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.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 95 (37%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 258
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