Hawaiian Punch Cake Recipes

STRAWBERRY POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

HAWAIIAN SUNSET CAKE

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.

HAWAIIAN DREAM CAKE

Steps:

• 1. Prepare cake according to direction on the box. Pour into large sheet pan (I used a 13x9x2 in pan). Bake 18 to 20 minutes @350. Cool about 10 minutes before frosting.
• 2. (For frosting) Blend milk and pudding. Chill mixture 10 minutes in the freezer.
• 3. (For Frosting)In a separate bowl, mix cream cheese until smooth, add pudding mixture, pineapples and cool whip.
• 4. Spread on top of cooled cake frosting, nuts and coconut. Enjoy!

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.

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 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 TROPICAL CAKE

Steps:

• 1. Bake cake as directed in 9x13 pan let cool completely while cake is baking mix the pudding according to box directions and let stand in refrigerator until needed once cake has cooled poke holes in top with a wooden spoon handle.
• 2. Add a half can of pineapple and juice to cake then layer pudding on top. Next layer the other half of pineapple and juice, a 1/2 bag of the coconut and then cool whip.
• 3. Lastly top with remaining cool whip, walnuts and cherries there you have a hawaiian delight cake.

HAWAIIAN PUNCH CAKE RECIPE

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.

HAWAIIAN PUNCH CAKE

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.