For Topping: Blend cheese, margarine, vanilla and sugar thoroughly.
By Robin from Washington, IA
Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.
Combine cake mix, oranges, 1 package pudding mix, 1 cup pineapple and 4 eggs in large mixing bowl. Beat for 4 minutes. Pour into greased 9x13 inch pan.
Bake cake as directed in 9x13 inch pan. Cool cake. Punch large holes in cake with wooden spoon handle. Spread drained pineapple over top.
Recipe for Hawaiian Delight Cake. Bake in a 13x9 inch cake pan at 350 degrees F for 30-40 minutes or until done. . .
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I am looking for a recent post for a luau cake. It was a can of pineapple crushed mixed with an angel food cake mix with cool whip for icing and then roasted coconut I believe.
I found this recipe for you, I'm sure you can swap the yellow cake for angel food. Hope it helps. Enjoy.
1 yellow cake mix
1 can crushed pineapple, drained
1 -8 ounce cream cheese
1 large package instant vanilla pudding
(milk for pudding mix)
1 small cool whip
1/2 cup toasted coconut
1/4 cup slivered almonds
Mix and bake cake mix according to package directions in a 9x13 pan.
Mix pudding with 5 cups milk. Beat cream cheese until fluffy, mix with pudding. Spread on the cooled cake. Sprinkle with the drained pineapple. Spread cool whip over this. Sprinkle with coconut and almonds. Decorate with marischino cherries.
I call this "Jewel's Cake" because my lovely neighbor, named Jewel, gave it to me.
One box of angel food cake mix (Betty Crocker works best)
1 20 oz. can crushed pineapple in juice (NOT heavy syrup) DO NOT DRAIN.
Follow directions on cake mix box for mixing and baking the cake, EXCEPT substitute the 20 oz. can of crushed pineapple for the water. Bake in angel food cake pan according to directions. Immediately invert pan over the neck of a soda water bottle. When cool, remove from pan.
Rather than icing the cake, serve the icing or topping separately. That way you don't have to refrigerate any left over cake.
Topping: Either Cool Whip by itself, or try this:
1 16 oz. can of Del Monte's crushed pineapple in juice.
1 12 oz. container of Cool Whip (thawed)
1 3 oz. box of instant pudding (coconut, French vanilla, or your choice)
Mix all together and serve separately with cake.
1 box Betty Crocker angel food cake mix (no substitutes)
1 can (15 1/4 oz) crushed pineapple, sweet or unsweetened
Put cake mix into mixer bowl and add undrained pineapple. Beat until fluffy, about 2 to 3 minutes. Put in a tube pan that has been sprayed with nonstick cooking spray and dusted with flour. Bake at 350° until golden brown, about 30 minutes. When cool frost with Cool Whip and coconut, as desired.
When making the Angel food cake mix and crushed pineapple. Make sure the cake mix is the ONE STEP cake mix. It works equally well with any brand cake mix.
This one is good and easy, not to mention I got it from Weight Watchers.
1 package angel food cake mix
1 14 oz. can crushed pineapple in JUICE
1/2 cup sweetened flaked coconut
1/2- 1 tsp. ginger ( The kind in a spice can )
Combine dry cake mix with pineapple and juice.
Stir in cocnut and ginger.
Put in a 9 by 11 or 9 by 13 ungreased cake pan.
Bake at 350 degrees for 40 minutes or until toothpick comes out clean.