Best 4 Hawaiian Pineapple Cake Recipes

HAWAIIAN PINEAPPLE PUDDING CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
• Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
• Bake for 15 minutes or until toothpick inserted near the center comes out clean.
• Let cool completely.
• In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
• Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
• Spread pudding mixture over cooled cake.
• Mix together whipping cream, powdered sugar, and vanilla until thick.
• Spread this over the pudding layer.
• To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
• Sprinkle cooled coconut over the top of the cake.
• Chill cake for about 2 hours or until ready to serve.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

HAWAIIAN PINEAPPLE CAKE

Steps:

• Combine the flour, date sugar, and baking soda, and stir to mix well. Stir in the pumpkin, crushed pineapple, incuding the juice, and the pineapple or orange juice, vanilla extract and walnuts. Lightly spray a 9 X 13" pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 350 degrees for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean. While cake is baking, make the topping by blending the nuts & then adding the soy milk and dates and blending until smooth. When cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooling rack. When completely cool, carefully move cake to a flat dish and spread cashew nut "icing" on top & sides. If you desire, you may decorate with fresh strawberries and crushed pineapple (make sure to drain the pineapple well). Note: This cake may be made in a heart-shaped pan, but will have to remain in oven for 40 minutes. If you don't have a heart-shaped pan but would like to have a heart-shaped cake, you may divide the batter between an 8-inch round pan and an 8-inch square pan. When cakes are done, cool for 10 minutes in pans & then invert them onto a cooling rack. When completely cool, keeping cakes inverted, cut circle cake in half and place each half of circle on connected sides of the square cake, making a heart shape. Spread a thin layer of topping between the touching sides of cake to help them stay together and then spread the rest of the topping over the entire cake and decorate with strawberries & crushed pineapple, if desired. Note: This cake is good even without the "icing".

PINEAPPLE UPSIDE DOWN CAKE FROM ROY'S HAWAIIAN RECIPE - (4.2/5)

Steps:

• Spray 18, 4 ounce molds with cooking oil spray. Sauce: Heat butter and sugar over medium heat and bring to boil, stirring so sugar doesn't burn. Pour 2 tablespoons into each mold; chill 1 hour. Preheat oven to 350°F. Batter: Cream butter and sugars. Beat in eggs. Sift together flour, salt and baking powder. Add mixture gradually to creamed mixture and beat until incorporated. Fold in milk and vanilla. Arrange pineapple slices over glaze in molds. Top with 1/4 cup batter. Bake 17 to 18 minutes. Turn molds over on plates and un-mold cakes. Serve hot.