Bake cake in 9x13” pan according to package directions. Use fork to punch holes throughout cake (I like to use the end of a wooden spoon). Pour pineapple and juice evenly over entire cake. Chill overnight. Mix pudding mix with 2 cups milk. Spread over cake like frosting. Top with cool whip. Sprinkle with entire top with a good layer of coconut or nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 12|
|Calories from Fat: 170 (44%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 3.6mg||1 %|
|Sodium 316.1mg||11 %|
|Potassium 303.7mg||8 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 47.7g|
|Protein 5.1g||7 %|
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: 386
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.