** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix cake mix according to directions, using milk instead of water.
2. Bake in 13x9 inch pan. When done, punch holes into it with a fork.
3. Heat pineapple and sugar, just to a boil. Pour this over hot cake.
4. Let cake cool completely Mix cream cheese with mixer until smooth.
5. Slowly add the 2 cups milk and pudding. Spread this on cake and refrigerate until pudding is set.
6. Cover cake completely with sliced bananas. Cover bananas with a layer of Cool Whip.
7. Sprinkle with cherries,pecans and coconut. Refrigerate several hours before serving.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Banana, Cheese, Cherry, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.