Tropical Delight Cake Recipes

Steps:

• In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.

Steps:

• 1. In a medium skillet, toast coconut over medium heat until golden brown, stirring constantly. Remove from skillet and set aside.
• 2. Place in skillet the pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Add the coconut to the mixture and stir in nuts.
• 3. Slice the cake in half horizontally and spoon half the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with maraschino cherries.
• 4. Slice and serve, or cover and keep refrigerated until ready to serve.

Steps:

• 1. Bake cake as directed in 9x13 pan let cool completely while cake is baking mix the pudding according to box directions and let stand in refrigerator until needed once cake has cooled poke holes in top with a wooden spoon handle.
• 2. Add a half can of pineapple and juice to cake then layer pudding on top. Next layer the other half of pineapple and juice, a 1/2 bag of the coconut and then cool whip.
• 3. Lastly top with remaining cool whip, walnuts and cherries there you have a hawaiian delight cake.

Steps:

• Preheat oven to 350 degrees F.
• Generously grease 12-cup bundt cake pan.
• Mix coconut, nuts, and butter; sprinkle in pan.
• Drain pineapple thoroughly; reserve syrup.
• Add enough water to syrup to measure 1 1/4 cups.
• Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Pour batter into prepared pan, and then spoon pineapple evenly over the batter.
• Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
• Cool 10 minutes; invert on wire rack.
• Remove pan; cool completely.

Steps:

• Grease a square cake pan (23cm) and line with baking paper.
• Combine the mango, banana and pineapple in a large bowl and mix well.
• Add the eggs, coconut, butter, sugar and flour.
• Mix until combined.
• Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.
• Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.
• Serve decorated with extra mango and wedges of lime.

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:

• In a large bowl, beat the bananas, crushed & drained pineapple, applesauce, oil, eggs and vanilla until well blended.
• In another bowl, combine the flour, sugar, salt, baking soda and cinnamon.
• Gradually beat the flour mixture into the creamed mixture until blended.
• Hand stir in the walnuts.
• Pour into a 15x10x1-inch baking pan coated with cooking spray.
• Bake at 350F for 25-30 minutes or until toothpick test comes out clean.
• Cool completely on a wire rack.
• Before serving I dust each piece with a bit of sieved confectioner's sugar (powdered sugar). The original recipe called for a Cream Cheese Frosting. To make this: in a large bowl, beat 1 package (8 oz) of reduced fat cream cheese with 1/3 cup reduced fat butter until fluffy. Add 3 cups confectioner's sugar and 1 tsp vanilla and beat more until smooth. Spread this over the cake and sprinkle with an extra 1/2 cup chopped walnuts. If you use the frosting you will need to refrigerate this cake!

Steps:

• Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.