Hula Hula Cake W/ Cool Whip Frosting |
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Prep Time: 30 Minutes Cook Time: 28 Minutes |
Ready In: 58 Minutes Servings: 15 |
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This cake tastes so light and sweet. It is similar to a hummingbird cake but I have added some things which make it taste so much better!! Also, instead of using a cream cheese frosting, I use a Cool Whip lemon frosting. Ingredients:
3 cups self rising flour |
2 cups sugar |
1 teaspoon cinnamon |
3/4 cup vegetable oil |
2 teaspoons vanilla, ext |
4 eggs (beaten) |
2 overripe mashed bananas |
2 (8 ounce) cans crushed pineapple in juice |
1/2 cup coconut |
1/2 cup crushed pecans (optional) |
1 (8 ounce) container frozen whipped topping, thawed |
1 (3 1/2 ounce) package french vanilla instant pudding |
1 cup milk |
1 teaspoon lemon extract |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour 2-9 inch round cake pans. Set aside.
2. Sift flour, sugar, and cinnamon in a large bowl.
3. Blend oil, eggs, and vanilla slowly. Slowly blend in flour mixture. With a wooden spoon, stir in 1 can crushed pineapples w/ juice, coconut, and mashed bananas. Stir in nuts (optional).
4. Pour batter in prepared pans. Bake in preheated oven for 25-28 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before inverting on racks.
5. Pierce the top of one of the cakes with a fork. Pour the second can of crushed pineapple over pierced cake. Cool completely.
6. To make frosting: Blend pudding mix and milk in a bowl till all lumps are out. Add lemon ext. Fold whipped topping carefully till it is blended evenly.
7. When cakes are completely cooled place 1/2 cup of frosting on top of pineapple topped cake. Spread frosting evenly. Place second cake on top of frosted cake. Finish frosting cake evenly. Refrigerate until ready to serve.
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