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Ingredientes
- 1 pkg. yellow or possibly lemon cake mix (Duncan Hines Lemon Supreme is good)
- 1 (20 ounce.) can crushed pineapple
- 1 c. brown sugar
- 1 pkg. instant vanilla pudding (lg. 6 ounce. size)
- 1 1/2 c. lowfat milk
- 1 (12 ounce.) Cold Whip
Direcciones
- 1. Bake cake mix according to directions on package, using 9x13 inch (or possibly larger) pan.
- 2. Boil together crushed pineapple and brown sugar for 2-3 min.
- 3. Perforate top of cake with a fork.
- 4. Pour pineapple-sugar mix over top of perforated cake.
- 5. Mix instant pudding with 1 1/2 c. lowfat milk and spread over pineapple mix.
- 6. Cover top with Cold Whip and chill. 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 55 | 17% |
| Total Fat 6.18g | 8% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 238mg | 10% |
| Potassium 232mg | 7% |
| Total Carbs 66.82g | 18% |
| Dietary Fiber 0.6g | 2% |
| Sugars 64.01g | 43% |
| Protein 3.13g | 5% |
