Hawaiian Wedding Cake II Recipe

Ingredients
<br>- 1 (18.25 ounce) package yellow cake mix
<br>- 2 (20 ounce) cans crushed pineapple, drained
<br>- 1 (3.4 ounce) package instant vanilla pudding mix
<br>- 1 (8 ounce) package cream cheese
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br>- ½ cup flaked coconut
<br>- ½ cup chopped walnuts
<br>- ½ (10 ounce) jar maraschino cherries
<br><p></p>Directions
<br>step 1: Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
<br>step 2: Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
<br>step 3: Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.
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Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2 (20 ounce) cans crushed pineapple, drained
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- ½ cup flaked coconut
- ½ cup chopped walnuts
- ½ (10 ounce) jar maraschino cherries

Directions
step 1: Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
step 2: Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
step 3: Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

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