Hawaiian Cup Cakes

Ingredients:
    1/2 cup butter
    2 cups sugar
    2 beaten eggs
    2 cups flour
    1 (14 oz.) can crushed pineapple and juice
    2 tsp. baking soda
    pinch salt
    1 cup chopped nuts
    1 small package (7 oz.) Angel flake coconut

Cream butter and sugar together. Add the rest of ingredients with creamed butter and sugar. Put into paper lined cupcake pans. Fill half full. Bake at 350 degrees about 25 minutes. Makes 25 - 30.

Frosting:

    3 oz. cream cheese
    1/2 stick margarine
    about 2 1/2 cups powdered sugar
    1 tsp. vanilla

Cream all together and frost cupcakes.

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Hawaiian Cake

1 pkg. yellow cake mix
1 (5 1/2 oz.) pkg. instant vanilla pudding
1 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) pkg. Cool Whip, thawed
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. flaked coconut
1/2 c. chopped maraschino cherries

Prepare cake mix as directed on package. Pour batter into 9 x 11 x 2-inch pan (approximately). Bake at 350° for 35 to 45 minutes or until cake tests done. Cool in pan. When thoroughly cooled, blend pudding mix with milk and beat in cream cheese. Fold Cool Whip into pudding-cheese mixture. Spread over cooled cake. Sprinkle with pineapple, pecans, coconut and cherries. Refrigerate until serving time.

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