Hawaiian Wedding Cake

2 c flour
2 c sugar
2 tsp baking soda
2 eggs, lightly beaten
1 can crushed pineapple, with juice, undrained
1 c shredded coconut
1 c walnuts, coarsely chopped plus more to garnish
1/2 c butter, softened
4 oz cream cheese, softened
2 c confectioner's sugar
1 tsp vanilla

1. Heat oven to 325. Spray a 13x9 pan with non-stick spray
2. In a large bowl, mix flour, suguar, soda, eggs, pineapple with juice, coconut, and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist.
3. Spoon mixture into prepared pan and bake at 325 for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
4. In a bowl beat butter and cream cheese until smooth. Gradually beat in sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture. Garnish edges with chopped walnuts if desired.

Classic Natural Vanilla Cake

Betty Crocker

1 pkg. Vanilla Cake Mix
1 stick butter, softened
4 eggs
1 cup milk
vanilla bean or 2 tsp. real vanilla extract

Make cake as directed on package- except use 1 cup milk instead of water, 1 stick butter instead of oil, and 4 eggs. Add vanilla extract or scrap vanilla bean and mix well.
Note: Batter will be extra thick.

If using 8" rounds or bunt, fill pans only 2/3 full and make 8-10 cupcakes with remaining batter. Bake time in minutes:
13x9: 36-41
8" rounds: 36-41
9" rounds: 35-40
Bundt: 38-43
Cupcakes: 20-25 (makes 34 cupcakes)

Decadent Strawberry Shortcake

1 cup milk
1/2 cup butter
4 eggs
2 cups sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 pint strawberries, stems removed, cut into small pieces
2 tbsp. sugar
1 tsp. orange extract
Whipped Cream as garnish

Preheat oven to 350. In a saucepan bring the milk and butter to a boil.

Meanwhile beat eggs until light and very fluffy. Add the sugar and vanilla and mix in well, then gradually add the flour.

Drizzle in the hot milk, then add baking powder. Pour into an ungreased tube pan with straight walls. Bake for 1 hour.

Combine strawberries, 2 tbsp. sugar, and orange extract in a bown and set aside. Let the cake cool in the pan, and then use a blunt knife to losen. Turn over and serve with strawberries and whipped cream.

Tres Leches Cake

1 pkg. yellow, white, strawberry, or butter cake mix (I've even had tres leches chocolate cake before) I like butter cake best, because it holds its own against the tres-leches topping.
Prepared according to instructions. Set aside to cool

1 c. milk
3/4 cup sweetened condensed milk
1/2 can evaporated milk
1/2 cup coconut milk
Mix thoroughly

Poke holes in the top of cooled cake with a fork or toothpick. Pour milk mixture over cake until it has reached your desired level of moistness (some people like just a bit of gooeyness, some people like the cake drowning in milk- your call)

1-1/2 c. heavy whipping cream- whipped
3 tbsp. sugar
1/3 to 1/2 cup sour cream
1 tsp. vanilla
Gently fold sugar, vanilla, and sour cream into whipped cream.
Spread over cake.

Garnish with sliced strawberries, peaches, mango, or raspberries
Serve cold and store leftovers in freezer

*I came up with this tres-leches recipe as a twist on the traditional tres-leches that is served at EVERY birthday party in my husband's family. Luis's cousin Hector told me it was the best tres leches he'd ever had. He wasn't kidding. The sour cream in the whipped topping gives it a little bit of zip and keeps the whole thing from getting overly sweet. The coconut milk plays warmly off of the buttery cake. I never have leftovers when I serve this cake at parties.