Hawaiian Pound Cake

Answer 1

Ingredients

• 1 c Vegetable shortening; crisco
• 1 Margarine
• 2 c Sugar
• 6 Eggs
• 2 c Cake flour
• 1 ts Vanilla extract
• 1 ts Butternut flavoring
• 1 c Flaked coconut
• 1 cn Crushed pineapple; small
• Drain pineapple and reserve the juice. Cream shortening and sugar; add eggs (one at a time). Add cake flour, vanilla, butternut flavoring, coconut and pineapple. Bake in a 10 inch tube pan for 1 hour and 25 minutes at 325 degrees.

Icing: 2 c. sifted powdered sugar and juice from canned pineapple. Mix well with mixer. Pour over hot cake while still in pan.

Answer 2

Ingredients

• 1 Any flavor cake mix
• 1 pk Instant vanilla pudding
• 1 1/3 c Syrup drained from fruit
• 1/2 c Coconut
• 1 9 oz container Cool Whip
• 1 8 oz pkg cream cheese
• 1 cn Fruit cocktail in syrup
• 1 cn Crushed pineapple in syrup
• (both 20 oz each) 1/2 c Chopped walnuts

Make cake mix (flavor of your choice) as directed on package. Bake on a cookie sheet for 20 minutes. Cool. Combine pudding, softened cream cheese, and the juice (syrup) drained from the fruit equivalent to 1 1/3 cups. Beat together at medium speed well, and spread ontop of cake. Combine fruit cocktail and pineapple and sprinkle ontop of pudding mixture. Then, sprinkle nuts and coconut ontop of fruit. Top with cool whip, and finish with additional sprinkles of coconut and nuts. (Note, you can vary the fruit and the pudding flavors, as you wish)