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Ingredientes
- 1 pkt Yellow cake mix
- 20 ounce Crushed pineapple in juice
- 3/4 c. Sugar
- 1 c. Heavy or possibly whipping cream
- 1/4 c. Powdered sugar
- 1 tsp Vanilla
- 3/4 c. Flaked coconut
- 2 sm Instant vanilla pudding mix
- 3 c. Lowfat milk
Direcciones
- Bake cake fold in a 13x9" pan according to package directions. In medium saucepan, combine pineapple with it's juice and sugar; cook over medium heat, stirring occasionally, till thick and syrupy, about 20 min. When cake is done, remove from oven and pierce top with a fork at 1" intervals.
- Pour on pineapple mix and spread proportionately over cake. cold completely. In a medium bowl, combine pudding mix with lowfat milk; Blend till thick. Spread over cake. In a medium bowl, beat cream till soft peaks form. Add in powdered sugar and vanilla; continue beating till stiff. Spread over cake.
- Chill 24 hrs. Before serving, sprinkle with coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 10 servings | |
| Calories 372 | |
| Calories from Fat 69 | 19% |
| Total Fat 7.9g | 10% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 450mg | 19% |
| Potassium 197mg | 6% |
| Total Carbs 71.53g | 19% |
| Dietary Fiber 1.3g | 4% |
| Sugars 29.47g | 20% |
| Protein 5.03g | 8% |
