Hawaiian wedding cake is a refreshing summer dessert that's sure to please! Make a yellow cake, top it with juicy pineapple and a fluffy whipped topping, then sprinkle coconut, chopped nuts, and maraschino cherries on top!
Ingredients
- 1 package yellow cake mix , 15.25 ounce
- 2 cans crushed pineapple , 20-ounce
- 1 package instant vanilla pudding mix , 3.4 ounce
- 1 package cream cheese , 8-ounce
- 1 container frozen whipped topping , 8-ounce
- 0.5 cups flaked coconut
- 0.5 cups chopped walnuts
- 0.5 jars maraschino cherries , 10-ounce
Instructions
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1
Gather the ingredients.
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2
Prepare and bake cake mix according to package directions in a 10x15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
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3
Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.
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4
Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.
Nutrition Facts
Per serving
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