Spring Blossoms

Saturday, March 21, 2015

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
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

Directions


1/ Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
2/ Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3/ In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4/ 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.

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