Tagged: Pineapple

Desserts / Holiday Recipes / Photo Gallery

HAWAIIAN PINEAPPLE CAKE

This summer dessert tastes like you’re on a tropical island. It’s so easy and perfect for your next party! Jo

I package yellow cake mix

1 large can crushed Pineapple (drained but save the liquid)

1 container of Cool whip

1 package of instant vanilla pudding mix

1 and 1/2 cups of milk

2 cups of flaked coconut

1 cup chopped walnuts

*Cherries for garnish if desired

Instructions:

Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.

Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.

When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.

Mix the pudding with the cool whip and layer it evenly over the cake.

Top the cake with the coconut and pineapple. Add cherries if desired.

Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!

Desserts / Photo Gallery / Recipes

Pineapple Sumol and Coconut Poundcake

If you like pina coladas you’ll love this cake. The pineapple and coconut flavors really come through. I used Pineapple sumol, but you can substitute with pineapple juice.


Ingredients:

2 sticks butter (soft)

1 and 1/2 cups sugar

3 large eggs

3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup pineapple Sumol or pineapple juice

1/4 cup milk

1/4 cup lemon juice

1 cup shredded coconut plus more for topping cake

Glaze Optional

Mix 2 cups of powdered sugar, 2 tablespoons of lemon juice and 2 tablespoons of pineapple juice.

Preparation:

Preheat oven to 350 F. Beat the sugar and butter until creamy and adding 1 egg at a time.

Sift the flour, baking powder and salt. In separate bowl mix together and pineapple sumol and lemon juice.

Mix the flour mixture and the milk into the eggs alternating with the sumol and beat until creamy.

Add the coconut and mix well. Pour into a well greased bundt pan. Cook for 50 – 55 minutes until tooth pick comes out clean.

Cool 10 minutes. Drizzle the glaze over the cake and top with shredded coconut.