Pineapple Pudding Cake

By kayjayjohnson

This Pineapple Pudding Cake delicious dessert is low in calories and fat. When I made this dessert for my family, it was demolished in no time flat and everyone was clamoring for the leftovers.

Ingredients

• 1 package (9 ounces) yellow cake mix
• 1 1/2 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 package (8 ounces) fat-free cream cheese
• 1 can (20 ounces) unsweetened crushed pineapple, well drained
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 1/4 cup chopped walnuts, toasted
• 20 maraschino cherries, well drained

Details

Servings 10
Adapted from shrinkingjeans.net

Preparation

Step 1

Prepare cake mix batter according to package directions; pour into a 13-in x 9-in. baking pan coated with cooking spray.

Bake at 350 degrees fahrenheit for 15-20 minutes or until a toothpick inserted near the center comes out clean.

Cool completely on a wire rack.

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

In a small mixing bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries.

Refrigerate until serving.