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Hawaiian Dream Cake / Creamy Golden Frosting
Card 1 Front:
HAWAIIAN DREAM CAKE CREAMY GOLDEN FROSTING
Bake Duncan Hines White or Yellow Cake in (Using 2 egg yolks)
layers as directed on package.
In medium bowl:
PINEAPPLE FILLING
1 Over low heat melt 4 tablespoons
Combine in small saucepan: butter, or other shortening, with 2 table-
spoons water. Remove from heat. (Add 1/8 tea-
2 cups crushed pineapple (with juice) spoon salt if unsalted shortening is used.)
1/2 cup sugar
4 tablespoons corn starch 2 Mix in 2 unbeaten egg yolks
1/4 teaspoon lemon extract
Cook over low heat (stir constantly) until clear.
Remove from heat. Stir in 2 teaspoons 3 Mix in 3 cups sifted powdered sugar,
lemon juice. 1 cup at a time. Beat until smooth and
creamy each time.
Split cooled layers — spread bottom part with
filling — replace top part — sift powdered sugar (If frosting is too stiff to spread easily, add
over top or frost with Creamy Lemon Frosting. teaspoon liquid.)
Enough filling for 2 layers — 1/2 recipe may be
used as filling between layers, then frosting over Start a Duncan Hines Recipe Collection.
top and sides. Watch for New recipes as they Appear
in Duncan Hines Cake Mix Packages.
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# Hawaiian Dream Cake and Creamy Golden Frosting
*Recipes by Duncan Hines*
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# Hawaiian Dream Cake
## Ingredients
### Cake Base
- 1 package Duncan Hines White or Yellow Cake Mix (prepared as directed on package)
### Pineapple Filling
- 2 cups crushed pineapple (with juice)
- 1/2 cup sugar
- 4 Tbsp corn starch
- 2 tsp lemon juice
## Instructions
### Cake Base
1. Bake Duncan Hines White or Yellow Cake in layers as directed on package.
### Pineapple Filling
1. Combine in small saucepan: crushed pineapple (with juice), sugar, and corn starch.
2. Cook over low heat, stirring constantly, until clear.
3. Remove from heat. Stir in 2 tsp lemon juice.
### Assembly
1. Split cooled layers. Spread bottom part with filling. Replace top part.
2. Sift powdered sugar over top, or frost with Creamy Lemon Frosting.
*Note: Enough filling for 2 layers. 1/2 recipe may be used as filling between layers, then frosting over top and sides.*
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# Creamy Golden Frosting
## Ingredients
- 4 Tbsp butter or other shortening
- 2 Tbsp water
- 1/8 tsp salt (only if unsalted shortening is used)
- 2 unbeaten egg yolks
- 1/4 tsp lemon extract
- 3 cups sifted powdered sugar
## Instructions
1. In a medium bowl, over low heat, melt 4 Tbsp butter or other shortening with 2 Tbsp water. Remove from heat. (Add 1/8 tsp salt if unsalted shortening is used.)
2. Mix in 2 unbeaten egg yolks and 1/4 tsp lemon extract.
3. Mix in 3 cups sifted powdered sugar, 1 cup at a time. Beat until smooth and creamy each time.
4. If frosting is too stiff to spread easily, add a teaspoon of liquid. -
Rhubarb Spring Cake
Rhubarb Spring Cake
5 c rhubarb, sliced
1 3-oz. package strawberry jello
1 cup sugar
3 cups mini marshmallows
1 18-oz package yellow cake mix (without pudding)
Cut rhubarb into ½ inch slices and place in a greased
9 x 13 inch baking pan. Sprinkle with gelatin and sugar.
Place marshmallows over this mixture. Prepare cake
mix as directed on package. Pour over rhubarb mixture.
Bake at 350 for 50 to 60 minutes. Remove from oven and
turn upside down on serving tray. Serve with whipped
cream. Yield: 8 to 12 servings.
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# Rhubarb Spring Cake
## Ingredients
- 5 cups rhubarb, sliced
- 1 (3 oz) package strawberry jello
- 1 cup sugar
- 3 cups mini marshmallows
- 1 (18 oz) package yellow cake mix (without pudding)
## Instructions
1. Cut rhubarb into 1/2 inch slices and place in a greased 9 x 13 inch baking pan.
2. Sprinkle with gelatin and sugar.
3. Place marshmallows over this mixture.
4. Prepare cake mix as directed on package.
5. Pour over rhubarb mixture.
6. Bake at 350°F for 50 to 60 minutes.
7. Remove from oven and turn upside down on serving tray.
8. Serve with whipped cream.
Yield: 8 to 12 servings. -
Easy Dump Cake
in a recent issue of Mail Box News and
we'd like to share it with readers who
frequently ask for this type of recipe from
our readers' service department.
EASY DUMP CAKE
1 (1-pound, 4-ounce) can
undrained, crushed pineapple
1 (1-pound, 5-ounce) can cherry or
blueberry pie filling
1 box regular (2-layer) cake mix
1 cup chopped nuts
2 sticks margarine in evenly sliced
pats
In a 9x13x2-inch ungreased baking pan,
spread crushed pineapple and pie filling.
Lightly combine cake mix, nuts and mar-
garine; "dump" on top. Bake 50-55 min-
utes at 350 degrees. Serve topped with
whipped cream, if desired.
Note: This cake is great for making
when unexpected company drops by. All
the ingredients can be kept on hand for
such emergencies.
Q.: My kids are pestering me to make
Taco Salad for them, something they had
at a friend's house. Is there a recipe and
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# Easy Dump Cake
*From Mail Box News*
## Ingredients
- 1 (1-pound, 4-ounce) can undrained, crushed pineapple
- 1 (1-pound, 5-ounce) can cherry or blueberry pie filling
- 1 box regular (2-layer) cake mix
- 1 cup chopped nuts
- 2 sticks margarine, evenly sliced into pats
- Whipped cream, to serve (optional)
## Instructions
1. In a 9x13x2-inch ungreased baking pan, spread crushed pineapple and pie filling.
2. Lightly combine cake mix, nuts, and margarine; "dump" on top.
3. Bake 50–55 minutes at 350 degrees.
4. Serve topped with whipped cream, if desired. -
Lemon Pound Cake
Oct 29
1965 Lemon Pound Cake (Pauline C.
1 pkg. Duncan Hines De lux golden
cake mix
1 " Lemon Instant pudding
3/4 cup water
3/4 " salad oil (I use Crisco oil)
4 eggs Put everything at once
Combine in mixer & beat 10 min
Bake in angel cake tin - 350 oven 1 hr
Remove from pan immediately Do not
grease pan
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# Lemon Pound Cake
*From Pauline C., October 29, 1965*
## Ingredients
- 1 pkg Duncan Hines De Lux golden cake mix
- 1 pkg lemon instant pudding
- 3/4 cup water
- 3/4 cup salad oil (Crisco oil)
- 4 eggs
## Instructions
1. Put everything in mixer at once.
2. Beat 10 minutes.
3. Bake in angel cake tin at 350° for 1 hour.
4. Remove from pan immediately. Do not grease pan. -
Easy Dessert
- Easy Dessert - Churche
1 can Lucky Leaf apple pie filling
1 package Betty Crockett "Butter Brickle" or Yellow Cake Mix
Spread apple mix on bottom of pan, sprinkle cake mix over the top
Beat 2 eggs well - add 2/3 cup veg. oil - 1 teaspoon vanilla - beat
Pour over cake mix in pan - stir all till well blended
Sprinkle cinnamon or nutmeg on top
Bake in 350 degree oven 35 or 40 minutes
Serve with whipped cream or ice cream
Serves 10 people
from 14
1964
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# Easy Dessert
## Ingredients
- 1 can Lucky Leaf apple pie filling
- 1 package Betty Crocker "Butter Brickle" or Yellow Cake Mix
- 2 eggs
- 2/3 cup vegetable oil
- 1 tsp vanilla
- Cinnamon or nutmeg, to taste
## Instructions
1. Spread apple pie filling on the bottom of the pan.
2. Sprinkle cake mix over the top.
3. Beat 2 eggs well, then add 2/3 cup vegetable oil and 1 tsp vanilla; beat well.
4. Pour egg mixture over cake mix in pan; stir all together until well blended.
5. Sprinkle cinnamon or nutmeg on top.
6. Bake in a 350 degree oven for 35 to 40 minutes.
7. Serve with whipped cream or ice cream.
Serves 10 people. -
Cake-Jello Dessert
CAKE--JELLO DESSERT (13 x 9" pan - 15 servings)
Mix 2 regular size packages Strawberry Jello with 2 Cups boiling water.
Cool to room temperature while cake is baking.
Mix 1 White Cake Mix and bake in 13" x 9" pan.
Remove from oven and wait about 5 minutes. Then poke holes all over
in cake with large fork or something to make holes large enough for
Jello to run down into. (Jean Kremer uses a screwdriver).
Pour Jello in holes and over top, trying to get most of it in holes.
Chill Well.
Mix one package of Strawberry Whip-and-Chill according to instructions
and spread over cake and Jello. Chill until ready to serve.
It works well to make this the day before and keep refrigerated.
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# Cake-Jello Dessert
## Ingredients
- 2 regular size packages Strawberry Jello
- 2 cups boiling water
- 1 White Cake Mix
- 1 package Strawberry Whip-and-Chill
## Instructions
1. Mix 2 regular size packages Strawberry Jello with 2 cups boiling water. Cool to room temperature while cake is baking.
2. Mix 1 White Cake Mix and bake in a 13 x 9" pan.
3. Remove from oven and wait about 5 minutes. Then poke holes all over in cake with a large fork or something to make holes large enough for Jello to run down into. (Jean Kremer uses a screwdriver).
4. Pour Jello in holes and over top, trying to get most of it in holes.
5. Chill well.
6. Mix one package of Strawberry Whip-and-Chill according to instructions and spread over cake and Jello.
7. Chill until ready to serve.
8. It works well to make this the day before and keep refrigerated. -
Jewish Coffee Cake
Jewish Coffee Cake
Recipe from the kitchen of Bea Vail
Cake Dough:
1 box yellow cake mix
1 package instant vanilla pudding
½ cup oil
1 cup sour cream
4 eggs
2 teaspoons vanilla
Topping/Filling Mix together:
1/3 cup sugar 1 teaspoon cinnamon
1 teaspoon cocoa ½ cup chopped pecans
(I prefer to double this for more filling.)
Back:
Combine all cake ingredients and beat until very
thick and smooth. Pour ½ batter in greased tube
pan or 10" springform pan. Sprinkle with a littl
more than ½ of filling. Pour on rest of batter
and sprinkle with rest of topping. Bake at 350.
50-55 minutes for tube pan
60-65 minutes for springform pan
Use toothpick to test for doneness.
This is a fairly plain, type of cake that is so
delicious you find yourself having a tiny piece,
then another and another. Men seem to prefer thi
cake over most others because there is no gook
or overly sweet icing.
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# Jewish Coffee Cake
## Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding
- 1/2 cup oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
## Topping/Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 cup chopped pecans
## Instructions
1. Mix together all topping/filling ingredients and set aside. (Double the topping/filling for more filling.)
2. Combine all cake ingredients and beat until very thick and smooth.
3. Pour half the batter into a greased tube pan or 10" springform pan.
4. Sprinkle with a little more than half of the filling.
5. Pour the remaining batter on top and sprinkle with the rest of the topping.
6. Bake at 350°F — 50–55 minutes for a tube pan, or 60–65 minutes for a springform pan.
7. Use a toothpick to test for doneness. -
Cheese Cake
CHEESE CAKE
1 pkg. yellow cake mix (remove 1 c.
& set aside). 1 egg and 2 T. Crisco Oil.
Mix all together until crumbly - press in
bottom and 3/4 up sides of 9x13 greased pan
(don't flour). In same bowl, blend 2
8-oz. pkg. cream cheese & 1/2 c. sugar-
mix well. Add 3 eggs & the
reserved 1 c. cake mix - beat 1
Back:
minute. Add at low speed 1 1/2 c. milk, 1 T.
lemon juice & 1 T. vanilla. Beat on low
speed until smooth (scrape bowl) - pour
into crust - sprinkle lightly with cinnamon.
Bake 55 min. in 300° oven pre-
heated. Bake until knife comes out clean.
(Check at 50 min.) Serves 12.
Ruth Jacobs
---
# Cheese Cake
## Ingredients
- 1 pkg. yellow cake mix (remove 1 cup and set aside)
- 1 egg
- 2 Tbsp Crisco Oil
- 2 (8 oz) pkg. cream cheese
- 1/2 cup sugar
- 3 eggs
- 1 cup reserved cake mix
- 1 1/2 cups milk
- 1 Tbsp lemon juice
- 1 Tbsp vanilla
- Cinnamon, to sprinkle
## Instructions
1. Remove 1 cup from the yellow cake mix and set aside.
2. Combine remaining cake mix, 1 egg, and 2 Tbsp Crisco Oil. Mix all together until crumbly.
3. Press mixture into the bottom and 3/4 up the sides of a greased 9x13 pan (do not flour).
4. In the same bowl, blend the 2 packages of cream cheese and 1/2 cup sugar. Mix well.
5. Add 3 eggs and the reserved 1 cup of cake mix. Beat 1 minute.
6. Add at low speed 1 1/2 cups milk, 1 Tbsp lemon juice, and 1 Tbsp vanilla.
7. Beat on low speed until smooth, scraping the bowl.
8. Pour filling into the crust. Sprinkle lightly with cinnamon.
9. Bake at 300°F in a preheated oven for 55 minutes, or until a knife comes out clean. Check at 50 minutes.
10. Serves 12. -
Comstock Pie Filling Dessert
Comstock Pie Filling dessert
Spread pie filling in pan
Put Jiffy cake mix over
pie filling.
Melt stick of butter and
pour over mix.
Add pecans if desired
Bake 350 degrees - 45 mins.
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# Comstock Pie Filling Dessert
## Ingredients
- 1 can Comstock pie filling
- 1 pkg Jiffy cake mix
- 1 stick butter, melted
- Pecans (optional)
## Instructions
1. Spread pie filling in pan.
2. Put Jiffy cake mix over pie filling.
3. Melt stick of butter and pour over mix.
4. Add pecans if desired.
5. Bake at 350 degrees for 45 minutes. -
Cherry or Apple Crisp
Cherry or Apple Crisp
For a 9 x 13 pan -
1½ cans reg. or 1 fat large can cherry or
apple pie filling (Wilderness or Thank-You)
Spread in bottom of pan.
1 box yellow cake mix - sprinkle over filling
1 stick margarine - melt & drizzle
over top.
Bake 350° 45 min
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# Cherry or Apple Crisp
## Ingredients
- 1 1/2 regular cans or 1 large can cherry or apple pie filling (Wilderness or Thank-You brand)
- 1 box yellow cake mix
- 1 stick margarine, melted
## Instructions
1. Spread pie filling in the bottom of a 9 x 13 pan.
2. Sprinkle dry yellow cake mix over the filling.
3. Melt margarine and drizzle over the top.
4. Bake at 350° for 45 minutes. -
Jewish Coffee Cake
Jewish Coffee Cake
1 yellow cake mix
1 pkg. Instant Pudding (Vanilla)
4 eggs
1/2 c. oil
2 t. vanilla
1 C (8oz) sour cream
Topping / Filling Mix together
1/3 c sugar 1 t. cinnamon
1 t. Cocoa 1/2 c. chopped nuts
(I prefer to double this for more filling
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Combine all cake ingredients & beat until
very thick & smooth. Pour 1/2 batter in a
greased tube pan or 10" Springform pan. Sprinkle
with a little more than 1/2 of filling. Pour on
rest of batter and sprinkle with rest of topping.
Bake at 350°
50 - 55 min tube pan
60 - 65 min Springform pan
Use toothpick to test for doneness
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# Jewish Coffee Cake
## Ingredients
- 1 yellow cake mix
- 1 pkg instant pudding (vanilla)
- 4 eggs
- 1/2 cup oil
- 2 tsp vanilla
- 1 cup (8 oz) sour cream
## Topping / Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 cup chopped nuts
(I prefer to double this for more filling)
## Instructions
1. Mix together all topping/filling ingredients and set aside.
2. Combine all cake ingredients and beat until very thick and smooth.
3. Pour 1/2 of the batter into a greased tube pan or 10" springform pan.
4. Sprinkle with a little more than 1/2 of the filling.
5. Pour on the rest of the batter and sprinkle with the rest of the topping.
6. Bake at 350°F — 50–55 minutes for a tube pan, 60–65 minutes for a springform pan.
7. Use a toothpick to test for doneness. -
Sugar Cream Cake
Sugar Cream Cake
1 Box yellow CAKe mix
1 stick margarine (melted)
2 eggs
Beat Above ingredients
in large bowl until
mixed well. Press lightly
into ungreased 9 x 13
pan. (over)
From the kitchen of:
Carol Ross
Serves: ___________
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2 large eggs
1 box powdered sugar
2 tsp. Vanilla
2 Pkgs (8 oz. each) Cream Cheese
Softened.
Mix Above ingredients until
Smooth + fluffy.
Spread on top of 1st
mixture.
Bake at 350° app 1 hour.
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# Sugar Cream Cake
## Ingredients
- 1 box yellow cake mix
- 1 stick margarine, melted
- 2 eggs
## Filling
- 2 large eggs
- 1 box powdered sugar
- 2 tsp vanilla
- 2 pkgs (8 oz each) cream cheese, softened
## Instructions
1. Beat cake mix, melted margarine, and 2 eggs in a large bowl until mixed well.
2. Press lightly into an ungreased 9x13 pan.
3. Mix together the 2 large eggs, powdered sugar, vanilla, and softened cream cheese until smooth and fluffy.
4. Spread filling on top of first mixture.
5. Bake at 350° approximately 1 hour.