Champagne Cake
One boxed yellow cake mix
8 ounce package cream cheese, barely warmed to spreadable consistency
5.1 ounce vanilla instant pudding, made according to directions on the box
20 ounce can crushed pineapple, drained well
16 ounce container Cool Whip
1/2 cup chopped pecans
small bag sweetened coconut flakes, optional
Maraschino Cherries, cut in half (approximately 18 halves)
Make and bake cake according to directions on the box. (You can substitute milk for the water, add one extra egg, and substitute butter for the oil if you want a cake that tastes more homemade.) Cool cake completely.
On the cooled cake, evenly spread the 8 ounces of cream cheese.
Next, spread a generous layer of pudding over the cream cheese. (You may not use it all.)
Then, sprinkle the pineapple over the pudding layer.
Top with a layer of Cool Whip. (Again, you may not use it all.)
Next, sprinkle the pecans over the Cool Whip.
Sprinkle the top with some sweetened coconut flakes. This is optional, use none or as much as you like.
Place the cherries on top of cake. (I made three rows of six cherries spaced evenly)
Chill for at least one hour before serving. Keep refrigerated until ready to serve. Store leftovers in the refrigerator.
Contact Information:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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