Hawaiian Cake (No Alcohol Version) |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I know there are a lot of variations for this recipe and I had to experiment to find the perfect recipe. But I promise you, one bite of this cake and you'll be going back for more. This is wonderful and full of flavor without being overpowering. It doesn't last long in our house! Makes one 9x13 pan. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (8 ounce) can crushed pineapple, undrained |
1 (3 1/2 ounce) package instant coconut cream pudding mix |
1 tablespoon rum extract |
1 (3 1/2 ounce) package instant coconut cream pudding mix |
1/2-3/4 cup milk |
1 (8 ounce) container cool whip |
1/4 cup flaked coconut |
1 tablespoon coconut extract |
1 teaspoon rum extract |
toasted flaked coconut (optional) |
Directions:
1. Prepare cake mix as directed on package and add one box of Instant pudding mix, 1 can of crushed pineapple and 1 tablespoons rum extract,
2. Mix until well blended.
3. Bake cake as directed, about 30-35 minutes or until toothpick inserted comes out clean.
4. When cake is fully cooled, in a medium bowl, whisk together 1 pkg of instant pudding mix with milk, slowly pour in milk while whisking until pudding mix is smooth and creamy.
5. Stir in entire container of Cool Whip, coconut and rum extracts and 1/4 cup of flaked coconut.
6. Blend well and smooth over entire cake.
7. You may top cake with 1/4 - 1/3 cup of toasted flaked coconut if you choose.
8. Keep refrigerated.
|
|