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Coconut-Pecan Pudding Cake

  • 16servings
  • 50minutes
  • 310calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) white cake mix

  2. 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

  3. 1-1/3 cups water

  4. 4 egg s

  5. 1/4 cup oil

  6. 1-1/3 cups BAKER'S ANGEL FLAKE Coconut

  7. 1 cup PLANTERS Chopped Pecans

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F. Grease and flour three 9-inch round baking pans; set aside. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed 4 min. Stir in coconut and pecans.

  2. POUR into prepared pans.

  3. BAKE 35 min. or until wooden toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min.; remove to wire racks. Cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)

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