Hawaiian Cake
- 1 package yellow cake mix (regular size)
- 2 cups cold 2% milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 package (8 ounces) cream cheese, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 can (20 ounces) crushed pineapple, drained
- 1/2 cup chopped maraschino cherries, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped walnuts
- Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 20-25 minutes or until cake tests done; cool completely.
- In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.
yellow cake, milk, cream cheese, frozen whipped topping, pineapple, maraschino cherries, coconut, walnuts
Taken from www.tasteofhome.com/recipes/hawaiian-cake/ (may not work)