Hawaiian Wedding Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix*, with or without pudding in the mix
• 1 (5.9 ounce) box instant vanilla pudding
• 8 ounces cream cheese, softened
• 2 1/2 cups milk
• 1 (20 ounce) can crushed pineapple, very well drained
• About 3/4 cup flaked coconut
• 8 ounces whipped topping
• About 1/2 to 3/4 cup chopped nuts
• About 1 cup maraschino cherries, sliced

Instructions

1. Lightly grease a 10 x 15 inch jellyroll pan.
2. Prepare cake mix according to package directions. Pour batter into prepared pan.
3. Bake for 20 to 25 minutes or until tested done.
4. Allow cake to cool.
5. Mix pudding with milk; beat in cream cheese, then spread on cooled cake. Sprinkle on coconut. Spoon on pineapple; spread on whipped topping.
6. Place cherries over whipped topping, then sprinkle nuts over whipped topping.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.