Chinese Wedding Cake
- 1 (18 ounce) box yellow cake mix, baked in a 9 x 13 pan
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 1 (6 ounce) box vanilla instant pudding mix
- 2 cups milk
- 8 ounces cream cheese
- 8 -14 ounces crushed pineapple, drained (use amount desired, more or less to your tastes)
- 1 (9 ounce) container Cool Whip
- 14 ounces angel flake coconut (use amount you desire)
- 12 maraschino cherries
- After you have baked your cake in a 9x13 pan, allow it to cool.
- Then take a large bowl and combine your milk, pudding mix, and cream cheese.
- Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
- After the pudding mix has thickened, spread it over the baked cake.
- Then take your drained pineapple, and spread it over the pudding mixture.
- Next you will take your cool whip and spread it evenly over the pineapple.
- To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
- Cover your cake, and place it in the refrigerator over night.
- Serve and enjoy!
yellow cake mix, eggs, oil, water, vanilla instant pudding, milk, cream cheese, pineapple, coconut, maraschino cherries
Taken from www.food.com/recipe/chinese-wedding-cake-87375 (may not work)