Pineapple Pudding Cake

Name: Pineapple Pudding Cake
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; 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

8 ingredients

5 steps

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
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

Directions

1

Prepare cake mix batter according to package directions; pour into a
2

coated with cooking spray.
3

Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
5

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.