Fall Hawaiian Recipes are Here!

hawaiian fall recipes hawaiian recipes macadamia nut recipes pumpkin haupia squares pumpkin mochi squares taste of aloha

Fall is here and with it we are celebrating with yummy Hawaiian Fall Dessert Recipes!


These recipes have a little of Hawai'i in all of them and we are so happy to share our love for a good Hawaiian dessert! We particularly like to celebrate these desserts with are Fall inspired Hawaiian Coffees from Hawaii's Finest Specialties choose from: Caramel Macadamia Nut Crunch, Hawaiian Hazelnut & Hawaiian Pumpkin Pie.  

Our first Hawaiian Fall dessert is a Haupia Pumpkin Square and one of our absolute favorites! Combining delectable Hawaiian Macadamia Nuts, Haupia (a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi) with layers of pumpkin, makes this dessert a true celebration of a Fall Hawaiian Dessert!


1 (29oz.) Can Pure Pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1 cup chopped macadamia nuts
2 block of butter (melted)
1 (4oz) Haupia pudding mix


Preheat oven to 350 degrees
Use a 9x13 baking pan and line with wax paper, up to sides
In a large mixing bowl, mix together pumpkin, milk, sugar, eggs, cinnamon, and salt. Pour carefully into baking pan.
Evenly sprinkle cake mix and macadamia nuts over pumpkin mixture.
Spoon melted butter on top of mixture.
Bake for 50-60 minutes, let cool.
Once cool, invert and refrigerate.
Prepare haupia as directed on package
Place pudding mix into 9x13 pan, cool & refrigerate until slightly firm.
Carefully add haupia to pumpkin mixture

Makes 24 servings
Total Time: 1 hour, 30 minutes


Our second Hawaiian Fall dessert is a take on Mochi but with Pumpkin. Mochi is a Japanese dessert cake made with a sweet rice flour. A favorite in Hawaii, we especially love it because it is super easy to make and mildly sweet!  


Dry Ingredients:
1 pound and 1/4 cup mochiko flour
2 cups granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
Wet Ingredients:
4 eggs
1 can (29 ounces) pumpkin (not pumpkin pie filling)
1 can (14 ounces) sweetened condensed milk
2 blocks (1 cup) butter, melted


Preheat oven to 350 degrees
Grease 9x13 inch baking pan with non stick cooking spray. Combine dry ingredients in a large mixing bowl and set aside.
In another bowl beat eggs together and add the rest of the wet ingredients. Combine wet ingredients together and mix well. Pour into pan and bake for 1 hour. Cool for 2-3 hours and cut into 24 squares with plastic knife to prevent sticking.

Makes 24 servings
Total Time: 1 hour, 55 minutes 











Older Post Newer Post

  • Vera on

    This may be a stupid question but how do I carefully place the haupia on top of the pumpkin mixture?

  • Helen on

    I’m going to make there deserts thank you foe sharkng

  • CIndy on

    These recipes look yummy

Leave a comment

Please note, comments must be approved before they are published