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Mercy- Pina Colada Cake- May 1, 2012

Ruth West from Mercy has a light dessert with a hint of pineapple.
Pina Colada Cake 1 package (14 1/2 oz) angel food cake mix (one step works best) 1 can (8 oz) unsweetened crushed pineapple 8 oz fat-free frozen whipped topping, thawed 1/2 cup (2 oz) toasted coconut 1. heat oven to 350 degrees F. Spray a 13 x9 - 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 center 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. Makes 16 servings. Nutriition Information: 1 serving : Calories 140, total fat 1 g, Cholesterol 0 mg, Sodium 230 mg, Total Carbohydrates 30 g (Dietary fiber 0 g, Sugars 21 g), Protein 2 g. Precent Daily Value: Calcium 4%. Source: Eat Better America
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