Select Page
Hawaiian Passion Fruit Bars

Hawaiian Passion Fruit Bars

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Hawaiian Passion Fruit Bars

Raise your hands if you like lemon bars.

Me too!

But some people find them a bit too tart for their dessert tastes.  Welcome to the solution.  Passion Fruit Bars are still a tangy treat – but the sweet kick from the passion fruit juice off-sets the tang wonderfully and it all goes perfectly with the buttery shortbread crust!

In case you’ve never seen one, this is a passion fruit.  (They’re also called Lilikoi (pron. lily-koi).  I’ve always thought that was a pretty word.)

 

You can remove the pulp and seeds and make a WONDERFUL tasting puree.

….or you can buy it here if you don’t happen to have any growing in your backyard.

….or you can buy it here if you don’t happen to have any growing in your backyard.

The base is a super-crispy buttery crust that I also used for my Pineapple Cheesecake Bars.  It comes together in a snap and doesn’t require any chilling. It’s sturdy, sets easily, cuts cleanly and makes the perfect filling-to-crust ratio.

Pin for Later

Or Make Now

Family Size

 

Passion Fruit Bars
Print
Passion Fruit Bars - Family Size Version
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 

Cut in 3 rows by 6 rows to serve 18.  

An AlohaDreams.com recipe

Course: Dessert
Servings: 18 servings
Author: Betsy Edwards
Ingredients
For the Shortbread Base:
  • 1 cup all-purpose flour (4.25 ounces or 120 grams) spoon into measuring cup
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick, melted and slightly cooled)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Filling:
  • 8 large eggs
  • 2 1/3 cups granulated sugar
  • 1 1/2 cups passion fruit puree
  • 1/2 cup all-purpose flour
Instructions
For the Shortbread Base:
  1. Preheat oven to 300 degrees. Line the bottom and sides of a 9 x 13 baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

  2. In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.

  3. Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.

For the Filling:
  1. In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
  2. When the crust is done baking, slide the rack half-way out of the oven. Pour the filling over the hot crust and return it to the oven. Reduce temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when the pan is tapped.
  3. Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
MAKE AHEAD NOTE: Can be stored in an airtight container in the refrigerator for up to 1 week.
  1. When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 3 rows by 6 rows for 18 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.

 

Large Group

Passion Fruit Bars
Print
Passion Fruit Bars
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

Cut into 4 rows by 6 rows to make 24 bars.

An AlohaDreams.com recipe

Course: Dessert
Servings: 24 servings
Author: Betsy Edwards
Ingredients
For the Shortbread base
  • 3 cups all-purpose bleached flour (12.75 ounces or 360 gram) Spoon into measuring cup to measure
  • 3/4 cup granulated sugar
  • 1 1/2 cup unsalted butter (2 1/2 sticks, melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Filling:
  • 16 large eggs
  • 4 2/3 cups granulated sugar
  • 3 cups passion fruit puree (24 fl. ounces)
  • 1 cup all-purpose flour
Special Equipment
  • 1 (13 x 18) half sheet baking pan
Instructions
For the Shortbread Base:
  1. Preheat oven to 300 degrees. Line the bottom and sides of 13 x 18 inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

  2. In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.
  3. Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.
  4. In a medium bowl, whisk together the melted butter, sugar, vanilla, and salt. Once combined, add the flour and stir with a spatula until completely combined and no streaks of flour remain. Scrape the dough into the pan and press it into an even layer.
  5. Bake the crust on a middle rack for 25-30 minutes at 350 F, until golden brown on top. Meanwhile, prepare the filling so it’s ready to go as soon as the crust is done.
For the Filling:
  1. In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
  2. When the crust is done baking, slide the rack half-way out of the oven. Pour the filling over the hot crust and return it to the oven. Reduce temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when the pan is tapped.
  3. Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
MAKE AHEAD NOTE: Can be stored in an airtight container in the refrigerator for up to 1 week.
  1. When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 4 rows by 6 rows for 24 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Beach Baby Pudding Cups

Beach Baby Pudding Cups

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Beach Baby Pudding Cups

Aren’t these darling?

These Beach Baby Coconut Pudding Cups are everything great about the islands: creamy coconut pudding, sweet juicy pineapple and the “sand” is crushed Golden Oreo’s.  I’ve made them multiple times for kids and the kids LOVE ‘EM (not to mention the adults).  You will too since they are so easy to make.  They are one of the 6 different desserts we’re having at our luau this weekend, including Hawaiian Pineapple Cheesecake Bars and Maui Flip Flops !!

How fun is that??

If you’ve seen recipes calling for an Oreo cookie crust you may have been like me and wondered if the recipe called for the whole cookie or just the 2 outside cookie “shells” without the creamy filling.  And the answer is…..the whole cookie!  Simply put the entire cookie in the food processor.  Pulse it until it’s the consistency of sand.

These taste best if made the same day. But you can make them the night before if you’re stretched for time.

Go for it even if you’re not having a luau. The kids EVERYONE will love them!

Pin for Later

Or Make Now

Family Size

 

Beach Baby Pudding Cups
Print
Beach Baby Pudding Cups - Family Size
Prep Time
30 mins
 

Makes approximately 12 servings.

An AlohaDreams.com recipe.

Course: Dessert
Servings: 10 servings
Ingredients
  • 1/2 (4 ounces) package cream cheese bar , softened
  • 1 tablespoon butter , softened
  • 1/4 cup powdered sugar
  • 4 ounces Cool Whip topping
  • 1 (3 ounce) box JELL-O coconut cream pudding mix (vanilla works too)
  • 1/4 cup milk
  • 1 cup crushed pineapple in juice , drained very well.
  • 1/2 (1 pound 3.1 ounce) package Golden Oreos
Special Equipment
  • 12 paper drink umbrellas
  • 12 (9 ounce) plastic tumblers
Instructions
  1. Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter).

  2. Put complete Oreo cookie (both cookie and fillinin the food processor and blend using pluses until they are the texture of sand. Set aside.
  3. In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.
  4. Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).
MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.
  1. To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a layer of the crushed pineapple. Add another layer of several more tablespoons of Oreo Crumbs. Add a second half-inch layer of the pudding mixture followed with a second layer of the crushed pineapple. Top off with a layer of Oreo crumbs and a drink umbrella.
  2. Refrigerate until ready to serve. Best made the same day but can be made the day before.

 

Large Group

 

Beach Baby Pudding Cups
Print
Beach Baby Pudding Cups - Large Group
Prep Time
1 hrs
Total Time
1 hrs
 

A real kid pleaser for your next party or family dinner.  

An AlohaDreams.com recipe.

Course: Dessert
Servings: 20 servings
Author: Betsy Edwards
Ingredients
  • 2 (8 ounce) cream cheese bars , softened
  • ¼ cup butter , softened
  • ½ cup powdered sugar
  • 2 containers - 1 (8 ounce) container, 1 (12 ounce) Cool Whip topping
  • 1 (3 ounce) box JELL-O coconut cream pudding mix (vanilla works too)
  • 1/4 cup milk
  • 1 (20 ounce) can crushed pineapple in juice , drained very well.
  • 1 (1 pound 3.1 ounce) package Golden Oreos
Special Equipment
  • 28 paper drink umbrellas
  • 28 (9 ounce) plastic tumblers
Instructions
  1. Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter.)

  2. Put complete Oreo cookie (both cookie and filling) in the food processor and blend using pluses until they are the texture of sand. Set aside.

  3. In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.

  4. Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).

  5. MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.

  6. To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a layer of the crushed pineapple. Add another layer of several more tablespoons of Oreo Crumbs. Add a second half-inch layer of the pudding mixture followed with a second layer of the crushed pineapple. Top off with a layer of Oreo crumbs and a drink umbrella.
  7. Refrigerate until ready to serve.  Best made the same day, but can be made the night before.

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Hawaiian Pineapple Cheesecake Bars

Hawaiian Pineapple Cheesecake Bars

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Luscious Hawaiian Pineapple Cheesecake Bars

Have you ever been to The Polynesian Cultural Center?  If not, you really owe it to yourself to visit it if you’re on Oahu.  You’ll enjoy exploring the rich heritage of 6 Pacific Islands. Wander through 42 acres of tropical splendor and enjoy the adventure of traditional hands-on activities.

You can learn to cook the Samoan way, using sticks, stones, leaves, husks, coconut milk, taro, fish, and plenty of patience. Or dine like alii (a hereditary line of rulers) at an authentic Polynesian luau and top it off with the most spectacular evening show in the islands.

One of the best desserts at the luau is a delicious pineapple dessert bar.  But you don’t have to plan a luau to enjoy these.  I really think you’ll like them.  Even people who don’t like pineapple or coconut take a bite and say “WOW!”    Treat yourself to a mini trip to Hawaii with these!

You’ll love how amazing these bars will turn out.  They start with my favorite shortbread cookie as a base.  On that is spread a wonderful creamy cheesecake with a hint of pineapple, sweet white chocolate chips and crunchy toasted macadamia nuts.  Sprinkle on some toasted coconut and you’ll find out why everyone loves these!  They’re the next best thing to a trip to the Polynesian Cultural Center!

These wonderful bars use my favorite shortbread recipe as a base.  It’s buttery, crunchy and firm enough to hold together even when cut into small bar-size pieces.  The dough comes together very easily and then you simply press it into the baking pan.  Since you won’t be seeing it under all that delightful pineapple cheesecake filling, it doesn’t have to be very neat, simply even.

If you’ve never baked shortbread before the main thing is making sure you don’t over cook it.  You want to remove it from the oven when it’s a very light golden brown.  No darker than this.

Cut into 4 rows by 6 rows to create 24 squares.  This is a reasonable size for a single serving.  Like this.

To serve a larger group cut each of the 24 squares in half long-wise.  This size is ok if you’re serving several dessert choices, with enough of each choice for every guest.

Pin for Later

Or Make Now

Family Size

 

Hawaiian Pineapple Cheesecake Bars
Print
Luscious Hawaiian Cheesecake Bars – Family Size
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 

An AlohaDreams.com recipe.

Course: Dessert
Servings: 8 servings
Author: Betsy Edwards
Ingredients
For the shortbread base
  • 1 cup all-purpose bleached flour (4.25 ounces or 120 grams), spoon into measuring cup to measure
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick, melted)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
For the filling
  • 8 ounces cream cheese room temperature
  • 1 large egg
  • 1 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 cup crushed pineapple un-drained
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup white chocolate chip
  • 1/2 cup chopped macadamia nuts , divided
For the garnish
  • 1/2 cup sweetened flake coconut , toasted
Special Equipment
  • 1 8 x 8 baking dish
Instructions
For the garnish
  1. Move oven shelf to top position and turn on broiler. Spread 1/2 cup sweetened flake coconut and 1/4 cup rough chopped macadamia nuts on a cookie sheet. Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown. (IF YOU LEAVE IT CAN EASILY BURN) Remove from oven and set aside.

For the shortbread base
  1. Preheat oven to 300 degrees. Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

  2. In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.
  3. Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.
For the filling
  1. In a large bowl, with a mixer or by hand, mix eggs and 1 cup powdered sugar until completely combined. Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly. Gently fold-in 1/2 cup white chocolate chips and 1/4 cup chopped macadamia nuts.

  2. Spread filling evenly over the shortbread base. Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/4 cup reserved chopped, toasted macadamia nuts and 1/2 cup toasted coconut.

MAKE AHEAD NOTE: Let cool, cover lightly and refrigerated at least 12 and up to 24 hours.
  1. When ready to serve cut into bars.

 

Large Group

 

Hawaiian Pineapple Cheesecake Bars
Print
Luscious Hawaiian Cheesecake Bars – Large Group
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 

An AlohaDreams.com recipe.

Course: Dessert
Servings: 24 bars
Author: Betsy Edwards
Ingredients
For the shortbread base
  • 3 cups all-purpose bleached flour (12.75 ounces or 360 grams) , spoon into measuring cup to measure
  • 3/4 cup granulated sugar
  • 1 1/2 cup unsalted butter (2 1/2 sticks, melted)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
For the filling
  • 16 ounces cream cheese room temperature
  • 2 large eggs
  • 2 cups powdered sugar
  • 1/2 cup granulated sugar
  • 2 cups crushed pineapple un-drained (one 20 ounce can)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup white chocolate chips divided
  • 1 cup chopped macadamia nuts divided
For the garnish
  • 1 cup sweetened flake coconut , toasted
Special Equipment
  • 1 (13 inch x 18 inch) half sheet baking sheet
Instructions
For the garnish
  1. Move oven shelf to top position and turn on broiler.  Spread 1 cup sweetened flake coconut and 1/2 cup rough chopped macadamia nuts on a cookie sheet.  Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown.   (IF YOU LEAVE IT CAN EASILY BURN)  Remove from oven and set aside.

For the shortbread base
  1. Preheat oven to 300 degrees.  Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

    In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. 

    Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

For the filling
  1. In a large bowl, with a mixer or by hand, mix eggs and 2 cups powdered sugar until completely combined.  Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly.  Gently fold-in 1 cup white chocolate chips and 1/2 cup chopped macadamia nuts, reserving 1/2 cup of  white chocolate chips and 1 cup chopped macadamia nuts.  

    Spread filling evenly over the shortbread base.  Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/2 cup reserved chopped, toasted macadamia nuts and 1 cup toasted coconut.

MAKE AHEAD NOTE: Let cool, cover lightly and refrigerated at least 12 and up to 24 hours.
  1. When ready to serve cut into bars, 4 rows by 6 rows for a total of 24 bars.

 

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Hawaiian Wedding Cake

Hawaiian Wedding Cake

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Hawaiian Wedding Cake

Looking for a quick and easy treat?  This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate. It’s a perfect luau recipe.  Using a simple cake mix, the three layers on top – crushed pineapple, a creamy pudding, whipped topping with toasted coconut – transport you on a tropical vacation.

You’ll want to make sure your cream cheese is softened before making this cake otherwise you’ll have un-blended pockets of cream cheese in your pudding mixture.  If you’re like me and forget to set the cream cheese out to soften there’s an easy solution.  Just cut the cream cheese in cubes, place it in a microwavable bowl and microwave for about 15 – 20 seconds.  Stir well.  If it is still not completely softened, continue for additional 10 second increments. Don’t allow the cream cheese to become hot.  You just want it soft enough to mix easily.

You’ll also want to use whole milk to mix with the pudding.   The whole milk does a better job thickening the pudding then skim or 2% milk.

Family Size

 

4 from 1 vote
Print
Hawaiian Wedding Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This is an easy, tasty cake which comes together quickly.  Ignore the directions on the cake mix box and use just the ingredients in the recipe.  Cut in 3 rows x 6 rows to serve 18.

Course: Dessert
Servings: 18 servings
Author: Betsy Edwards
Ingredients
  • 1 package yellow cake mix (approx. 15 - 18 ounce size)
  • 1 1/4 cups buttermilk
  • 4 egg whites
  • 1 egg
  • 1 (8 ounce) package cream cheese cubed (bring to room temperature)
  • 1 cup milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cans (one 20 ounce, one 8 ounce) crushed pineapple , drained
  • 1 (8 ounce) carton frozen whipped topping thawed
  • 1/2 cup sweetened shredded coconut toasted
Instructions
  1. Set out cream cheese and whipped topping to come to soften to make them easy to spread.  Spread coconut on a baking sheet and put under broiler until golden brown.  DO NOT WALK AWAY.  Set aside.

  2. Pre-heat oven to 350 degrees Spray a 13-in. x 9-in. baking pan with cooking spray. Set aside.
  3. In a large bowl, combine the cake mix, buttermilk, egg whites and egg. (That's all you're adding. Do not add ingredients on the cake box.) Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  4. Transfer to the prepared 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. When cake is done, remove from oven and cool on a wire rack.
  5. While cake is baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in milk then add pudding and continue mixing until well blended.
  6. Drain pineapple and spread over cake.  Spread pudding mixture over the pineapple.   Top with whipped topping.  Sprinkle toasted coconut over cake.

MAKE AHEAD NOTE: Can be made to this point 6 - 8 hours before serving.
  1. Store in the refrigerator.   Cut in 3 rows x 6 rows to serve 18.

 

Large Group

 

4 from 1 vote
Hawaiian Wedding Cake
Print
Hawaiian Wedding Cake - Large Group Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This is a quick and easy crowd pleaser.  Do not use ingredients on the cake mix box. This is a double recipe, using two (9 x 13 inch) baking pans.   Cut each pan in 3 rows x 6 rows to serve 18 per pan, or a total of 36.

Course: Dessert
Servings: 36 servings
Author: Betsy Edwards
Ingredients
  • 2 packages yellow cake mix approx. 15 - 18 size
  • 2 1/2 cups buttermilk
  • 8 egg whites
  • 2 eggs
  • 2 (8 ounce) packages cream cheese , cubed (bring to room temperature
  • 2 cups milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 cans (two 20 ounces, two 8 ounces) crushed pineapple , drained
  • 2 (8 ounce cartons) frozen whipped topping thawed
  • 1 cup sweetened shredded coconut , toasted
Instructions
  1. Set out cream cheese and whipped topping to come to soften to make them easy to spread. Spread coconut on a baking sheet and put under broiler until golden brown. DO NOT WALK AWAY.  Set aside.

  2. Pre-heat oven to 350 degrees. Spray two 13-in. x 9-in. baking pans with cooking spray. Set aside.
  3. In a large bowl, combine the cake mix, buttermilk, egg whites and egg. (That's all you're adding. Do not add ingredients on the cake box.) Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  4. Divide batter between the two prepared 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. When cakes are done, remove from oven and cool on a wire rack.
  5. While cakes are baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in milk then add pudding and continue mixing until well blended.
  6. Drain pineapple and spread, dividing between the two cakes. Spread pudding mixture over the pineapple. Top with whipped topping. Sprinkle toasted coconut over cakes.
MAKE AHEAD NOTE: Can be made to this point 6 - 8 hours before serving.
  1. Store in the refrigerator.

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Fruit Kabobs in a Pineapple

Fruit Kabobs in a Pineapple

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Fruit K-a-b-o-b-s in a Pineapple

Are you ready for some FUN?

Queue some mellow Hawaiian tunes and pass the Kahlua pork!

These fruit kabobs in a pineapple are a great option anytime you want to serve fruit in a fresh, fun new way.   One of the more popular dishes at our last luau, your guests will love it.   Use a wide variety of fruit, in a festive range of colors including:

Cantaloupe

Pineapple

Watermelon

Strawberries

Kiwl or Honey Dew Melon

Mandarin Oranges

And it couldn’t be easier.  Start by cutting off the tops of your strawberries, like this.

Next, cut your fruit into 1 inch bite-size pieces and place in bowls.  Then slice off the bottom of a pineapple so it will stand upright solidly, like this.

Finally, simply thread your fruit onto the skewers and insert into the pineapple at an angle all around the pineapple in 4 rows.   I made this pineapple with 12 skewers for an Eclipse party we recently held.

It tastes every bit as great as it looks.

Pin for Later

Or Make Now

 

Fruit Kabobs in a Pineapple
Print
Fruit Kabobs in a Pineapple
Prep Time
20 mins
Total Time
20 mins
 

An AlohaDreams.com recipe.

Course: Side Dish
Servings: 24 servings
Author: Betsy Edwards
Ingredients
  • 1 pineapple
  • 24 wooden skewers
  • 24 pieces watermelon
  • 48 strawberries (Note: Get 3 pounds. Each pound of strawberries = about 18 strawberries)
  • 24 pieces cantaloupe (1 cantaloupe)
  • 24 pieces mandarin oranges (1 can or small jar)
  • 24 pieces pineapple (1 whole pineapple will yield about 6 slices with 6 pieces per slice to total 36 pieces)
  • 24 slices kiwi fruit or 24 pieces honeydew melon (About 6 slices per kiwi, so get 4 kiwi)
Instructions
  1. Cut the bottom off the pineapple so it sits flat on a plate.
  2. Cut the fruit into 1-inch, or bite-size, chunks.  Trim the leaves off the strawberries, but do not core them.

  3. If using wooden or bamboo skewers, make sure all the splinters are off of them by rolling two together in your hands, or rub them over each other, as if you are sharpening a knife.
  4. Skewer the fruit on the skewers, alternating fruit types and colors on each stick.

  5. Make sure to insert the skewers into the pineapple angled up, so the fruit don't slip off the end.

MAKE AHEAD NOTE:
  1. Pineapple Kabobs can be made earlier in the day for serving the same day.  For best results, I would not make them the day prior

 

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Huli Huli Chicken

Huli Huli Chicken

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever.

We fixed this for our luau last year.  I figured out of the 140 guests there had to be some folks who didn’t like roast pig.  I couldn’t imagine who, but I knew there had to be someone.  So we made 70 pieces of Huli Huli chicken to supplement the roast pig.  Turns out no one doesn’t like roast pig.  But NO ONE wanted to skip the chicken either.

I.  Ran. Out.

I NEVER run out of food.  Never.

Well, I ran out of Huli Huli chicken.  In the midst of all this luau goodness, EVERYONE WANTED THE HULI HULI CHICKEN.

Did I mention this is a great recipe.  You have to try this one before the summer’s over.  Find any excuse, but make this chicken.  You’ll love it.

Huli-Huli Chicken is a quintessential Hawaiian dish.  It was created in 1955 by Ernest Morgado of Pacific Poultry.  Ernest barbecued his version of teriyaki chicken for a farmers gathering.

The chicken was such a hit, its popularity spread and it eventually became a favorite food for Hawaiian fundraisers.  It’s still often used by schools, softball teams and hula halau (hula groups) to raise money.  Huli Huli chicken is typically cooked between two grills or on a large rotisserie.  The grills are flipped over repeatedly to allow the chicken to cook evenly on all sides. And since huli is the Hawaiian word for turn, it became known as Huli-Huli Chicken.

If you’re ever on the Big Island, you owe it to yourself to check out GJ’s roadside Huli Huli chicken stand.  I promise you the smell alone will pull you over.  You can read all about GJ’s Huli Huli chicken here.  It’s amazingly good.

There are several secrets to great Huli-Huli chicken.  First of all you need to marinate your chicken for at least an hour and preferable longer, but don’t exceed 8 hours or it will be too salty.  Secondly, use thighs – they are much less likely to dry out than breasts and they are more flavorful.  Third, apply the glaze right before you remove the chicken from the grill.  There is a lot of sugar in the glaze and if you apply it any sooner, the chicken can easily burn.

To make cooking your chicken, steaks or any meat on your grill or oven a worry-free event, consider using one of these cool tools:

It will only take you seconds to get this sleek Bluetooth thermometer up and running.  It reports accurate readings on your smart phone up to 100 - 150 feet from its base.   From the moment your meat is placed in the oven (or grill) to the second it reaches the perfect temperature, the iGrill has your back.  Insert the temperature probe(s) into your meat and track the doneness of your food from your smart phone on the Weber iGrill app, without having to lift the lid.   It comes with 2 probes and you can order 2 more, for a total of 4!  And you can use it for everything including chicken, steak, burgers, pork roasts.  You'll love it for baking chicken because you'll know exactly when the chicken is done so it doesn’t get dried out.  It's the reason my dishes come out at just the right degree of done-ness time after time!

Fourth, don’t forget to huli the chicken.  And if you have an mesquite chips, now’s the time to bring them to the party.  In Hawaii they use kiawe (pron. key-AH-vey) wood, a tree from the mesquite family.  These are kiawe trees.  Don’t sweat it if you don’t have mesquite chips, it will be WONDERFUL even still.

Finally, feel free to invite us over.

Pin for Later

Or Make Now

Family Size

 

Huli Huli Chicken
Print
Huli Huli Chicken - Family Size Recipe
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hrs 20 mins
 

Like all my chicken grilling recipes, this recipe calls for basting right before you remove the chicken from the grill. That's especially important in this case because the sugar in the glaze will burn easily if you apply it any sooner than that. Adapted from Cooks Country (a WONDERFUL magazine).

Course: Main Course
Servings: 6 people
Author: Betsy Edwards
Ingredients
For the Chicken Brine
  • 2 quarts water
  • 2 cups soy sauce
  • 2 tablespoons vegetable oil
  • 8 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 8 - 10 chicken thighs
For the Chicken Glaze
  • 3 (6 ounce) cans pineapple juice
  • 1/4 cup light brown sugar , packed
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 6 cloves garlic minced
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoon chili-garlic sauce
Instructions
To Brine the Chicken
  1. In a large bowl, combine water and soy sauce. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.

To Make the Glaze
  1. In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 1 cup of glaze.
To Grill the Chicken
  1. For a kettle grill: open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, about 5 minutes. For gas grill: heat all burners to medium-low. Scrape and oil cooking grate.

  2. Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, about 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp. The meat should register 170 to 175 degrees, about 20 to 25 minutes longer.  Apply glaze several minutes before removing chicken from grill.

MAKE AHEAD NOTE:
  1. You can make the chicken to this point up to 2 hours before serving. Transfer to a large disposable aluminum serving tray, cover with foil and hold in a 200 degree (warm) oven.

 

 

Large Group

 

Huli Huli Chicken
Print
Large Group Huli Huli Chicken
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hrs 20 mins
 

Like all my chicken grilling recipes, this recipe calls for basting at the end of grilling. That's especially important in this case because the sugar in the glaze will burn easily if you apply it any sooner.  Also, don't increase the chili-garlic sauce amount.  It is very potent.

Course: Main Course
Servings: 25 people
Author: Betsy Edwards
Ingredients
For the Chicken Brine
  • 4 quarts water
  • 4 cups soy sauce
  • 4 tablespoons vegetable oil
  • 1/2 cup minced garlic (from a jar)
  • 2 tablespoon grated fresh ginger (from a jar)
  • 25 chicken thighs
For the Chicken Glaze
  • 1 (46 ounce can) + 1 (6 ounce can) pineapple juice
  • 3/4 cup light brown sugar , packed
  • 3/4 cup soy sauce
  • 3/4 cup ketchup
  • 3/4 cup rice vinegar
  • 1/3 cup minced garlic (from a jar)
  • 4 tablespoons grated fresh ginger
  • 1/2 teaspoon chili-garlic sauce
Instructions
To Brine the Chicken
  1. In a large bowl, combine water and soy sauce in large bowl. Set aside.  In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours.  Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.

To Make the Glaze
  1. In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 3 cups of glaze.

To Grill the Chicken
  1. For a kettle grill: open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, about 5 minutes. For a gas grill: heat all burners to medium-low. Scrape and oil cooking grate.
  2. Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, about 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and meat registers 170 to 175 degrees, 20 to 25 minutes longer.  Apply glaze several minutes before removing chicken from grill.

MAKE AHEAD NOTE:
  1. You can make the chicken to this point up to 2 hours before serving.  Transfer to a large disposable aluminum serving tray, cover with foil and hold in a 200 degree (warm) oven.

Recipe Notes

NOTE: Do not exceed approximately 36 - 40 thighs on a standard size gas grill.  Many more than that and they will render so much fat that you can easily have a grill fire.  Not good.

 

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Page 1 of 212

Enjoy this blog? Please spread the word :)

Tropical Salad

Never miss a single Fabulous Recipe!

Sign UP today and ENJOY free Recipes & Party Ideas in your inbox.

(No spam - I promise!)

You have Successfully Subscribed!