This is just delicious and great to make at the Holidays as well.
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.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 12 | ||
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Calories: 386 | ||
Calories from Fat: 170 (44%) | ||
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Amt Per Serving | % DV | |
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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
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