Best Aloha Cake Recipe 435 Recipes
ALOHA CAKE
Found this recipe on the back of a McCormick Coconut Extract Box. This cake is so moist and everybody loves this cake. I have added shredded coconut on the top of the cake and it is marvelous! But I love coconut.
Provided by That Napa Chicken R
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
- Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract.
- Spread pineapple and pudding over cake.
- Frost with whipped topping.
- Refrigerate 1 hour or until ready to serve.
ALOHA CAKE RECIPE - (4.3/5)
Provided by á-9182
Number Of Ingredients 10
Steps:
- Mix cake mix, oil, eggs, mandarin oranges and vanilla together in mixer. Beat a couple of minutes until well-blended. The oranges will break up into tiny bits during this process. Pour into a greased 9×13 pan and bake 30-35 minutes at 350F. (You may also bake in a jellyroll pan, 15 minutes at 350F.) It will be golden brown across the top and a toothpick will come out clean when done. Let cool completely before frosting. FROSTING: Beat the coconut pudding and pineapple together a couple of minutes until thick. Fold in the Cool Whip. Spread over the cooled cake and refrigerate. Serve cold.
ALOHA CAKE
This moist cake, flavored with coconut flavor and crushed pineapple, brings a taste of the islands to your table.
Provided by McCormick
Categories Cake and Cupcakes,
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Prepare cake mix as directed on package, stirring in 3 teaspoons of the coconut flavor. Pour into greased and floured 13x9-inch baking pan.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
- Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon coconut flavor. Spread pineapple and pudding over cake. Frost with whipped topping. Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 188 Calories
HAWAIIAN CAKE
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHICKEN ALOHA
This chicken is a welcome way to cook a quick, delicious meal. -Beth Corbin, Sarasota, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 992mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 24g protein.
ALOHA CUPCAKES
A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth., Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack., For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency., Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.
Nutrition Facts : Calories 533 calories, Fat 29g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 67g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
HAWAIIAN DUMP CAKE
I was looking for something to take to woman's fellowship. I haven't seen my friends for such a long due to my illness. I had a Pineapple Cake mix, so I looked on the Duncan Hines site. I found a Pineapple Dump cake. I changed it up adding some things. Duncan Hines get some credit, but I get the rest.
Provided by Kimi Gaines
Categories Cakes
Time 55m
Number Of Ingredients 6
Steps:
- 1. In a 9x13 inch pan, pour undrained crushed pineapple on the bottom. Next layer cherries, then coconut and then nuts. Sprinkle cake mix over entire cake. Do not mix. Melt butter and drizzle all over cake. Place in a 350F oven for 45 minutes. Serve with vanilla ice cream or cool whip.
HAWAIIAN SUNSET CAKE
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
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