Tropical Sunshine Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixing bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
• Cool in pan or wire rack for 15 minutes.
• Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple.
• Cool completely before serving.
• Top with whipped cream if desired.

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Steps:

• Preheat oven to 350°F
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixer bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
• Top with whipped cream, if desired.

Steps:

• Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
• Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
• While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

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:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.

Steps:

• 1. Combine cake mix, evaporated milk and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple.
• 2. Pour batter into greased 9 X 13 inch baking pan. Sprinkle with almonds.
• 3. Bake at 350 degrees for 30 to 35 minutes. Cool in pan on wire rack for 15 minutes.
• 4. Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream.