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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 12 servings The following items or measurements are not included below: peach pie filling |
||
| Calories 455 | ||
| Calories from Fat 185 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.7g | 31% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 639mg | 26% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 63.9g | 21% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 47.6g | ||
| Protein 5.2g | 10% | |
Ingredients
Cake
- 1 (18 ounce) box orange cake mix
- 1 (24 ounce) can peach pie filling
- 2 eggs
- 1/2 cup sour cream
Frosting
- 1 (16 ounce) can crushed pineapple
- 1 (8 ounce) package instant vanilla pudding
- 1 (8 ounce) package softened cream cheese
- 8 ounces Cool Whip
- 1/2 cup toasted shredded coconut
Directions
1
Mix together cake mix pie filling, eggs, and sour cream. Pour into 9x13 inches pan. Bake for 25-30 min at 350°F.2
Whip cream cheese until fluffy.3
Add pudding and undrained pineapple.4
Fold in cool whip.5
Spread over cooled cake.6
Sprinkle with toasted coconut.
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