Moms Hawaiian Wedding Cake Recipes

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.

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.

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.

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:

• In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.

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.

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!).

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.

Steps:

• Preheat oven to 350°F.
• Grease a 13-by-9-inch baking pan and set aside.
• In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended.
• Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
• Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
• Bake for 50 minutes or until top of cake springs back when lightly touched.
• After cake has cooled, top with cream cheese frosting or serve plain.
• Cream Cheese Frosting:.
• Cream together the cream cheese and butter.
• Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.

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.