Perfect for a hot summer day. This cake is kept cool by placing in the Icebox. Try it and you will love it!
1 Preheat oven to 350 degrees ). Grease and flour one 9x13 inch pan. Drain pineapple. If pineapple is not well drained, it will make the filling runny. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
2 Bake at 350 degrees for 20 minutes or until done. Let cake cool in pan on a wire rack. Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2305g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5392 | ||
Calories from Fat: 2481 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 275.7g | 368 % | |
Saturated Fat 106.9g | 535 % | |
Monounsaturated Fat 95.4g | ||
Polyunsanturated Fat 50.9g | ||
Cholesterol 314.4mg | 97 % | |
Sodium 5610.9mg | 193 % | |
Potassium 2904.3mg | 76 % | |
Total Carbohydrate 681.7g | 201 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 661.2g | ||
Protein 73.7g | 105 % | |
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: 5392
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