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Pineapple Cream Cake

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Rating: 5/5 5 stars
1 review

ready in: 1-2 hrs
serves/makes:   12

recipe id: 53560
cook method: oven, stovetop

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1 package white cake mix, prepared
1 cup sugar
1 can (20 ounce size) crushed pineapple, drained
1 box (4 ounce size) instant vanilla pudding, prepared
1 cup sour cream
12 ounces whipped topping
1/2 cup toasted coconut


Prepare cake as directed and bake in 13x9 pan.

Heat sugar and pineapple in a small saucepan until sugar is dissolved.

Prepare pudding as directed. Add sour cream, stir into pudding. Refrigerate for 15 minutes.

Pour mixture over cake. Spread whipped topping over top and sprinkle with coconut.

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405 calories, 16 grams fat, 65 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
Delicious easy cake to make!