Hawaiian Pineapple Cake Recipes

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HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE



Hawaiian Pineapple Upside Down Cake image

On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.

Provided by Kim

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 13

½ cup butter, melted
1 ½ cups brown sugar
8 canned sliced pineapple rings (drain and reserve juice)
½ cup chopped macadamia nuts
½ cup flaked coconut, divided
2 canned sliced pineapple rings, chopped
12 maraschino cherries
½ cup reserved pineapple juice
½ cup coconut water
⅓ cup vegetable oil
3 eggs
1 ripe banana, mashed
1 (18.25 ounce) package white cake mix

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.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g

HAWAIIAN CAKE



Hawaiian Cake image

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

1 package yellow cake mix (regular size)
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

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 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.

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