Hawaiian Wedding Cake II

A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 390 Calories

Ingredients

• ½ cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• ½ cup flaked coconut
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 (20 ounce) cans crushed pineapple, drained
• ½ (10 ounce) jar maraschino cherries

Recipe Instructions

Step 1

Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.

Step 2

Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.

Step 3

Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.