Hawaiian Sunshine Cake Recipes

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HAWAIIAN SUNSHINE CAKE



Hawaiian Sunshine Cake image

Another one from My Old Recipes

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 6

1 pkg. pillsbury plus lemon cake mix
1 cup mashed bananas, 2 to 3 medium
3 eggs
1 can crushed pineapple, 8 oz., well drained, reserving liquid
1 cup flaked coconut
1 cup powdered sugar

Steps:

  • 1. heat oven to 350. Grease and flour 12 cup fluted Bundt pan or 10 inch tube pan. In large bowl, mix cake mix, bananas, eggs and pineapple at low speed til moistened; beat 2 minutes at high speed. Fold in coconut; pour into prepared pan; bake at 350 for 30 to 40 minutes or til toothpick inserted in center comes out clean; cool upright in pan for 25 minutes; invert onto serving plate. In small bowl, blend powdered sugar and 2 Tbsp. reserved pineapple juice til smooth. Spoon onto warm cake. Cool completely. Serves 16 My Old Recipes

HAWAIIAN SUNSET CAKE



Hawaiian Sunset Cake image

Make and share this Hawaiian Sunset Cake recipe from Food.com.

Provided by Tootsie

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package white cake mix or 1 (18 1/4 ounce) package orange cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (3 ounce) package orange gelatin
4 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, drained
2 cups sugar
1 (10 ounce) package flaked coconut
1 cup sour cream
1 (8 ounce) carton frozen whipped topping, thawed
toasted coconut (optional)

Steps:

  • In a large mixing bowl, combine the first six ingredients; mix well.
  • Pour into three greased and floured 9 inch round baking pans.
  • Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a bowl, combine the pineapple, sugar, coconut and sour cream.
  • Remove 1 c. to another bowl
  • set aside.
  • Place one cake on a serving plate; top with one 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.

MEMAW'S LEMON SUNSHINE CAKE



Memaw's Lemon Sunshine Cake image

This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!

Provided by ACYGAN

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
½ cup white sugar
4 eggs
1 cup peach nectar
½ cup vegetable oil
2 cups sifted confectioners' sugar
¼ cup peach nectar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
  • Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
  • Pour batter into prepared cake pan.
  • Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
  • Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
  • Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
  • Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 72.3 g, Cholesterol 73.1 mg, Fat 16 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 442.5 mg, Sugar 51.1 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.

QUICK SUNSHINE CAKE



Quick Sunshine Cake image

This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.

Provided by Dmarcks

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice

Steps:

  • Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
  • Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
  • While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 42.9 g, Cholesterol 41.9 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 324.2 mg, Sugar 31 g

HAWAIIAN SUNSET CAKE



Hawaiian Sunset Cake image

This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

1 package white or orange cake mix (regular size)
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Additional coconut, toasted, optional

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.

Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

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