Recipes/Cooking/Baking

recipe is online at:
http://www.onemathematicalcat.org/Recipes/HawaiianPineappleRefrigeratorCake.htm

HAWAIIAN PINEAPPLE REFRIGERATOR CAKE

Carol has fond memories of her Mom making this yummy refrigerator cake!
It has a cake layer, a pudding/cream cheese/Cool Whip layer, pineapple, and walnuts and maraschino cherries on top.
It's even better if you can resist (!) and refrigerate it for about 24 hours.
Yum!!!

INGREDIENTS:

1 box Duncan Hines yellow cake mix (about 15.25 oz)
1 box vanilla instant pudding (about 3.4 oz)
1 cup whole milk
1 pkg cream cheese (8 oz), at room temperature
Cool Whip (12 oz), removed from freezer for about 10 minutes
16 oz can crushed pineapple, drained
walnuts
maraschino cherries (about 8 oz)

PREPARATION:

Preheat oven to 350°F.
Make and bake cake:
Prepare cake according to box directions.
Bake in a deep cake pan (about 11" × 16" × 2") for about 13 minutes.
Cool completely.
Prepare pudding/cream cheese/Cool whip layer:
Prepare pudding according to box directions, except use only 1 cup milk.
Add softened cream cheese and beat with mixer until smooth.
Stir in Cool Whip.
Spread on top of cooled cake.
Pineapple layer:
Sprinkle the crushed pineapple evenly over the cake.
Spread out gently to cover the entire surface.
Nuts and cherries:
Cut the maraschino cherries in half.
Decorate top of cake with cherries and walnuts.
Refrigerate:
For best flavor and easier serving, refrigerate for at least 24 hours.