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HAWAIIAN WEDDING CAKE Recipe

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This recipe for HAWAIIAN WEDDING CAKE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry McKenzie
Added: Saturday, May 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Yellow Cake Mix
1 20 oz. can Crushed Pineapple
1 C. Sugar
1 Lg. box Instant Vanilla Pudding
1 8 oz. pkg. Cream Cheese
1 12 oz. Cool Whip
Chopped Pecans
Flaked Coconut
Maraschino Cherries (drained and halved)

Directions:
Directions:
Mix cake according to directions on box. While cake is baking mix undrained pineapple with sugar in sauce pan and cook for 5 minutes, keep hot. When cake is done, remove from oven and poke holes all over the cake with the handle of a wooden spoon or butter knife. Drip hot pineapple all over the cake and spread out evenly. Let it cool completely!!!
Next mix instant vanilla pudding according to directions on package. Add cream cheese. Mix well with electric mixer, on low. Spread on COLD CAKE. Sprinkle with chopped pecans. Cover with cool whip. Then cover with flake coconut. Pat the top of the cake to make coconut and pecans stick to cool whip. Put a piece of maraschino cherry on each piece ( makes it pretty). Must keep refrigerated.
Note: While not necessary a deep cake pan is helpful, if traveling a distance.

Personal Notes:
Personal Notes:
Recipe was given to Terry by Martha Buttons mother. This cake gets 5 stars.

 

 

 

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