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Piña Colada Cake

Piña Colada Cake
  • Prep 10 min
  • Total 30 min
  • Servings 16
Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking .
May 22, 2018

Ingredients

  • 1 box Betty Crocker™ white angel food cake mix
  • 1 cup unsweetened crushed pineapple
  • 3 cups frozen fat-free frozen whipped topping, thawed
  • 1/2 cup toasted coconut

Steps

  • 1
    Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
  • 2
    In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
  • 3
    Bake 20 minutes or until toothpick inserted in centre comes out almost clean. Cool completely on a rack.
  • 4
    Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

  • Trademarks referred to herein are the properties of their respective owners.
  • Angel Food Cake Angel Food Cake is made with egg whites that don't contain the cholesterol found in egg yolks. That's good news for your heart.

Nutrition Facts

Serving Size: 16 servings
Calories
131.8
Total Fat
2.1g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
227mg
Total Carbs
27g
Dietary Fiber
0.6g
Sugars
19.9g
Protein
1.9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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