Preacher's Delight

4.0
(13)

Moist and very good. Holes are poked in a sheet cake, and sweetened coconut milk and pineapple juice are poured over to soak in. Whipped topping is spread on after it cools.

1
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
16
Yield:
1 - 9x13 inch pan

Ingredients

  • 1 (18.25 ounce) package white cake mix

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (14 ounce) can cream of coconut

  • ¾ cup pineapple juice

  • 1 (16 ounce) container frozen whipped topping, thawed

Directions

  1. Prepare and bake white cake mix according to package directions for a 9x13 inch pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

  2. Mix cream of coconut, sweetened condensed milk and pineapple juice together. Pour over the top of the hot cake. Let cake cool completely then frost with the whipped topping. Keep cake refrigerated

Nutrition Facts (per serving)

397 Calories
17g Fat
59g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 397
% Daily Value *
Total Fat 17g 21%
Saturated Fat 12g 59%
Cholesterol 8mg 3%
Sodium 259mg 11%
Total Carbohydrate 59g 22%
Dietary Fiber 0g 1%
Total Sugars 51g
Protein 4g
Vitamin C 2mg 10%
Calcium 135mg 10%
Iron 1mg 3%
Potassium 173mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.