Hawaiian Wedding Cake

[Liss]

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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