Mix cake according to package directions. Pour into 13x9x2-inch pan. Bake at 350 degrees for 15 minutes. Cool completely. In large bowl combine pudding, milk and extract. Beat 2 minutes. Stir in pineapple. Spread over cake. Top with cool whip. Sprinkle with coconut. Chill 2 hours. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 14 (56%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.7mg||1 %|
|Sodium 11.7mg||0 %|
|Potassium 35.2mg||1 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.1g|
|Protein 0.8g||1 %|
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Calories per serving: 25
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