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1 hours
Prep: 15 minutes
Cook: 35 minutes
1740 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | package | cake mix, yellow | |
| 4 | large | eggs | |
| 1 | cup | vegetable oil | |
| 1/2 | cup | pecans | |
| 1 | can | mandarin oranges | in juice, drained |
| Frosting | |||
| 8 | ounces | pineapple, canned, crushed | in juice |
| 3 | tablespoons | cornstarch | |
| 1 | cup | sugar | |
| 4 | each | bananas | |
| 1 | cup | milk | |
| 1 | box | instant pudding mix, vanilla | |
| 8 | ounces | whipped topping, prepared | |
| 1/2 | cup | coconut flakes | |
| 1/2 | cup | pecans | |
Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown.
Cool.
FROSTING:
Mix pineapple, including juice, with cornstarch and sugar.
Cook over medium heat, stirring constantly until thick and clear.
Cool and pour over cooled cake.
Slice bananas on top of pineapple layer.
Combine pudding mix with milk.
Fold in Cool Whip.
Add coconut and pecans.
Spread over cake.
| % Daily Value* | |
| Total Fat 101.0g | 155% |
| Saturated Fat 18.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 972mg | 41% |
| Total Carbohydrate 202.0g | 67% |
| Dietary Fiber 8.0g | 33% |
| Sugars 135.0g | |
| Protein 19.0g | 38% |
| Vitamin A | 10% | Vitamin C | 26% | |
| Calcium | 32% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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