Hawaiian Wedding Cake
1 box white or yellow cake mix (or any other flavor, but NOT the
variety with pudding included)
1 can (20 ounces) fruit cocktail in syrup, drained, syrup reserved
1 can (20 ounces) crushed pineapple in syrup, drained, syrup
1 package instant vanilla pudding
1 package (8 ounces) cream cheese, softened
1/2 cup walnuts, chopped
1/2 cup coconut
1 container (9 ounces) Cool Whip, thawed
Prepare cake mix as directed on package. Bake in a greased and
floured jellyroll pan at temperature directed on cake mix package
until done, about 20 minutes. Cool.
Combine drained fruit syrups and measure out 1 1/3 cups, discarding
the excess or reserving for another use. Combine pudding, softened
cream cheese and the 1 1/3 cups fruit syrup. Beat together at medium
speed and spread on top of cake.
Combine fruit cocktail and pineapple and distribute evenly on top of
Then sprinkle most of the nuts and coconut on top of the fruit. Top
with Cool Whip and finish with additional sprinkles of nuts and
Note: You can vary the fruit and pudding flavors as you wish.
Makes 12 servings.
Approximate values per serving: 437 calories, 18 g fat, 22 mg
cholesterol, 4 g protein, 66 g carbohydrates, 1 g fiber, 472 mg
sodium, 37 percent calories from fat