Hawaiian Dump Cake Recipes

EASY HAWAIIAN DUMP CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease a 9 x 13-inch baking pan.
• Add crushed pineapple, mandarin oranges and maraschino cherries to the baking pan.
• Prepare cake according to package directions.
• Add the ½ cup of the reserved pineapple juice in lieu of some of the water in the cake mix.
• Add the rum extract to the cake mix.
• Pour the cake mix over the fruit.
• Pour melted butter next.
• Sprinkle the coconut and pecans over all.
• Bake for 1 hour or until cake is done and golden on top.

TROPICAL DUMP CAKE RECIPE

Steps:

• 1.Start by preheating the oven to 350 degrees and grease your dish. 2.Take and pour the crushed pineapple and fruit cocktail plus the juices into the dish. 3.Take your dry cake mix and put it on top of the fruit, covering it all the way. 4.Once that is done, take and spoon the melted butter over the cake mix. 5.Take and put the cake into the oven and bake for 45 minutes. 6.Once done, take the cake from the oven and sprinkle the coconut on top. Then, put the cake back in the oven and bake for another 10 minutes, until the coconut and the cake are brown.

HAWAIIAN DUMP CAKE

Steps:

• Preheat Oven 350°.
• In a 9x13 baking dish, spread the Cherry Pie Filling.
• Add Crushed Pineapple and spread over Cherry Pie Filling.
• Add the Yellow Cake Mix and spread over the Pineapple.
• Add the melted butter and spread (as well as you can) over the cake mix.
• Add the coconut and carefully spread over the butter.
• Add the chopped pecans evenly over the coconut.
• Bake in preheated oven for 1 hour.
• Let cool for at least 1 hour before serving.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

HAWAIIAN DUMP CAKE

Steps:

• 1. In a 9x13 inch pan, pour undrained crushed pineapple on the bottom. Next layer cherries, then coconut and then nuts. Sprinkle cake mix over entire cake. Do not mix. Melt butter and drizzle all over cake. Place in a 350F oven for 45 minutes. Serve with vanilla ice cream or cool whip.

HAWAIIAN DUMP CAKE

Steps:

• In a 9x13-inch baking dish, layer the following ingredients, spreading each over the one it covers: pie filling, crushed pineapple, dry cake mix, margarine, coconut, and chopped pecans. Bake 1 hour in 350° oven. So good and so easy.

HAWAIIAN DUMP CAKE

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a lasagna-sized pan (or 13x9 inch rectangular baking dish) evenly layer all the ingredients in the order listed above. (There is no need to grease the pan)
• 3. Bake at 350 degrees for 45 minutes (coconut should be nice and brown). Cool on wire racks and serve either slightly warm or cool.
• 4. Store in refridgerator and microwave individual leftover servings for about 1 minute.

HAWAIIAN DUMP CAKE

Steps:

• 1. In a 9 x 13 - inch baking dish, layer the ingredients spreading each over the one it covers in this order: pie filling, pineapple, pecans, coconut, cake mix, butter
• 2. Cut butter into thin pats to cover the entire cake (see illustration)
• 3. Bake at 350 degrees for one hour
• 4. Serve warm with ice cream!!
• 5. Watch it disappear

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.