Friday, May 31, 2024

Hawaiian Dream Cake

LeDonna saw this recipe in a magazine and was nice enough to share with me (so I could share with you!). She said it's a keeper and I'm pretty sure I'm making this for Dave's LAUGH's (ukulele) group in September (I like doing Hawaiian/tropical theme desserts because that seems right for a ukulele group haha). She made hers in a smaller pan that the recipe called for so it was a thicker cake and took longer to bake, but it was still great.

  • 1 can (20 oz.) unsweetened crushed pineapple
  • 1 pkg. yellow cake mix
  • 3 large eggs
  • 1/2 cup canola oil
  • 1/4 cup water
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup cold 2% milk
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 carton (8 oz.) frozen whipped topping, thawed
  • 1/2 cup chopped walnuts
  • 1/3 cup flaked coconut 
1. Preheat oven to 350'. Drain the pineapple, reserving 1 cup juice. Set pineapple aside. In a large bowl, combine cake mix, eggs, oil, water and reserved juice; beat on low 30 seconds. Beat on medium 2 minutes. Transfer to a greased 15x10x1 inch baking pan.

2. Bake until a toothpick inserted near center comes out clean, 15-18 minutes; cool completely on a wire rack.

3. In a large bowl, beat cram cheese until fluffy. Gradually beat in the milk and pudding mix until blended; fold in reserved pineapple. Spread over cake; top with whipped topping. Sprinkle with walnuts and coconut. Store in the refrigerator. 

1 piece: 296 cal., 16g fat, 36 carb.



5.31.23: lemon curd

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