Ingredients for Chinese Wedding Cake
- Yellow Cake Mix
- Eggs
- Oil
- Water
- Vanilla Instant Pudding Mix
- 2 cups milk
- 8 ounces cream cheese, softened
- Crushed Pineapple
- 1 (12 ounce) container Cool Whip, thawed
- Angel Flake Coconut
- 12 maraschino cherries
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How to Make Chinese Wedding Cake
- Bake a 9x13 inch cake (any flavor you prefer!). Let it cool completely.
- In a large bowl, whisk together 2 cups of milk, 1 package (3.4 oz) instant vanilla pudding mix, and 8 ounces of softened cream cheese until smooth and creamy.
- Cover the pudding mixture and refrigerate for at least 2 hours, or until thickened.
- Once the pudding has thickened, evenly spread it over the cooled cake.
- Drain a 20-ounce can of crushed pineapple and spread it evenly over the pudding layer.
- Gently spread 1 (12 ounce) container of thawed Cool Whip over the pineapple.
- Sprinkle generously with sweetened shredded coconut.
- Arrange 12 maraschino cherries in three rows of four across the top of the cake.
- Cover the cake and refrigerate overnight for best results.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
222g
Fat
105g
Carbs
24g
