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Piña Colada Cake

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

Ingredients

1
box Betty Crocker™ white angel food cake mix
1
can (8 oz) unsweetened crushed pineapple
8
oz Cool Whip™ fat-free frozen whipped topping, thawed
1/2
cup (2 oz) toasted coconut

Directions

  • 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 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.
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Tips  

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.

Eat Up Slim Down Annual Recipes 2004 from Prevention® (2004) p. 201

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
(
Calories from Fat
10
)
Daily Value
(
Trans Fat
0g
)
Cholesterol
0mg
0%
Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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