Every time I take this cake to an event, someone asks for the recipe. It's moist, delicious and easy to make. Joann Fox Johnson City Tenneessee
Source: Taste of Home
Prepare and bake cake according to package directions, using a greased 13 inch x 9 inch x 2 inch baking pan. Cool. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in the pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate 3 hours or overnight.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 232 | ||
Calories from Fat: 55 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 2.9mg | 1 % | |
Sodium 1553.6mg | 54 % | |
Potassium 86.7mg | 2 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 40.8g | ||
Protein 2.8g | 4 % | |
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: 232
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