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    You are in: Home / Recipes / Chinese Wedding Cake Recipe
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    Chinese Wedding Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    love4culinary's Note:

    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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    Serves: 12



    Units: US | Metric


    1. 1
      After you have baked your cake in a 9x13 pan, allow it to cool.
    2. 2
      Then take a large bowl and combine your milk, pudding mix, and cream cheese.
    3. 3
      Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
    4. 4
      After the pudding mix has thickened, spread it over the baked cake.
    5. 5
      Then take your drained pineapple, and spread it over the pudding mixture.
    6. 6
      Next you will take your cool whip and spread it evenly over the pineapple.
    7. 7
      To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
    8. 8
      Cover your cake, and place it in the refrigerator over night.
    9. 9
      Serve and enjoy!

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    Ratings & Reviews:

    • on November 22, 2004


      I love this cake!! I have made this 3 times now and poof it totally disappers! So moist, did not change anything, will make again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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