Wednesday, May 4, 2016

Pineapple Pudding Cake


  • 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
  • ¼ cup chopped walnuts, toasted
  • 20 maraschino cherries, well drained
  1. Directions
  2. Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
  3. Bake at 350° for 15-20 minutes or until a toothpick inserted near 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. Yield: 20 servings.
Nutrition Information
Serving size: 20 Calories: 1321 Carbohydrates: 24 Sodium: 217 Fiber: 1 Protein: 3

Pineapple Pudding Cake Recipe photo by Taste of Home
Originally published as Pineapple Pudding Cake in Healthy Cooking August/September 2008, p55

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