Hawaiian Wedding Cake III

Name: Hawaiian Wedding Cake III
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 15
Cuisine: Global
Ingredients: 567 grams crushed pineapple, well drained; 473 milliliters flaked coconut, toasted; 2 teaspoons coconut extract; 227 grams package cream cheese, softened; 473 milliliters heavy cream, whipped and sweetened; 289 grams packages instant vanilla pudding mix; 946 milliliters cold milk; 517 grams package yellow cake mix

Hawaiian Wedding Cake III requires approximately 55 minutes from start to finish. This recipe serves 15. One portion of this dish contains about 5g of protein, 24g of fat, and a total of 462 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your Wedding event. A mixture of heavy cream, coconut extract, coconut, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Prepare and bake cake mix according to package directions for one 9x13 inch cake.

Ingredients you will need

Cake Mix

Equipment you will use

Oven

Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals.

Equipment you will use

Wooden Spoon

Oven

Pour crushed pineapple and juice over the cake.

Ingredients you will need

Crushed Pineapple

Juice

Let cool slightly.

In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.

Ingredients you will need

Spread

Whipped Topping