Directions:
- In a big bowl, combine the cake mix, water, eggs, and oil; beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Stir in ground pecans; pour into three greased/floured 9-inch round cake pans.
- Bake at 350° for 15-20 minutes or until a pick comes out clean; cool for 10 minutes before removing form pans to wire rack to cool completely.
- In a big bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
- In a saucepan, melt the jam; brush over the top of each cake.
- Place one cake layer on a serving platter; spread with half the pudding; repeat layers.
- Top with third cake layer; spread top with whipped topping.
- Sprinkle with chopped pecans; garnish with raspberries.
- Store in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.9 Kcal (1101 kJ) | ||
| Calories from fat | 201.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.37g | 34% | |
|---|---|---|---|
| Cholesterol | 43.54mg | 15% | |
| Sodium | 45.24mg | 2% | |
| Potassium | 154.78mg | 3% | |
| Total Carbs | 13.74g | 5% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 4.44g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 243 Kcal (1017 kJ) | ||
| Calories from fat | 186.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 34% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 15% | |
| Sodium | 41.82mg | 2% | |
| Potassium | 143.06mg | 3% | |
| Total Carbs | 12.7g | 5% | |
| Sugars | 6.65g | 29% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 4.1g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 58.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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