Hawaiian Wedding Cake II By Anonymous recipe Comments | 0 Favorites | 47 Print A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts. Hawaiian Wedding Cake II Ingredients 1 (18.25 ounce) package yellow cake mix2 (20 ounce) cans crushed pineapple, drained1 (3.4 ounce) package instant vanilla pudding mix1 (8 ounce) package cream cheese1 (8 ounce) container frozen whipped topping, thawed1/2 cup flaked coconut1/2 cup chopped walnuts1/2 (10 ounce) jar maraschino cherries Instructions 1 Prepare and bake cake mix according to package directions. Bake in a 10×15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake. 2 Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple. 3 Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.