Preheat oven to 350 degrees. Spray a 9 inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add 1 can undrained pineapple, half and half, egg, margarine, 2 tablespoons pecans, and 1 teaspoon coconut extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserte in center comes out clean. Place pan on a wire rack and allow to cool completely. Drain remaining can crushed pineapple well. In a medium bowl, gently combine crushed pineapple and whipped topping. Stir in remaining 1/2 teaspoon coconut extract. Sprinkle remaining 2 tablespoons pecans and coconut evenly over top. Cut into 8 servings. Refrigerate leftovers.
Each serving equals:
HE: 1 Bread - 1 Fat - 1/2 Fruit - 1/2 Slider - 6 Optional Calories
204 Calories - 8 gm Fat - 3 gm Protein
30 gm. Carbohydrate - 321 mg. Sodium - 43 mg. Calcium - 1 grm Fiber
Weightwatcher: 5 points
DIABETIC EXCHANGES: 1-1/2 Starch/Carbohydrate - 1 Fat - 1/2 Fruit
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 8|
|Calories from Fat: 185 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 29.2mg||9 %|
|Sodium 636.7mg||22 %|
|Potassium 191.9mg||5 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 58.7g|
|Protein 5.8g||8 %|
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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: 441
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