Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 This recipe is my Grams'. She's been known to use a small can of mandarine oranges along with the crushed pineapple. Also, if she has non-dairy whipped topping onhand she said you can use that instead of using the envelope of whipped topping mix. Hawaiian Cake 1 package (18.25oz) yellow cake mix 1 1/4 cups cold milk 1 package (3.4oz) instant vanilla pudding mix 1 can (20oz) crushed pineapple, drained 1 envelope whipped topping mix 1 package (3oz) cream cheese, softened 1/4 cup sugar 1/2 tsp vanilla extract 1/2 cup flaked coconut Prepare and bake cake according to package directions, using a greased 13x9x2inch baking pan. Cool. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in the pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in one cup whipped topping. Fold in remain. Spread over pudding layer. Sprinkle with coconut. Cover and refrigerate 3 hours or overnight. Yield: 12 to 15 servings Once we accept our limits, we go beyond them. ~ Brendan Francis Quote Link to comment Share on other sites More sharing options...
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