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| Recipe Archives |
| Submitted by: Janice Capaldi July 2001 Ingredients: 1 (18.5 oz) pkg. yellow cake mix 1 20 oz. can crushed pineapple 3/4 C sugar 2 3.5 oz. packages instant vanilla pudding 3 C half & half 1 8 oz. package cream cheese 1 C heavy whipping cream 1/4 C powdered sugar 1 tsp vanilla 1 10 oz. jar maraschino cherries (drained) 1 C flaked coconut 1 C pecans, chopped Directions: Prepare & bake cake mix according to package directions, in a 9x13 pan. While cake is baking, combine pineapple & sugar, and cook over low heat for 20 minutes, until thick & syrupy. Pierce cake with a fork, and pour pinapple mixture over hot cake. Pour 1/2 C of coconut, 1/2 C pecans & 1/2 jar cherries over the pineapple. While cake is cooling, beat pudding mix with cream cheese and 1/2 & 1/2 until smooth. Spread this mixture over cooled cake. Whip cream with vanilla & confectioners sugar. Spread over top of cooled cake. Top with remaining coconut, pecans & maraschino cherries. Chill cake for 24 hours. |
| Hawaiian Wedding Cake |