Marilyn’s Holiday Cake
2 Cake mixes
2 large cans pineapple (DO NOT drain)
2 cups sugar
2 large blocks cream cheese
2 large bags walnuts (3 cups)
2 Boxes White Powered Sugar
2 tsp Vanilla
Prepare and set aside 2 large cake layers to cool
Then in a skillet or heavy sauce pan, mix 1 cup sugar and 1 can un-drained pineapple. Cook until pineapple is glazed looking, stirring constantly. Remove from heat. This mixture will still have juice in it. Take a wooden spoon handle or anything and punch holes in 1 of the cake layers. Pour the juice slowly over cake, then spoon pineapple over cake as evenly as possible.
Then: Place cream cheese and powered sugar in a mixing bowl along with the vanilla and mix slowly. If you need more moisture, add water 1/2 tsp at a time. Trust me on the water thing!
When this is mixed add walnuts and spread mixture over the cake layer you have prepared.
Place 2nd cake layer on top of completed layer and repeat as directed above.
The older this cake gets, the better it taste, so it is recommended that it be made a day early.
Wonderful for holidays and to carry for large gatherings, travels well.