Rating: 4.5 stars 4.4
31 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

This was given to me by a long-time friend now living in Virginia

Recipe Summary

Servings:
24
Yield:
1 -9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bake yellow cake mix according to package directions for one 9x13 inch cake.

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  • Combine the crushed pineapple (undrained) with the white sugar and cook for 5 minutes over medium heat. Set aside to cool.

  • Mix instant vanilla pudding according to package directions.

  • Once cake is cool spread the cooled pineapple mixture over the top followed by the vanilla pudding, sliced bananas, and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving.

Nutrition Facts

348 calories; protein 4.4g; carbohydrates 39.8g; fat 20.7g; cholesterol 0.4mg; sodium 216.7mg. Full Nutrition
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