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Add a photoServings: 12
Ingredients
- 1 (18 1/2 ounce) pkg. yellow cake mix (kind without pudding in the mix)
- 1 (20 ounce) can crushed pineapple
- 1 c. granulated sugar
- 1 (6 serving size) pkg. vanilla pudding mix (not instant)
- 2 c. sweetened whipped cream
- Flaked coconut, lightly toasted
Directions
- Prepare the cake in a 9x13inch baking pan and bake according to package directions.Put together the crushed pineapple and sugar in a saucepan. Bring to a boil. Cool slightly.
- When the baked cake has cooled, poke holes in it with a fork. Pour the pineapple mix over it. Prepare the pudding mix according to package directions. Cool.
- Spread the prepared pudding over the top. Refrigerate.
- Just before serving, cover with the sweetened whipped cream. Sprinkle with coconut.
- Makes 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 424 | |
| Calories from Fat 158 | 37% |
| Total Fat 18.29g | 23% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 299mg | 12% |
| Potassium 167mg | 5% |
| Total Carbs 64.67g | 17% |
| Dietary Fiber 2.5g | 8% |
| Sugars 26.69g | 18% |
| Protein 3.09g | 5% |
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