Hawaiian Cake(Super Bowl Bake Off '94 - 2Nd Place)
A tropical-inspired layered cake featuring pineapple, pecans, cherries, and creamy pudding, perfect for festive gatherings and sweet tooth cravings with a delightful combination of flavors.
Ingredients
Instructions
- Bake the yellow cake mix as directed and let it cool.
- Cook crushed pineapple in water and sugar, bringing the mixture to a boil.
- Use a fork to make holes in the cooled cake.
- Pour the hot pineapple mixture over the cake and let it cool.
- Prepare the instant vanilla pudding as directed and spread it over the cooled cake.
- Once the pudding is set, top with whipped cream.
- Garnish with maraschino cherries and roasted pecans before serving.
Tips & Substitutions
For a lighter version, consider substituting low-fat whipped cream and sugar alternatives. If you want to enhance the tropical flavor, add shredded coconut into the pineapple mixture. Ensure the cake cools completely before pouring the hot pineapple mixture to prevent sogginess. Chopped walnuts can be used as a pecan substitute if desired.
Serving Suggestions
Serve Hawaiian Cake chilled, garnished with additional maraschino cherries and pecans for a decorative touch. It pairs beautifully with a scoop of vanilla ice cream or a slice of Granny's Red Velvet Cake for a delightful dessert spread. This cake is perfect for potlucks or game day celebrations.
Storage & Reheating
Store leftover Hawaiian Cake in an airtight container in the refrigerator for up to 3 days. To maintain the texture, avoid stacking pieces on top of each other. If you need to reheat, microwave individual slices for 15-20 seconds, just enough to take the chill off without melting the whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Cake(Super Bowl Bake Off '94 - 2Nd Place) contains roughly 97 calories, with 1g protein, 23g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you will need to cook it down with sugar and water until it becomes soft and syrupy, similar to the canned version. This will ensure the flavors meld well with the cake.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the Betty Crocker Butter Recipe cake mix with a gluten-free cake mix. Ensure all other ingredients, particularly the instant vanilla pudding, are gluten-free as well.
Can I prepare this cake in advance?
Absolutely! You can bake the cake a day ahead and store it in the fridge. Just add the pineapple mixture, pudding, and whipped cream on the day of serving to keep everything fresh and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).