Hawaiian Wedding Cake Food

HAWAIIAN WEDDING CAKE

Steps:

• Drain pineapple, and reserve the juice. Set aside.
• Prepare the cake according to the packaged directions, using pineapple juice instead of water. Bake in a 9x13" pan. Let cool completely.
• Once cool, use a wooden skewer to poke holes all over the entire cake.
• Spread the drained pineapple over the top of the cake and set aside.
• In an electric mixer, beat whipping cream and sugar until medium-stiff peaks form and transfer into a large bowl.
• In an electric mixer, beat softened cream cheese until smooth. Slowly add the milk a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently.
• When all the milk has been added, mix in the pudding mix and beat for 2 minutes. Gently fold the pudding mixture into the whipped cream, mixing until combined.
• Spread mixture evenly over the top of the pineapple. Top the cake with toasted coconut, chill, and serve!

HAWAIIAN WEDDING CAKE

Steps:

• Dump eggs thru pineapple into a large bowl and mix.
• Pour into greased 13-inch X 9-inch pan.
• Bake at 350° 40-45 minites.
• Cool.
• Combine the frosting ingredients (butter through vanilla) and use to frost the cake.
• Keep refrigerated.

HAWAIIAN WEDDING CAKE

Steps:

• Heat oven to 325 degrees.
• Coat a 13x9x2-inch baking dish with nonstick spray.
• In large bowl, mix flour, granulated sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of walnuts.
• Stir with a wooden spoon until just combined and all ingredients are moist.
• Spoon mixture into prepared pan.
• Bake at 325 degrees for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and cool on a wire rack.
• In a bowl, beat butter and cream cheese until smooth.
• Gradually beat in confectioners' sugar and vanilla until smooth.
• Frost cooled cake with the cream cheese mixture.
• Garnish edges with chopped walnuts, if desired.

HAWAIIAN WEDDING CAKE

Steps:

• In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.

HAWAIIAN WEDDING CAKE

Steps:

• Preheat oven to 350°F or according to box cake mix directions.
• Spray a 9x13 pan with baker's spray and then bake the cake mix as directed.
• While the cake is baking, in a medium saucepan on medium heat, heat the pineapple (with liquid) and sugar just until the sugar dissolves.
• When the cake is done baking, remove the baking pan from the oven and immediately poke holes all over the top of the cake with the handle of a wooden spoon.
• Pour the pineapple mixture over the cake. Spread the pineapple mixture evenly over the cake then allow to cool on the counter for 30 minutes.
• Place banana slices in a single layer over the cooled cake.
• Make the instant pudding as directed and spread it over the bananas.
• Spread Cool Whip over the pudding mixture.
• Sprinkle with the toasted coconut and nuts.
• Refrigerate assembled cake 1 to 2 hours prior to slicing and serving. This helps the cake set up.

HAWAIIAN WEDDING CAKE

Steps:

• Preheat oven to 325 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
• In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.
• Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.
• When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.
• Cover and refrigerate at least 30 minutes before serving. Garnish individual slices with maraschino cherries if desired. Refrigerate any leftovers.

HAWAIIAN WEDDING CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
• In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
• Bake for 35 to 40 minutes. Cool on wire racks.

ROYAL HAWAIIAN WEDDING CAKE

Steps:

• Mix together all cake ingredients for cake.
• Divide into (3) 8 or 9 inch greased and floured cake pans.
• Bake according to box directions.
• Cool cakes on wire racks while making frosting.
• While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
• Mix in pudding and let sit until in a gelled state.
• Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
• Whip cream until firm-watch it so it doesn't become butter-that's going too far!
• Carefully fold the pudding mixture into the whipped cream.
• Toast the coconut in oven til lightly browned.
• Alternate layers of cake with thick layers of whipped cream.
• Garnish with toasted coconut and cover with plastic wrap.
• Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).

HAWAIIAN WEDDING CAKE

Steps:

• Prepare and bake cake mix according to package directions; bake in a 10x15 inch pan and remove from oven and allow to cool.
• Spread drained pineapple on top of cooled cake.
• Prepare pudding as instructed on package and set aside.
• In a medium bowl, beat cream cheese until smooth.
• Mix in the prepared pudding.
• Fold in the whipped topping.
• Spread evenly over the pineapple.
• Sprinkle top with coconut, chopped walnuts and maraschino cherries.
• Store in refrigerator.

HAWAIIAN WEDDING CAKE

Steps:

• Mix cake as directed.
• Bake in 9 x 13 pan.
• Cool.
• Mix together Cool Whip, softened cream cheese and vanilla pudding.
• Smooth over cake.
• Spread drained pineapple over top.
• Sprinkle evenly with coconut.
• Refrigerate.

HAWAIIAN LEI WEDDING CAKE

Steps:

• For the butter cake: Preheat the oven to 350 degrees F. Grease three 12-inch round cake pans, three 8-inch round cake pans and three 6-inch round cake pans with butter and line with parchment. Set aside.
• In 2 batches, using half of the ingredients for each batch (see Cook's Note), whisk together the milk, vanilla and egg whites in a bowl and set aside. Mix the cake flour, granulated sugar, baking powder and salt in the bowl of stand mixer. Add the butter cubes and continue beating on low for 1 to 2 minutes. Add about half of the milk mixture and beat at medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for about 1 minute.
• Pour the batter into the prepared pans and bake until the cakes are light golden brown and bounce back when lightly pressed in the center, 12 to 15 minutes for the 6-inch pans, 15 to 20 minutes for the 8-inch pans and 25 to 30 minutes for the 12-inch pans. Let the cakes cool for about 5 minutes in the pans, then remove to a wire rack to cool completely before assembling, 25 to 30 minutes.
• For the coconut-rum syrup: Combine the cream of coconut and rum in a small saucepan and bring to a simmer. Remove from the heat and let cool to room temperature.
• For the passionfruit buttercream: Cream together the powdered sugar, butter, passionfruit puree and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
• For the American buttercream: Cream together the powdered sugar, butter, cream cheese, heavy cream and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
• For the gum paste flowers: Lightly sprinkle cornstarch on a wood board and roll the gum paste out very thinly. Using a flower cutter, cut out flower shapes. Place the flowers in the cups of a mini muffin tin that has been lightly dusted with cornstarch. Let dry for at least 2 hours or overnight.
• Mix each gel food color with about 1 tablespoon of vodka until the desired color is achieved. Paint the dry flowers with the food-coloring paint, then let dry completely.
• Cake Assembly:
• For the 12-inch tier: Using a pastry brush, lightly brush the top of one 12-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
• For the 8-inch tier: Using a pastry brush, lightly brush the top of one 8-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
• For the 6-inch tier: Using a pastry brush, lightly brush the top of one 6-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
• Once the cakes are chilled, crumb-coat each tier with the American buttercream frosting. Chill each tier for at least 1 hour. After chilling, apply a final coating of the American buttercream frosting using a decorative technique or by completely smoothing the top and sides of the cakes. Chill the completely frosted tiers again.
• Place the 12-inch tier on a 14-inch cake drum. Gently place and center the 8-inch tier on top of the 12-inch tier. Repeat with the 6-inch tier. Using more buttercream placed in a pastry bag with a round number 10 tip, pipe a decorative bead border along the bottom of each tier.
• Once the cake is assembled, use buttercream frosting to affix the gum paste flowers to the cake in a cascading arrangement (or as desired).

HAWAIIAN WEDDING CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. In a bowl, mix the white sugar, brown sugar, baking soda, all-purpose flour, walnuts, 3/4 cup flaked coconut, cinnamon, nutmeg, and salt together. Then add the eggs, vanilla, and crushed pineapple with all of the juice and mix well. Pour into a well greased pan 9-inch round or 9-inch X 13-inch baking dish. Bake 35 to 40 minutes at 350°F (or until toothpick in the center comes out clean). WHIPPED CREAM CREAM CHEESE FROSTING: In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt, and vanilla and mix until it reaches a smooth consistency. Gently fold the cream cheese mixture and whipped cream together. Frost the cake and top with toasted shredded coconut.

HAWAIIAN WEDDING CAKE II

Steps:

• Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
• Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
• Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.