Simple Way to Hawaiian Pork Lau Lau

Hawaiian Wedding Cake Ii

Step 2 place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves.

Recipe Summary Hawaiian Wedding Cake Ii

A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.

Ingredients | Hawaiian Pork Lau Lau

1 (18.25 ounce) package yellow cake mix

2 (20 ounce) cans crushed pineapple, drained

1 (3.4 ounce) package instant vanilla pudding mix

1 (8 ounce) package cream cheese

1 (8 ounce) container frozen whipped topping, thawed

½ cup flaked coconut

½ cup chopped walnuts

½ (10 ounce) jar maraschino cherries

Directions

Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.

Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.

Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Info | Hawaiian Pork Lau Lau

prep: 20 mins cook: 40 mins total: 1 hr Servings: 14 Yield: 1 - 10x15 inch pan

TAG : Hawaiian Wedding Cake Ii

Desserts, Cakes, Pineapple Cake Recipes,