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Hawaiian Wedding Cake

3 teaspoons - baking powder
3/4 teaspoon - salt
4 - egg whites
1/2 cup - granulated sugar
3/4 cup - unsalted butter, softened
1 cup - granulated sugar
1 cup + 2 tablespoons - milk (whole or low fat)
1 teaspoon - vanilla extract
1/2 teaspoon - almond extract
French Vanilla Instant Pudding
1 cup - cold milk
8 ounces - cream cheese, softened
12 ounces - Cool Whip
1 - small can crushed pineapple, drained
1/2 cup - maraschino cherries, finely chopped
1/2 cup - finely chopped pecans
1/2 cup - flaked coconut


PREPARATION

Prepare Heavenly White Cake recipe, then add topping.

Preheat oven to 350°. Butter and lightly flour jelly roll pan. Sift SWANS DOWN Cake Flour then lightly spoon into measuring cup. Sift together the flour, baking powder and salt. In separate bowl, beat egg whites until foamy throughout. Gradually add ½ cup sugar, and continue beating until meringue forms soft peaks. In another bowl, cream butter. Gradually add 1 cup sugar while beating until light and fluffy. Add flour mixture alternately with milk, beating after each addition until smooth. Mix in extracts. Fold in the meringue at low speed with electric mixer, or by hand. Pour batter into prepared pan. Bake at 350° approx. 15 minutes, or until cake springs back when pressed lightly.

While cake is cooling, assemble topping for Hawaiian Wedding Cake as follows: Blend pudding, milk & cream cheese, fold in Cool Whip. When blended, layer on top of cake. Then layer in following order: crushed pineapple, chopped cherries, chopped pecans and flaked coconut. Keep refrigerated until served. Place remaining back in refrigerator.  


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