Preheat the oven to 325 degrees F.
Spread the Fruit Pie Filling over the entire bottom of a 9x13 baking pan. Then pour and spread the pineapple over the pie filling. Next sprinkle the entire box of dry cake mix over the pineapple and pie filling. Top with the walnuts and the flaked coconut. Slice the butter and place pats evenly all over the coconut & nuts.
Watch the cake for the last 15 minutes of baking. If it starts to get too brown, cover lightly with non-stick foil.
Bake in the oven for 60 minutes.
Serve warm, room temp or cold. Serve with or without Ice cream/whipped cream.
Blueberry is our favorite, but use whatever fruit pie filling that you love.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 10 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8.7mg||0 %|
|Potassium 87.2mg||2 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 35.4g|
|Protein 3.5g||5 %|
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: 173
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