| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Favourites, Mc | 20 | Servings | |
INGREDIENTS
| 1 | Yellow cake mix | |
| 1 | Crushed pineapple in juice | |
| 20oz | ||
| 3/4 | c | Sugar |
| 2 | Instant vanilla pudding | |
| 4-serving size | ||
| 3 | c | Milk |
| 1 | Frozen whipped topping | |
| thawed 8oz | ||
| 3/4 | c | Flaked coconut |
| 1 3/5 | Lisa Crawford Posted to MC-Recipe Digest V1 #264 |
INSTRUCTIONS
Bake cake according to boxdirections in a 9-by-13-inch pan. Meanwhile, bring undrained pineapple to a boil with sugar and cook over medium heat, stirring, until mixture is syrupy and thick, about 3 minutes, When cake is down, remove from oven, poke holes in it with a fork and pour on the pineapple mixture, Spread to cover cake. Cool cake completely. Mix the pudding with the milk and beat until thick. Spread over cake. Mix whipped topping with coconut and spread over cake. REfrigerate. Cake is better made atleast 24 hours before serving. Nutritional info per serving: 261 cal; 2g pro, 48g carb, 7g fat (25%) Source: Cook's Corner, Miami Herald, 8/31/95 format: Date: Mon, 28 Oct 1996 07:59:57 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 2.9mg
Sodium: 26.4mg
Potassium: 62.9mg
Carbohydrates: 10.9g
Fiber: <1g
Sugar: 10.5g
Protein: 1.3g