Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 (18.25 ounces) package yellow cake mix
- 1 1/4 cups cold milk
- 1 (3.4 ounces) package instant vanilla pudding
- 1 (20 ounces) can crushed pineapples, drained
- 1 cup whipping cream (standard size)
- 1 (3 ounces) package cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked coconut, toasted
- =
Directions
Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. Cool. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over Pudding. Sprinkle with coconut.
Cover and refrigerate for 3 hours or overnight.