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Hawaiian Wedding Cake Recipe

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Hawaiian Wedding Cake image


This recipe for Hawaiian Wedding Cake, by , is from Angela & Bryan's Engagement Party, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Powell


1 box yellow cake mix
4 eggs
3/4 C canola oil
1 (15 oz ) can mandarin oranges and juice
1 (16 oz) container thawed whipped topping
1 (3-4 oz) package instant vanilla pudding (dry mix)
1 (15 oz) can crushed pineapple and juice
1 pkg sweetned shredded coconut

Preheat oven to 325 F. Spray a 9 x 13 inch cake pan with a nonstick spray. In a large bowl whick the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the namdarin oranges and juice. Pour the batter into the cake pan and bake 25 to 35 minutes. Cool completely at least for 30 minutes. When the cake is cool blend whipped topping and dry vanilla ppudding mix in a large bowl (do not prepare the pudding mix into a pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick even layer on the cake. Top with shredded coconut. Cover and refrigerate at least 30 minutes before serving. Refrigerate any leftovers.

Alternate frosting. Fold in 8 0z of room temperature cream cheese with 2 T of sugar into the whipped topping. Follow the rest of the frosting directions.




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