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Suggest a better descriptionCAKE: Beat eggs and sugar until light and fluggy. Add pineapple and juice. Sift flour and baking powder. Add to pineapple mixture. Pour into greased and floured 9x13 pan and bake at 350 for 25 minutes. TOPPING: Boil sugar, butter and milk in saucepan for 2 minutes. Remove from heat and add coconut, pecans, vanilla and extract. Spread over cake. Garnish with cherries. MRS EARL NORTON (ALMA) MARVELL, AR From the book
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Serving Size: 1 Serving (3428g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11764 | ||
Calories from Fat: 3050 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 338.9g | 452 % | |
Saturated Fat 161.4g | 807 % | |
Monounsaturated Fat 112.6g | ||
Polyunsanturated Fat 38.9g | ||
Cholesterol 2600.9mg | 800 % | |
Sodium 3158.1mg | 109 % | |
Potassium 2587.7mg | 68 % | |
Total Carbohydrate 2148.8g | 632 % | |
Dietary Fiber 34.1g | 136 % | |
Sugars, other 2114.8g | ||
Protein 112g | 160 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11764
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