Directions:
- Tear pound cake into bite-size pieces.
- Put into a 9x13-inch pan.
- Drain pineapple, reserving juice.
- Spread pineapple over cake.
- Mix Jell-O according to package directions, only use the pineapple juice as part of the liquid.
- Pour Jell-O mixture over the cake and pineapple.
- Refrigerate for 2 1/2 hours.
- Make the vanilla pudding while cake is refrigerating.
- Spread pudding over the cake.
- Refrigerate 30 minutes longer.
- Top with Cool Whip and sprinkle with coconut.
- Keep unused portions refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.43 Kcal (1785 kJ) | ||
| Calories from fat | 136.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 23% | |
|---|---|---|---|
| Cholesterol | 16.63mg | 6% | |
| Sodium | 530.68mg | 22% | |
| Potassium | 321.76mg | 7% | |
| Total Carbs | 75.05g | 25% | |
| Sugars | 60.01g | 240% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 2.3mg | 13% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 223.36 Kcal (935 kJ) | ||
| Calories from fat | 71.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 23% | |
|---|---|---|---|
| Cholesterol | 8.71mg | 6% | |
| Sodium | 277.97mg | 22% | |
| Potassium | 168.53mg | 7% | |
| Total Carbs | 39.31g | 25% | |
| Sugars | 31.43g | 240% | |
| Dietary Fiber | 1.29g | 10% | |
| Protein | 1.68g | 6% | |
| Vitamin C | 4.5mg | 14% | |
| Iron | 1.2mg | 13% | |
| Calcium | 20.1mg | 4% | |
* 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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