Chinese Wedding Cake
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 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
directions
- 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!
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RECIPE SUBMITTED BY
love4culinary
United States
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D
I still eat a small amount of dairy, but not very much.
I have been missing around here for a while, and hope to poke my head in a bit more often from now on...
I hope you enjoy my recipes...