Hawaiian Cake With Rum Cream Cheese Frosting Recipes

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.

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!

Steps:

• Preheat oven to 350ºF.
• Mix sugar, oil, eggs, and vanilla in a large bowl. Add flour, baking soda, baking powder, ginger and pineapple; mixing well. Fold in coconut and nuts.
• Pour batter into a greased 9-inch square pan.
• Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a wire rack. Frost when cooled.
• For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.
• Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.

Steps:

• For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper.
• In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
• Cool the cakes.
• For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth.
• Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve.

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.

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.