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1 package (3.5 oz.) instant vanilla pudding
1 can (20 oz.) crushed pineapple, drained dry
1 (9 oz.) container whipped topping
1 cup flaked coconut
Mix white cake as directed on package. Bake in greased and floured jelly roll pan (10 x 15 x 1 inch) for 20 minutes or until done. Cool cake. Prepare instant pudding as directed on box. Spread over cake. Over this scatter crushed pineapple which has been thoroughly drained through strainer for several hours. Cover with whipped topping. Sprinkle with coconut. Keep cake refrigerated. 20 servings.
Hawaiian Wedding Cake
1 package (18.5 oz.) white cake mix1 package (3.5 oz.) instant vanilla pudding
1 can (20 oz.) crushed pineapple, drained dry
1 (9 oz.) container whipped topping
1 cup flaked coconut
Mix white cake as directed on package. Bake in greased and floured jelly roll pan (10 x 15 x 1 inch) for 20 minutes or until done. Cool cake. Prepare instant pudding as directed on box. Spread over cake. Over this scatter crushed pineapple which has been thoroughly drained through strainer for several hours. Cover with whipped topping. Sprinkle with coconut. Keep cake refrigerated. 20 servings.
