Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals using handle of wooden spoon.
Beat 1 pkg. pudding mix and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Use offset spatula to spread pudding into holes in cake.
Combine pineapple, 1/4 cup nuts and remaining dry pudding mix in medium bowl. Gently stir in Cool Whip; spread over cake.
Refrigerate 1 hour. Top with marshmallows and remaining nuts just before serving.
Kraft Kitchen Tips!
The frosted cake can be refrigerated up to 24 hours before topping with the marshmallows and nuts just before serving.
How to Use the Remaining Canned Crushed Pineapple
Spoon remaining crushed pineapple (from can) into airtight container. Refrigerate up to 3 days before using to prepare your favourite fruit smoothie or fruit salad.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3 g
Cholesterol 30 mg
Sodium 290 mg
Carbohydrate 34 g
Fibre 1 g
Sugars 22 g
Protein 3 g
20 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.