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Hawaiian Cake


Thursday, January 01, 2004
1 pkg. yellow cake mix
1 pkg. (5.1 oz.) instant vanilla pudding mix
1 C. cold milk
1 pkg. (8 oz.) cream cheese, softened
1 container (8 oz.) whipped topping, thawed
1 can (20 oz.) crushed pineapple, drained
1/2 C. flaked coconut (toasting is optional, see below)
1/2 C. chopped pecans
1/2 C. maraschino cherries, chopped

Prepare cake mix in a 9x13-inch pan according to package directions; cool completely.
Blend pudding mix with milk, and then beat in cream cheese. Fold cool whip into pudding-cheese mixture. Spread mixture over cooled cake. Sprinkle with pineapple, coconut, pecans and cherries. Cover and refrigerate several hours before serving. Enjoy!

Tip: To toast coconut, preheat oven to 350 degrees. Spread coconut in an even layer on a baking sheet. Bake for 9 minutes, stirring every 3 minutes for even toasting. Allow coconut to cool completely before sprinkling over cake.

Questions? Email: www.KitchenKimberley@cox.net
Nutrition Facts:
Kitchen Kimberly's
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