2 hrs 20 mins
I have NO IDEA why this is called chinese wedding cake, but its a recipe my grandmother has been making FOR YEARS! Enjoy :) Times are just an estimate as she has no specified times on her recipe! Times do not include chill time overnight or baking time for the cake.
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Units: US | Metric
- 1 (18 ounce) box yellow cake mix, baked in a 9 x 13 pan
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 1 (6 ounce) box vanilla instant pudding mix
- 2 cups milk
- 8 ounces cream cheese
- 8 -14 ounces crushed pineapple, drained (use amount desired, more or less to your tastes)
- 1 (9 ounce) container Cool Whip
- 14 ounces angel flake coconut (use amount you desire)
- 12 maraschino cherries
- 1After you have baked your cake in a 9x13 pan, allow it to cool.
- 2Then take a large bowl and combine your milk, pudding mix, and cream cheese.
- 3Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
- 4After the pudding mix has thickened, spread it over the baked cake.
- 5Then take your drained pineapple, and spread it over the pudding mixture.
- 6Next you will take your cool whip and spread it evenly over the pineapple.
- 7To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
- 8Cover your cake, and place it in the refrigerator over night.
- 9Serve and enjoy!
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Nutritional Facts for Chinese Wedding Cake
Serving Size: 1 (239 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 646.1
- Calories from Fat 328
- Total Fat 36.5 g
- Saturated Fat 21.1 g
- Cholesterol 80.2 mg
- Sodium 668.3 mg
- Total Carbohydrate 74.6 g
- Dietary Fiber 2.2 g
- Sugars 55.7 g
- Protein 7.6 g