Time to take a break from the serious blog subjects.
Time for sharing one of our favorite family recipes, Hawaiian wedding cake.
I discovered this recipe about twenty years ago, from where I don't remember. This is the favorite cake recipe of this house. I've made a few tweaks to this recipe over the years to suite our particular tastes.
And now I am happy to share our favorite cake recipe with everyone.
Hawaiian Wedding Cake
INGREDIENTS:
1 package yellow cake mix
2 (20 ounce) cans crush pineapple, drained
1 (3.4 ounce) package instant French Vanilla pudding mix
1 (8 ounce) low fat Neuchatel cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 (10 ounce) jar maraschino cherries
DIRECTIONS:
- 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.
- 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.
- Sprinkle top with coconut, walnuts and top with maraschino cherries.
- Store in refrigerator.
