Birdnow's Aviary

August 11, 2019

Hawaiian Party Cake -- Provender and Potables Section

Dana Mathewson

This is obviously one for our Provender and Potables section. I've threatened to post a recipe once in awhile -- just as a relief from the political slings and arrows that beset us these days.

And, being one who's never shied away from a bit of harmless nepotism, this is one of my wife Martha's specialties. Indeed, she baked up three sheet pans of this and took it to the most recent dance played by the Classic Big Band so everyone could enjoy and celebrate Martha's birthday (on that night) at the same time.

Servings: 16 large pieces or 24 medium pieces
Time: Under an hour, plus chilling time

Ingredients:
1 pkg yellow cake mix and, as called for on box:

     Egg(s)
     Vegetable Oil
     Water
2 cups vanilla pudding (I used 4 of the snack size containers)
2 large cans crushed pineapple in light syrup
1 large tub Cool Whip, thawed
1 Â½ cups coconut
2 cups walnuts, coarsely chopped

Directions:
1. Preheat oven to 350. Prepare a jelly roll pan by spraying lightly with

Pam.
2. Make the cake according to the package directions. Pour into the prepared pan, shaking to make sure it settles evenly. Bake for at least 8 minutes or until the cake begins to separate from the sides and a toothpick inserted in the center comes out clean.
3. Cool cake on wire racks. When thoroughly cool, invert on to a decorative serving tray.
4. Meanwhile, strain the pineapple and squeeze it thoroughly, letting ALL the liquid drain out.
5. Spread the vanilla pudding on top of the cake.
6. Sprinkle the pineapple evenly over the pudding.
7. Carefully spread the Cool Whip over the pineapple and down the sides of the cake.
8. Sprinkle walnuts evenly over the Cool Whip.
9. Sprinkle coconut evenly over the everything.
10. Chill for at least an hour before serving.