Pineapple Pudding Cake
By aerin8
Ingredients
- 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 20
Preparation time 25mins
Cooking time 40mins
Preparation
Step 1
Directions
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° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a small 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.
You'll also love
- Carmel Popcorn 4/5 (1 Votes)
- Gayle's Pumpkin Bread 4/5 (1 Votes)
- Grape Salad *** 4/5 (3 Votes)
- Banana Cream Pie 4/5 (2 Votes)
- Cherry or Apple Crunch 4/5 (1 Votes)
- Pineapple Jam - canning 3.8/5 (25 Votes)
- Pineapple Ham Loaf 4.2/5 (6 Votes)
Review this recipe