Pineapple inside plus pineapple on top - an excellent equation that adds up to impressively good flavor! If you can't jump on a plane for Hawaii, at the very least invite your taste buds to journey somewhere delectable.
Preheat oven to 350 degrees. Spray a 9 inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add 1 can undrained pineapple, half and half, egg, margarine, 2 tablespoons pecans, and 1 teaspoon coconut extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserte in center comes out clean. Place pan on a wire rack and allow to cool completely. Drain remaining can crushed pineapple well. In a medium bowl, gently combine crushed pineapple and whipped topping. Stir in remaining 1/2 teaspoon coconut extract. Sprinkle remaining 2 tablespoons pecans and coconut evenly over top. Cut into 8 servings. Refrigerate leftovers.
Each serving equals:
HE: 1 Bread - 1 Fat - 1/2 Fruit - 1/2 Slider - 6 Optional Calories
204 Calories - 8 gm Fat - 3 gm Protein
30 gm. Carbohydrate - 321 mg. Sodium - 43 mg. Calcium - 1 grm Fiber
Weightwatcher: 5 points
DIABETIC EXCHANGES: 1-1/2 Starch/Carbohydrate - 1 Fat - 1/2 Fruit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 8 | ||
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Calories: 441 | ||
Calories from Fat: 185 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 29.2mg | 9 % | |
Sodium 636.7mg | 22 % | |
Potassium 191.9mg | 5 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 58.7g | ||
Protein 5.8g | 8 % | |
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: 441
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