Pineapple/Coconut Cake
by RobertB
Very easy to make.
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INGREDIENTS
- 1 box Cake mix ; yellow
- 1 can Mandarin Oranges ; (small)
- 1 15-oz can Unsweetened pineapple chunks ; (drain and reserve juice), chop fine
- 1 can Cream of coconut
- 1 box Instant vanilla pudding ; (small)
- 1 6-oz package Frozen fresh coconut ; add this to flake coconut below
- 0.5 bag Flake coconut ; as well.
- 1 12-oz tub Cool Whip
INSTRUCTIONS
Mix the cake mix according to package instructions and add mandarin oranges. Bake at 350 degrees for 30-35 minutes. Remove from oven and punch holes in cake with a fork. Mix the pineapple juice (reserved from chunks) with the cream of coconut and pour over cake. Cool completely. Mix pudding according to package instructions and add pineapple. Spread over cake. Spread whipped topping over pudding. Sprikle with coconut. Refrigerate overnight.
I used a 9 x 13 x 2 disposable pan and it really did not hold all of this very well. It was filled a bit over the top, but it is delicious. Also, the one I made didn't make it overnight in the fridge. Actually, it didn't make it to the fridge before some was gone.
NOTES
RobertB
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (110g) | ||
| Recipe Makes: 15 Servings | ||
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| Calories: 258 | ||
| Calories from Fat: 95 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.6g | 14 % | |
| Saturated Fat 6.5g | 32 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 0.5mg | 0 % | |
| Sodium 249.7mg | 9 % | |
| Potassium 151.8mg | 4 % | |
| Total Carbohydrate 39.2g | 12 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 37.3g | ||
| Protein 2.9g | 4 % | |
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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. |
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Calories per serving: 258
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