I LOVE pumpkin. I’m always looking for new ways to use pumpkin in recipes. This is a great dessert recipe that combines Thanksgiving pumpkin with such tropical delights as coconut and pineapple.
Pumpkin Aloha Cake
Author: Maryann Ridini Spencer
Recipe type: Dessert
- 2 c. all-purpose flour (unsifted), plus 4 T.
- 2 c. cubed pineapple
- 2 c. canned pumpkin
- 1 c. walnut pieces
- ½ c. raisins
- 2 T. pumpkin pie spice
- 1 T. cinnamon
- 2 ¼ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. lemon extract
- ¾ c. honey
- 3 eggs
- ¼ coconut oil (to grease the pan)
- Cake Topping
- 1 (8 ounce) package of cream cheese, softened (Weight Watcher’s or regular)
- 2 c. shredded, sweet coconut
- Preheat Oven to 350 degrees F.
- Grease 13×9/2 pan with coconut oil.
- Put flour with baking soda, cinnamon, pumpkin pie spice and salt in a large bowl.
- Add in pineapples, pumpkin, raisins, nuts, eggs, honey and lemon extract.
- Mix well.
- Turn the thick mixture into the pan.
- Bake 45-50 minutes or until it springs back. Cool before cutting into squares.
- Once cake has cooled, take each square of cake and spread the top with a generous portion of cream cheese.
- Put shredded coconut on a large plate.
- Dip cream cheese topped square in coconut.
- Repeat with all the squares.
- Serve and enjoy!
©2010 – Maryann Ridini Spencer Google+