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Mexican Wedding Cake

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Mexican Wedding Cake
12 Easy
Total: Active:
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Ingredients (6)

  • 1 pkg. White Cake Mix
  • 1 20 oz. can Crushed Pineapple (w/juice)
  • 2 small boxes instant lemon pudding
  • 2 cups milk
  • 8 oz. cool whip
  • 1 Pkg. Coconut or nuts (enough to cover the top)
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This is a great dessert to start the day before. Fantastic for birthdays and holidays! Great blend of flavors. Huge hit with the family. (And don’t shoot the messenger – I didn’t name the cake!)


  1. 1Bake cake in 9×13” pan according to package directions.
  2. 2Use fork to punch holes throughout cake (I like to use the end of a wooden spoon).
  3. 3Pour pineapple and juice evenly over entire cake.
  4. 4Cover with plastic wrap and chill overnight.
  5. 5Mix pudding mix with 2 cups milk.
  6. 6Spread over cake like frosting.
  7. 7Top with cool whip.
  8. 8Sprinkle with coconut or nuts.
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