Hawaiian Dream Cake Food

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 DREAM CAKE WITH COCONUT-PINEAPPLE ICING

Steps:

• Cake:.
• With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
• Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
• Icing:.
• Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.

HAWAIIAN MANGO DREAM CAKE

Steps:

• Combine all and pour into 9x13 pan. Bake 350 for 30 minutes.
• Topping:.
• Combine all and set in fridge. Pour on cooled cake and refrigerate at least one hour. 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 DREAM TRIFLE RECIPE - (4.6/5)

Steps:

• 1. Cut or tear angel food cake into bite size pieces. Set aside. 2. In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside. 3. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well, then add 1 cup of the whipped topping. Set aside. 4. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces, half of the pineapple, half of the coconut and half of the macadamia nuts. Spread half of the pudding over all. Repeat layers using the rest of the cake, pineapple, coconut and the macadamia nuts. Spread remaining pudding over all. Generously spread top with whipped topping and garnish with reserved toasted coconut and nuts. 5. Cover and refrigerate for at least 1 hour. NOTE: To toast coconut AND nuts spread each out on separate baking sheet in a single layer. Bake at 350 degrees F. for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant.

HAWAIIAN DREAM TRIFLE

Steps:

• 1. Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
• 2. Cut or tear angel food cake into bite-size pieces. Set aside.
• 3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
• 4. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well. Then add 1 cup of the whipped topping. Set aside.
• 5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
• 6. Next, half of the pineapple.
• 7. Next, half of the coconut and half of the macadamia nuts.
• 8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
• 9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
• 10. Cover and refrigerate for at least 1 hour.

HAWAIIAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
• Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.