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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I have NO IDEA why this is called chinese wedding cake, but its a recipe my grandmother has been making FOR YEARS! Enjoy :) Times are just an estimate as she has no specified times on her recipe! Times do not include chill time overnight or baking time for the cake. 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:
1. After you have baked your cake in a 9x13 pan, allow it to cool.
2. Then take a large bowl and combine your milk, pudding mix, and cream cheese.
3. Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
4. After the pudding mix has thickened, spread it over the baked cake.
5. Then take your drained pineapple, and spread it over the pudding mixture.
6. Next you will take your cool whip and spread it evenly over the pineapple.
7. 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.
8. Cover your cake, and place it in the refrigerator over night.
9. Serve and enjoy!
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