RECIPE: HAWAIIAN CAKE

 

SERVINGS / QUANTITY: 48

 

INGREDIENTS: YELLOW CAKE MIX CREAM CHEESE, ROOM TEMP. VANILLA PUDDING WHIPPED TOPPING CRUSHED PINEAPPLE, DRAINED CHOPPED MARASCHINO CHERRIES CHOPPED WALNUTS COCONUT

MEASURE: 5 LB. BOX 24 OZ. 8 CUPS 24 OZ. 1 #10 CAN 1 1/2 CUPS 1 1/2 CUPS 1 1/2 CUPS

 

 

DIRECTIONS:

1. BAKE YELLOW CAKE MIX ACCORDING TO PACKAGE.

2. BEAT CREAM CHEESE IN A MIXING BOWL UNTIL SMOOTH.

3. GRADUALLY ADD VANILLA PUDDING TO CREAM CHEESE. CONTINUE BEATING UNTIL SMOOTH.

4. GRADUALLY ADD WHIPPED TOPPING TO PUDDING MIXTURE. CONTINUE BEATING UNTIL SMOOTH.

5. SPREAD MIXTURE ON CAKE.

6. SPRINKLE CAKE WITH PINEAPPLE, CHERRIES, NUTS, AND COCONUT.

7. REFRIGERATE