A little bit o'cake

I always imagine myself to be one of those domestic bloggers, writing about all of my creative and/or culinary projects that I rustle up with excellence and regularity around the house. 

Really, that isn't how it is, but once in a while I like to pretend that is exactly how I am and exactly the purpose of this blog! 

Sunday, I made my Aunt Ruth's favorite cake--Hawaiian Wedding Cake.  Yummers.  Here we are at Thursday, and I think I'm the only one in the house who (a) is still eating it and (b) loves it. 

I think B likes it, but let's face it, it was a sheet cake after all. 

The recipe:

Hawaiian Wedding Cake

1 white cake mix (I had only a yellow and it was Sunday so I used what I had)

1 large pkg instant vanilla pudding (I used sugar free)

1 20-oz. can of crushed pineapple (save juice)  (I used chunk pineapple and crushed it myself)

2 cups milk or milk and pineapple juice

1 8-oz cream cheese, softened (I used low fat)

1 16-oz Cool Whip (I had only 12-oz container)

Coconut to sprinkle on top, about 1/2 a cup, optional (I probably used more than 1/2 because I love coconut.

Mix cake as directed, baking it at 350* in a large sheet cake pan for 15 to 20 minutes (spread thin).  Mix milk and pineapple juice with pudding mix.  Let set up, then mix together with cream cheese (softened).  Beat until smooth.  Spread on cooled cake.  Mix Cool Whip and crushed pineapple together and spread over cream cheese mixture.  Sprinkle on the coconut.  Cool and serve.