Directions:
- Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.
- In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.97 Kcal (1197 kJ) | ||
| Calories from fat | 85.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 15% | |
|---|---|---|---|
| Cholesterol | 3.11mg | 1% | |
| Sodium | 319.83mg | 13% | |
| Potassium | 129.59mg | 3% | |
| Total Carbs | 50.26g | 17% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 104.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 298.66 Kcal (1250 kJ) | ||
| Calories from fat | 89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 3.25mg | 1% | |
| Sodium | 334.02mg | 13% | |
| Potassium | 135.34mg | 3% | |
| Total Carbs | 52.49g | 17% | |
| Sugars | 8.08g | 31% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 3.77g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 109.1mg | 10% | |
* 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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