Hawaiian Wedding Cake

 

 

Makes 18 servings

• 1 (18.25 ounces) box of yellow cake mix, prepared with ingredients listed on the package

• 1 (20-ounce) can crushed pineapple, drained
• 1 (5.1 ounce) box instant pudding (vanilla, French vanilla or coconut)
• 2 1/2 cups milk
• 8 ounces cream cheese, softened
• 8 ounces frozen whipped topping (like Cool Whip), thawed
• 3/4 cup flaked coconut, raw or toasted
• 1/2 cup chopped pecans, raw or toasted
• 1 cup Maraschino cherries, rinsed, drained and sliced

1. Prepare the cake mix according to package directions. (You can substitute the pineapple juice drained from the crushed pineapple for the water, if you’d like.) Bake in a lightly greased 9-by-13-inch pan. (Use bake time given on package.)
2. Using a fork or toothpick, poke holes in the cake. Spoon pineapple evenly over the cake, and let the cake cool completely.
3. In a medium bowl, whisk together the pudding mix and milk. Set aside for 5 minutes.
4. Beat the cream cheese until smooth. Add pudding, mixing thoroughly.
5. Fold the whipped topping into the cream cheese mixture. Spread evenly over the cake, and refrigerate.
6. Sprinkle the coconut and nuts onto the cake.
7. For the best flavor, refrigerate overnight. Top with cherries just before serving.

To Toast the Coconut: Place the coconut on a rimmed baking sheet, and bake at 350 degrees F until golden, about 7 minutes. Stir at least once.

To Toast the Nuts: Place the nuts on a baking sheet, and bake at 350 degree F for 4 minutes.