Patience Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 recipe yellow butter cake or 1 box yellow cake mix
2 cartons (9 oz each) Cool Whip
2 small cartons sour cream
1 box (16 oz) powdered sugar
1 can angel flake coconut
1 small can crushed pineapple, drained
1 jar maraschino cherries
1 cup chopped pecans

Preparation

1 Bake cake as directed for 2 (8") round pans. Cool and split each layer 2 Mix together cool whip, sour cream, powdered sugar, coconut, crushed pineapple, cherries and pecans.  3 Fill layers and frost top and sides. Store in refrigerator for 3 days.