Hawaiian Cake. Have you eaten it? It’s one of my Springtime and Summertime favorites. Just looking at it makes me think refreshing, tropical and delicious.
It’s quite simple, actually.
Base: First bake a yellow cake. (White will also do.) Cool.
Secondly, poke holes in it with a fork. Then pour a large can (minus 1/3 of a cup drained pineapple) of crushed pineapple over the top.
Midsection: Then, one layer of sliced bananas. I use 2-3, depending on how many I have on the counter that day. 😉
Top: Next, frost it with the cream cheese, whipped cream and pineapple frosting.
Garnish: Add a small jar of maraschino cherries, sliced in half and drained.
Garnishes: Finally, top it off with a generous sprinkling of toasted coconut. Toasting the coconut takes a few minutes, yet it is so worth it.
Drum roll: Chill, serve it up and pair up with your favorite flavored coffee! Yum!
- 1 9x13 yellow cake (bake according to directions)
- 1 large can crushed pineapple
- 2 bananas
- 1 small pkg cream cheese
- 1 small pkg instant vanilla pudding
- 1 container Cool Whip
- 1 small jar maraschino cherries
- ½-1 C toasted coconut.
- With a fork poke hole all over cake.
- Pour 1 large can of undrained crushed pineapple, minus ⅓ C, all over cake.
- Slice 2-3 medium bananas and arrange over the pineapple
- Combine: cream cheese, softened, instant pudding mix, remainder of pineapple. Fold in Cool Whip.
- Spread over top of bananas.
- Place cherries on paper towel to dry off. Slice in half and arrange over cake.
- Sprinkle toasted coconut over top of cake. (Note: to toast coconut, spread coconut over a cookie sheet and bake 375 degrees for 7-9 minutes. Watch closely as it browns fairly quickly.
- Chill to ready to serve.
Another Springtime favorite is Grandma Maxine’s Peach Cobbler:
“And God said, “Let the earth sprout vegetation, plants yielding seed, and fruit trees bearing fruit in which is their seed, each according to its kind, on the earth.” Genesis 1:11
We have so many wonderful fruits to enjoy, don’t we?
