Ingredients:
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 large eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1 - 20 ounce can crushed pineapple, not drained
- 1 cup chopped cashews
- 3/4 cup sweetened flaked coconut
- Topping:
- 1 - 3.4 ounce package instant vanilla pudding mix
- 1 - 8 ounce package cream cheese
- 1 - 8 ounce container frozen whipped topping, thawed
- sweetened flaked coconut
- chopped cashews
Preparation:
In a large bowl, mix sugar, soda and flour by hand. Stir in eggs, vanilla and pineapple with juice. Add cashews and coconut. Pour into 9-inch by 13-inch pan coated with non-stick spray.
Bake for 35 to 40 minutes. Cool.
For topping, prepare pudding as instructed on package and set aside.
In a medium bowl, beat cream cheese until smooth and mix in prepared pudding. Fold in the whipped topping and spread over cooled cake.
Sprinkle top with coconut and chopped cashews; refrigerate.
Makes 12 servings of pineapple coconut pudding cake.
Calories/Serving: 420
Nutrition: One serving provides approximately: 420 calories, 8 g protein, 69 g carbohydrates, 1 g fiber, 13 g fat (7 g saturated), 44 mg cholesterol, 51 mcg folate, 3 mg iron, 404 mg sodium.
