Directions:
- Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping.
- To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving. Yield: 20-24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.88 Kcal (741 kJ) | ||
| Calories from fat | 52.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 9% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 0% | |
| Sodium | 241.63mg | 10% | |
| Potassium | 120.49mg | 3% | |
| Total Carbs | 29.14g | 10% | |
| Sugars | 16.14g | 65% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 113.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 213.09 Kcal (892 kJ) | ||
| Calories from fat | 63.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 9% | |
|---|---|---|---|
| Cholesterol | 1.03mg | 0% | |
| Sodium | 291.1mg | 10% | |
| Potassium | 145.16mg | 3% | |
| Total Carbs | 35.11g | 10% | |
| Sugars | 19.44g | 65% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 3.51g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 4% | |
| Calcium | 137.2mg | 11% | |
* 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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