Best 5 Easy Pineapple Coconut Cake Recipes

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Preheat oven to 350 degrees F. Grease the sides of a 9×13-inch pan with cooking spray. Pour melted butter into the pan and sprinkle with brown sugar. Arrange the pineapple slices and cherries on top of the brown sugar. In a large bowl, combine the cake mix with water, oil and eggs.

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Step 4: Bake. Place the pans on the center rack of the oven. Bake at 350ºF for 25 to 28 minutes (or as instructed on the box for the pan you choose). It doesn't take long before a sweet pineapple scent fills the kitchen! Let the cakes cool for 10 minutes then flip them out of the pan.

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In this video you will learn How to make a Box Cake Taste Better Homemade| Pineapple Coconut Cake . With this Duncan Hines Pineapple Coconut Cake Recipe. Wit.

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Preheat oven and spray a 9×13 baking dish with baking spray . Combine the cake mix, crushed pineapple, vegetable oil and eggs. Beat on low speed for about 30 seconds and then on medium speed for 2 minutes. Transfer to the prepared baking dish. Bake until an inserted toothpick comes out clean.

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Instructions. Prep: Start by preheating the oven to 350 degrees F. Then, grease the inside of a9x13 baking dish and set it aside. Cake batter: In a large mixing bowl, combine the dry cake mix, crushed pineapple, dry pudding mix, pineapple juice, eggs, and oil.

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For the Cake: 4 large eggs, lightly beaten; 1 (18.25-ounce) box pineapple cake mix (I use Duncan Hines Pineapple Perfectly Moist Supreme) 1( 3-ounce) package lemon instant pudding mix; ¾ cup vegetable oil; 1 ¼ cups 7-UP lemon-lime soda For the Frosting: ¾ cup (1 ½ stick) butter 3 eggs, beaten; 2 ½ cups white granulated sugar

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Preheat oven to 350F. Spray 2 (9-inch) cake pans with cooking spray. Drain pineapple; reserve juice. Divide crushed pineapple in half; set aside. Prepare cake mix according to package directions replacing amount of water called for with reserved juice and add coconut extract; beat 2 minutes. Fold in half crushed pineapple into cake batter.

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Directions. Mix all ingredients in a large bowl with hand blender for two to three minutes. Grease a bundt pan and pour in mixture. Bake at 330 degrees F. For 38 to 40 minutes, or until sides edges are brown. Remove from oven, shake pan a few times and flip cake onto serving plate. Icing sugar and hot water to make a drizzle icing on top, your.

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Add sugar and vanilla and continue to whip to medium peaks. Drain the pineapple and fold into the whipped cream. Set aside and make the frosting. Whip cream in a medium bowl until it begins to thicken. Mix in the sugar and vanilla. Turn off the mixer and prepare the gelatin. Soften gelatin in the ¼ cup water.

Fluffy Pineapple and Coconut Cake by everylittlecrumb Quick & Easy

Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray. Mix dry ingredients In a mixing bowl; flour, baking powder and salt. Set aside.

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Grease a 10-inch bundt pan with butter or baking spray. Set aside. Step Two: Mix angel food cake mix and one can of crushed pineapple with a spoon in a large bowl. It will mix easily and foam up. Step Three: Add half of the can of pineapple tidbits and 3/4 cup of coconut flakes into the batter and stir together.

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16 ounce angel food cake mix, 20 ounce crushed pineapple in juice. Pour the batter into a 9 x 13 pan. Sprinkle on the brown sugar until it evenly coats the top. 2 Tablespoons brown sugar. Sprinkle on the shredded coconut. 3 Tablespoons shredded coconut. Bake for 30-35 minutes or until golden brown and cracked.

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Make the Topping: Pour melted butter into a 9-inch cake pan (or pie pan). Make sure the plate or pan is at least 2 inches deep. Spread the butter evenly to cover the entire bottom. Sprinkle brown sugar evenly on top of the butter. Pad dry pineapple slices, and arrange them on top of the brown sugar.

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Beat the egg whites in a clean bowl until stiff, spoon into a small bowl, set aside. Combine egg yolks, sour cream, vanilla, water and coconut milk into the bowl of a stand mixer or large bowl until blended well. This can be the same bowl used to beat the egg whites. Add white cake mix and instant pudding to the egg yolk mixture. Mix till smooth.

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Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. * The cake box may call for oil but replace it with the ¼ cup of melted butter.

PineappleCoconut Cake

Preheat the oven to 325 degrees, then prep two 8" cake rounds (or three 6"cake rounds) with a swipe of shortening and a dust of flour to prevent sticking. Set aside. In a large bowl, whisk together all the ingredients except for the cake mix, then sift in the cake mix.