A delicious, moist cake perfect for partygoers.
1. Preheat oven to 350 degrees.
2. Prepare cake mix as instructed on the package and pour into a greased, 13X9X2 inch pan. Bake for 30-35 minutes.
3. While cake is baking, empty the can of pineapple in a saucepan, add the 1 cup of sugar and, bring to a boil over medium heat , stirring constantly. Remove from heat and cool slightly.
4. Line a cookie sheet with foil, spread the coconut in an even, single layer and toast in oven. Watch coconut to prevent burning.
5. When the cake is done, remove from the oven and, using a fork, pierce holes all over the cake.
6. Pour the pineapple over the hot cake and set aside to cool.
7. Prepare the pudding according to the package directions. Spread pudding evenly over the cake and refrigerate until thoroughly chilled.
8. Before serving, whip the cream in a chilled bowl with the 1/3 cup of sugar until stiff peaks form. Spread over cake and sprinkle with the toasted coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 152 | ||
Calories from Fat: 67 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 177mg | 6 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 19.9g | ||
Protein 1.5g | 2 % | |
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: 152
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