Pineapple Coconut Pudding Cake

Name: Pineapple Coconut Pudding Cake
Yield: 4 servings
Ingredients: 1 pkg. vanilla cake mix (Duncan Hines); 8 oz. pkg. cream cheese, room temperature; 12 oz. can crushed pineapple, drained; 2 pkg. vanilla instant pudding; 2 c. Heritage milk; 1 pkg. chopped walnuts; 1 pkg. coconut

Vegetarian Dairy

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Ingredients

1 pkg. vanilla cake mix (Duncan Hines) ⓘ
8 oz. pkg. cream cheese, room temperature ⓘ
12 oz. can crushed pineapple, drained ⓘ
2 pkg. vanilla instant pudding ⓘ
2 c. Heritage milk ⓘ
1 pkg. chopped walnuts ⓘ
1 pkg. coconut ⓘ

Instructions

Bake cake mix in 17 x 11-inch cookie sheet at 325° for 30 minutes.
Let cool.
Make pudding to which you have also beat in cream cheese.
Spread on cake.
Drop on crushed pineapple.
Spread on Cool Whip.
Add finely chopped walnuts; sprinkle coconut. Refrigerate until ready to serve.

Nutrition & Diet Analysis (per serving)

576 kcal 29% DV

Protein Fat Carbs

Macronutrients

Protein 9.5g 19% DV

Total Fat 39.8g 51% DV

Carbs 50.5g 18% DV

Fiber 4.3g 15% DV

Sugar 29.5g 59% DV

Electrolytes

Sodium 333.3mg 14% DV

Potassium 361.5mg 8% DV

Cholesterol 45.5mg 15% DV

Vitamins & Minerals

Vitamin A 137.3mcg 15% DV

Vitamin C 7mg 8% DV

Vitamin D 0.7mcg 3% DV

Calcium 192.5mg 15% DV

Iron 3.5mg 19% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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