Directions:
- Preheat oven to 350°; spray a 13 x 9 inch pan with nonstick baking spray with flour.
- In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
- Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
- Let cool in pan for 10 minutes.
- Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
- In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
- Stir in pineapple; pour mixture evenly over cake.
- Cover and refrigerate for at least 4 hours or up to 3 days.
- Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
- Store in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.17 Kcal (733 kJ) | ||
| Calories from fat | 132.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 37.99mg | 2% | |
| Potassium | 168.98mg | 4% | |
| Total Carbs | 9.91g | 3% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 214.86 Kcal (900 kJ) | ||
| Calories from fat | 162.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.07g | 23% | |
|---|---|---|---|
| Cholesterol | 1mg | 0% | |
| Sodium | 46.59mg | 2% | |
| Potassium | 207.28mg | 4% | |
| Total Carbs | 12.15g | 3% | |
| Sugars | 6.78g | 22% | |
| Dietary Fiber | 2.4g | 8% | |
| Protein | 4.27g | 7% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.8mg | 3% | |
| Calcium | 86.2mg | 7% | |
* 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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