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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 55 (24%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!