| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cake | 16 | Servings | ||
INGREDIENTS
| 1 | Box yellow or white cake mix | |
| 1 | c | Crushed pineapple, undrained |
| 1/2 | c | Sugar |
| 1 | 3-oz instant vanilla | |
| pudding | ||
| 1 | c | Coconut |
| 8 | oz | Cool whip, thawed |
| 1 | c | Pecans, toasted and chopped |
INSTRUCTIONS
Bake cake according to directions is a 9x13 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cake and spread evenly. Cool. Spread whipped topping evenly over cake and sprinkle with nuts. Chill at least 2 hours before serving. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 54
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 104.5mg
Potassium: 67mg
Carbohydrates: 18.1g
Fiber: 1.3g
Sugar: 16.5g
Protein: <1g