Hawaiian Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Yellow cake mix
1 Large package of Vanilla Instant Pudding with Cold Milk
1 Container of Cool Whip (Large) Place in Refrigerator day before making cake
1 Can of crushed pineapple (well drained) – 14 oz.
2 cups of Shredded Coconut
2 cups chopped pecans
1 Jar of Maraschino Cherries (halved or chopped)
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Directions: |
Directions:MAKE THIS CAKE THE DAY BEFORE YOU WISH TO SERVE IT
Oven @ 350 º
Make cake mix as recommended on box including greasing of pan
Cook cake in small cookie sheet (18" x 13") for 15 – 18 mins
Check cake by inserting knife in center - should come out clean - Then cake is done!
Let cake cool overnight or for at least 4 hours.
Make Instant pudding as directed with cold milk. After pudding is soft set, fold in cool whip. Amount depends on your preference. Spread on cooled cake.
Refrigerate for a couple of hours.
Just before serving, sprinkle on top in this order: pineapple, coconut, nuts, and cherries.
Refrigerate any leftovers. – Enjoy! |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Preparation
Time: |
Preparation
Time:2 hours (over two days) |
Personal
Notes: |
Personal
Notes: My family loves this cake - We serve it in 3 x3 slices.
It's best to serve inside on hot days - as the whipped cream topping tends to melt otherwise
I have competed in Neighborhood baking contests and won prizes for it.
Once for a little girl's birthday, I used food coloring on the coconut so she could have a rainbow cake.
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