Hawaiian Honeymoon Punch Food

HOMEMADE HAWAIIAN PUNCH RECIPE

Steps:

• Cut passion fruit in half and scoop the seeds and pulp into a blender. Add 2 of the cups of water and blend well, then pour through a fine mesh sieve into a large pitcher or punch bowl.
• Add the remaining water and all the other ingredients to the pitcher or punch bowl and whisk until the sugar is dissolved.
• Chill in the fridge until cold, then serve.

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.

ALL PURPOSE HAWAIIAN MARINADE

Steps:

• In a large bowl, mix all ingredients together. Allow meat to marinate in zip top baggies for 12 to 48 hours.
• Remove meat from bags and pour marinade into sauce pan. Bring to boil over medium high heat and for 10 minutes.
• Baste meat with marinade in between flips on the grill.

HAWAIIAN HONEYMOON CAKE

Steps:

• CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
• Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
• Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
• Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
• Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
• Cool thoroughly.
• FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
• Gently stir in Cool Whip until well-incorporated but do not overmix.
• Spread frosting on cooled cake and sprinkle with remaining coconut.
• Chill well before serving and store the cake in the refrigerator.