. Let the cakes cool completely on the baking sheet until cool to prevent crumbling. Eat when cool.

PINEAPPLE POKE CAKE

Steps:

• In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into 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., Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.