Hawaiian Wedding Cake
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Hawaiian Wedding Cake calories by ingredient
Introduction
This wonderful recipe has been changed some to reduce the fat and calories, but it still tastes as rich as the original! It's very simple to make...and guests will love it.This wonderful recipe has been changed some to reduce the fat and calories, but it still tastes as rich as the original! It's very simple to make...and guests will love it.
Number of Servings: 18
Ingredients
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1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups 1% buttermilk
4 egg whites
1 egg
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 cup flaked coconut, toasted
Directions
In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator. Yield: 18 servings.
One serving: 1 piece
221 Calories
5 g Fat
2 g Saturated Fat
17 mg Cholesterol
378 mg Sodium
38 g Carbohydrate
1 g Fiber
6 g Protein
Diabetic Exchange: 2 starch, 1 fat, 1/2 fruit
Number of Servings: 18
Recipe submitted by SparkPeople user TABBYKAT75.
Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator. Yield: 18 servings.
One serving: 1 piece
221 Calories
5 g Fat
2 g Saturated Fat
17 mg Cholesterol
378 mg Sodium
38 g Carbohydrate
1 g Fiber
6 g Protein
Diabetic Exchange: 2 starch, 1 fat, 1/2 fruit
Number of Servings: 18
Recipe submitted by SparkPeople user TABBYKAT75.
Member Ratings For This Recipe
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BOSSMOM63
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GBABE05
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FATKAT2008
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PHATGURL09
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BIGCHEFMAR53