Directions:
- Preheat oven to 350. Lightly grease 9x13 inch cake pan.
- Sprinkle half the pecans and coconut over bottom of pan.
- Make cake mix as directed on box and pour batter over pecans and coconut.
- Beat together cream cheese, butter, vanilla, and powdered sugar until creamy.
- Drop cream cheese mixture by spoonfuls over cake batter. Do not stir into batter.
- Bake 40-45 minutes, or until tests done.
- Cool completely.
- Make pudding as directed on box and spread over cooled cake.
- Sprinkle remaining nuts and coconut over pudding, along with half of the toffee bits.
- Spread Cool Whip over pudding and sprinkle with remaining toffee bits.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.79 Kcal (1716 kJ) | ||
| Calories from fat | 346.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.52g | 59% | |
|---|---|---|---|
| Cholesterol | 68.39mg | 23% | |
| Sodium | 145.49mg | 6% | |
| Potassium | 242.33mg | 5% | |
| Total Carbs | 13.69g | 5% | |
| Sugars | 8.56g | 34% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 6.09g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 282.15 Kcal (1181 kJ) | ||
| Calories from fat | 238.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.52g | 59% | |
|---|---|---|---|
| Cholesterol | 47.09mg | 23% | |
| Sodium | 100.18mg | 6% | |
| Potassium | 166.85mg | 5% | |
| Total Carbs | 9.43g | 5% | |
| Sugars | 5.89g | 34% | |
| Dietary Fiber | 1.99g | 12% | |
| Protein | 4.19g | 12% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 6% | |
| Calcium | 66mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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