Hawaiian Cake
Ingredients
- 1 18 1/2 oz. box layer cake mix
- 1 5 1/2 oz. pkg. instant vanilla pudding mix
- 1 C. cold milk
- 1 8 oz. pkg. cream cheese, softened
- 1 8 oz. carton frozen whipped topping, thawed
- 1 4 oz. can crushed pineapple, drained well
- 1/2 C. chopped maraschino cherries, drained
- 1/2 C. chopped pecans
- 1/2 C. angel flake coconut
Directions
Prepare cake mix according to pkg. directions. Pour batter into a 15x10x1 inch jelly roll pan or cookie sheet. Bake in a 350 degree oven about 15 minutes or until cake tests done when a toothpick is inserted in the center and comes out clean. Cool cake in pan. Blend pudding mix with milk; beat creamed cheese into pudding until smooth. Fold frozen whipped topping into pudding mixture carefully by hand. Spread on cooled cake. Spread a layer of pineapple over pudding. Sprinkle with cherries, nuts and coconut. Refrigerate.
Yield: 15-18 servings
