Hawaiian Cake

Boy, do I have a delicious cake recipe for you!  For Easter, Jeremy, Diesel and I went down to my parents house for dinner and you know I was all about making the dessert.  My grandma’s birthday was in a few days, so I thought a cake would be perfect.  More specifically, I thought this cake would be perfect!  My parents just back from a Hawaiian vacation, we’re Hawaiian and it’s delicious.

This cake is very simple to put together and would be great for get togethers or a pot-luck or a birthday celebration.  It is yellow cake, topped with a layer of pudding and pineapple, then frosted with Cool Whip and coconut.  Yummy!  Make this for your next party.  Seriously, it’s a-mazing.

Enjoy!

Ingredients.

 

Pineapple layer.

Frosted.

Ready to eat!

Hawaiian Cake, by Recipezaar

Ingredients

• 1 (18 1/4 ounce) package 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 1/4 cups cold milk
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (20 ounce) can crushed pineapple, drained
• 8 ounces Cool Whip (standard size)
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted

Directions

1. Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
2. Cool.
3. In a bowl, whisk together milk and pudding mix; let stand to thicken.
4. Stir in pineapple.
5. Spread over cake.
6. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
7. Beat in 1 cup whipped topping.
8. Fold in remaining topping.
9. Spread over Pudding.
10. Sprinkle with coconut.
11. Cover and refrigerate for 3 hours or overnight.

Pineapple Blueberry Crunch Cake

Following our Pulled Pork Sandwiches, you know we had dessert!  Someone at Jeremy’s work made this and he liked it so much that he requested that I make it for when Jayla came over.

The recipe is from Ms. Paula Deen and to be honest with you, I love to watch her show, but I don’t really like to make her recipes.  In case you haven’t noticed…her recipes aren’t exactly healthy.  They are usually loaded with butter, cream, cheese and pretty much anything unhealthy.  Oh well, a treat everyone in  awhile doesn’t hurt, right?

This recipe was super simple and very good!  The bottom is a mix of pineapple and blueberries, while the top is cakey and nutty.  Yum!  I’m sure this would be great with other types of fruit like canned peaches, pears and apple pie filling.  If you’re looking for an easy, fruity and delicious dessert recipe, I would highly recommend this one…even though it calls for almost 2 sticks of butter. :)

Enjoy!

Ingredients.

Per the recipe, it serves 8 people.  This is how much was left after 3 people ate some.  Oh Paula, you and your out of control portion sizes!

My close up.

Paula’s close up.  Now, why couldn’t mine look that pretty?

Pineapple Blueberry Crunch Cake, by Paula Dean

Ingredients

• 3/4 cup butter, plus more for dish
• 1 (20-ounce) can crushed pineapple, in juice
• 1 (20-ounce) can blueberry pie filling
• 1 (18.25-ounce) box yellow cake mix
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.
2. Melt 3/4 cup butter in saucepan over low heat.
3. Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.

A Different & Delicious Enchilada

Pineapple-Black Bean Enchiladas. This is definitely a favorite meal at our house! This recipe comes from the Pillsbury Bake Off 2006. I remember watching a show about the Bake Off on Food Network and I thought this was such an interesting idea that I just had to try it.

It's a sweet and mild enchilada that has awesome texture and flavor. I'll admit that the combination of pineapple and black beans did not sound appealing to me at first, but this recipe did win it's creator $10,000 for being a Favorite Recipe, so I thought, "It must be good, right?" RIGHT! The combo is delicious and when paired with the traditional enchilada sauce and cheese on top, the result is outstanding! Originally, I didn't think Jeremy would like these enchiladas (he can be a bit picky), but to my surprise...he LOVED them. I think it's the sweet pineapple that gets him. Yum! This recipe is definitely a keeper.

 

Ingredients.

 

The "insides."

 

Pre-baking.

 

All finished and ready to eat!

Pineapple-Black Bean Enchiladas by Mary Iovinelli Buescher, Bake-Off® Contest 42, 2006 - $10,000 America's Favorite Recipe Winner and $10,000 3-A-Day™ Dairy Award Winner

INGREDIENTS

2 teaspoons vegetable oil

1 large yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (4.5 oz) Old El Paso® chopped green Chiles

1 teaspoon salt

1/2 cup chopped fresh cilantro

3 cups shredded reduced-fat Cheddar cheese (12 oz)

1 can (10 oz) Old El Paso® mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 cup reduced-fat sour cream

8 teaspoons chopped fresh cilantro

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green Chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.