Directions:
- PREHEAT oven to 350ºF.
- Grease a 15x10x1-inch baking pan.
- Drain pineapple, reserving 1 cup of the juice; set pineapple aside.
- Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water, and 1 tsp rum extract (if desired).
- Pour batter into baking pan.
- BAKE 15 to 18 minute or until wooden toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- ADD milk to dry pudding mix and beat with wire whisk 2 minute or until well blended.
- Stir in pineapple and remaining 1 tsp rum extract (if desired) and spread over cake.
- Cover this with whipped topping into which you have stirred coconut extract(if desired).
- Sprinkle with toasted coconut and pecans (if desired).
- Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.36 Kcal (483 kJ) | ||
| Calories from fat | 88.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 15% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 7% | |
| Sodium | 39mg | 2% | |
| Potassium | 82.01mg | 2% | |
| Total Carbs | 5.98g | 2% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 308.28 Kcal (1291 kJ) | ||
| Calories from fat | 235.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.16g | 15% | |
|---|---|---|---|
| Cholesterol | 55.49mg | 7% | |
| Sodium | 104.21mg | 2% | |
| Potassium | 219.16mg | 2% | |
| Total Carbs | 15.99g | 2% | |
| Sugars | 3.01g | 5% | |
| Dietary Fiber | 1.25g | 2% | |
| Protein | 5.3g | 4% | |
| Vitamin C | 0.7mg | 0% | |
| Iron | 1.1mg | 2% | |
| Calcium | 76.7mg | 3% | |
* 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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