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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