Luscious Tropical Dream Cake Food

LUSCIOUS TROPICAL DREAM CAKE

Steps:

• Heat oven to 350ºF.
• Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.

LUSCIOUS TROPICAL DREAM CAKE

Steps:

• PREHEAT oven to 350ºF.
• Grease a 15x10x1-inch baking pan.
• Drain pineapple, reserving 1 cup of the juice; set pineapple aside.
• Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water, and 1 tsp rum extract (if desired).
• Pour batter into baking pan.
• BAKE 15 to 18 minute or until wooden toothpick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• ADD milk to dry pudding mix and beat with wire whisk 2 minute or until well blended.
• Stir in pineapple and remaining 1 tsp rum extract (if desired) and spread over cake.
• Cover this with whipped topping into which you have stirred coconut extract(if desired).
• Sprinkle with toasted coconut and pecans (if desired).
• Store in refrigerator.

TROPICAL DREAM CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour 3 9-inch cake pans.
• In a large bowl, cream sugar and margarine until fluffy. Add eggs, one at a time, beating after each adition.
• In another bowl, mix flour, soda and salt together. Add flavorings to buttermilk. Add flour mixture to butter mixture, alternately with buttermilk, ending with flour. Stir in pineapple and coconut.
• Pour into prepared cake pans and bake for 25 minutes or until toothpick inserted into center comes out clean.

TROPICAL DREAM CAKE

Steps:

• Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
• Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
• Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.

TROPICAL NICE CREAM CAKE

Steps:

• Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides.
• For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
• To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
• Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.

MOM'S PINEAPPLE RUM DREAM CAKE

Steps:

• Utilizing the water, vegetable oil and eggs, prepare cake in 2 eight, or 2 nine inch, cake pans according to package directions. Completely cool on wire racks.
• Prepare the rum syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Cool and stir in the rum.
• In a bowl, stir dry pudding mix into crushed pineapple and its juice. Gently fold Cool Whip into the pineapple mixture with a rubber spatula.
• Use a long serrated knife to cut the cake layer into two horizontal layers and moisten both sides with up to one half of the rum syrup. Spread the layers with a thin layer of the apricot preserves.
• Reassemble the two cut layers and place them on a cake plate. Top with 1 cup of the frosting.
• Repeat the rum syrup and apricot preserve process with the second cut cake layer and place it on top of the frosted bottom layer. Frost sides of cake lightly then top cake with remaining frosting mixture.
• If desired, garnish cake with pineapple slices or chunks and maraschino cherries taking care to drain them and dry them off on paper towels before adding them to the cake.
• Chill until serving time and store leftovers in refrigerator.

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350.
• Line a 15"x10" pan with wax paper.
• Wisk together cocoa, sugar and boiling water.
• Cool to lukewarm.
• Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
• Spread batter evenly in the pan.
• Bake 20 minutes or till top looks dry.
• Invert onto large rack.
• Remove pan and wax paper and let cool.
• In a medium bowl, dissolve coffee in milk.
• Add whip topping& pudding mixes.
• Beat on low speed till moistened, then high speed till soft peaks form.
• Chill 5 minutes.
• Cut cake crosswise into thirds, cover each with topping, then stack.
• (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.