Prep Time
20 Mins
Cook Time
48 Mins
Yield
Makes 24 servings

How to Make It

HEAT oven to 350°F.

DRAIN pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into greased 15- x 10- x 1-inch pan.

BAKE 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT pudding mix and milk with whisk 2 min. Stir in pineapple. Spread over cake; cover with COOL WHIP. Top with coconut and nuts. Keep refrigerated.

Nutritional Information
Calories: 210
Total fat: 10 g
Saturated fat: 3 g
Cholesterol: 30 mg
Sodium: 220 mg
Carbohydrate: 28 g
Dietary Fiber: 1 g
Sugars: 20 g
Protein: 3 g
Vitamin A: 0% DV
Vitamin C: 8% DV
Calcium: 6% DV
Iron: 4% DV

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