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Ingredients
- 1 pkg. yellow cake mix
- 1 pkg. Jello lemon pudding
- 1 (16 ounce.) can fruit cocktail & syrup
- 1 c. coconut
- 4 Large eggs
- 1/4 c. oil
- 1/2 c. brown sugar
- 1/2 c. minced nuts
Directions
- Blend cake mix, pudding mix, fruit and juice, coconut, Large eggs and oil in large bowl at medium speed for 4 min. Pour into greased 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 min. Spoon warm Butter Glaze on hot cake.
- GLAZE: Combine butter, sugar and lowfat milk in saucepan. Boil 2 min. Stir in 1 1/3 c. coconut. Spoon over hot cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1423g | |
| Calories 4299 | |
| Calories from Fat 1608 | 37% |
| Total Fat 184.48g | 231% |
| Saturated Fat 36.4g | 146% |
| Trans Fat 1.41g | |
| Cholesterol 844mg | 281% |
| Sodium 4242mg | 177% |
| Potassium 1782mg | 51% |
| Total Carbs 622.83g | 166% |
| Dietary Fiber 22.9g | 76% |
| Sugars 187.37g | 125% |
| Protein 63.23g | 101% |
