| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Grains | Cake mixes, Cakes, Fruits | 10 | Servings | |
INGREDIENTS
| 1 | Yellow cake mix | |
| 1 | c | Sugar |
| 1 | Crushed pineapple | |
| 1 | Instant vanilla pudding | |
| 1 | c | Sour cream |
| 1 | Cool Whip | |
| Coconut and chopped nuts opt |
INSTRUCTIONS
Prepare cake mix according to package directions, bake in 13x9 inch pan. Combine undrained pineapple and sugar and heat until mixture comes to a boil. Boil about 2 minutes. When cake is done, remove from oven and puncture all over with fork. Pour pineapple over hot cake. Let cake cool. Mix pudding according to package directions, then fold in sour cream. Spread over cake. Top with Cool Whip and sprinkle with coconuts and nuts, if desired. Refrigerate. Posted to Bakery-Shoppe Digest V1 #230 by novmom@juno.com (Angela Gilliland) on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 12mg
Sodium: 18.6mg
Potassium: 32.8mg
Carbohydrates: 20.7g
Fiber: 0g
Sugar: 20.6g
Protein: <1g