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A layered Southern-style dessert with moist yellow cake, vanilla pudding, whipped topping, and toasted coconut pecans.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box yellow cake mix, prepared
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tsp vanilla extract
  • 2 boxes vanilla instant pudding mix
  • 3 cups milk
  • 8 oz whipped topping
  • 1 cup sweetened shredded coconut, toasted
  • 1 cup chopped pecans, toasted

Equipment

  • 9"x13" baking pan
  • mixing bowls
  • whisk

Method
 

  1. Bake yellow cake in a 9x13 pan according to package directions.
  2. Poke holes in warm cake using a spoon handle.
  3. Heat sugar and water until dissolved, stir in vanilla, and pour over cake.
  4. Whisk pudding mix with milk until thick, then spread over cake.
  5. Spread whipped topping evenly over pudding layer.
  6. Top with toasted coconut and pecans. Refrigerate before serving.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 360mgPotassium: 210mgFiber: 2gSugar: 34gVitamin A: 8IUCalcium: 10mgIron: 10mg

Notes

Chill overnight for best flavor and texture.

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