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  1. #1
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    Default Hawaiian Wedding Cake

    Hawaiian Wedding Cake

    1 box yellow cake mix, see note
    1 (5.9-ounce) box instant vanilla pudding
    8 ounces cream cheese, softened
    21/2 cups milk
    1 (20-ounce) can crushed pineapple, drained (we put the pineapple in a colander for about 20 minutes)
    About 3/4 cup flaked coconut
    8 ounces whipped topping
    About 1/2 to 3/4 cup chopped nuts
    About 1 cup Maraschino cherries, sliced

    Prepare cake mix according to package directions. Pour batter into a 10-by-15-inch (jelly roll) lightly greased pan. Bake for 20 to 25 minutes or until tested done.

    Allow cake to cool.

    Mix pudding with milk; beat in cream cheese, then spread on cooled cake. Sprinkle on coconut. Spoon on pineapple; spread on whipped topping. Place cherries over whipped topping -- sprinkle nuts over whipped topping.

    Note: We couldn't find a yellow cake mix with pudding that was called for in this recipe, so we substituted an ordinary yellow cake mix and was pleased with the results.

    Note: We feel that the amounts of nuts, cherries and coconut can be varied according to taste without drastically changing this recipe.


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    Hawaiian Wedding Cake

    2 cups sifted flour
    2 cups sugar
    2 teaspoons baking soda
    2 eggs, beaten
    1 cup nuts, crushed
    1 cup flaked coconut
    1 (20-ounce) can crushed pineapple, undrained


    Sift together flour, sugar and baking soda. Add remaining
    ingredients. Combine well, but do not beat. Turn batter into a greased and floured 13-by-9-inch pan. Bake at 350 degrees for 40 to 45 minutes or until tested done.

    Spread topping on warm cake.

    Topping

    8 ounces cream cheese, softened
    1/2 cup (1 stick) butter or margarine
    1 teaspoon vanilla
    1 1/2 cups powdered sugar

    Beat together all ingredients, combining well.

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