Pineapple Pudding Cake

Pineapple Pudding Cake

Donna A
Edited on Jul 17, 2008

Easy to make with a pudding cream chese topping. Kids love it. Serves 20, 1 piece equals 131 calories.


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) 1/3 less fat cream cheese, softened
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 tub(8 ounces) reduced fat whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained


Prepare cake mix according to package directions; pour into a 13x9 inch baking pan coated with cooking spray. Bake at 350 degrees for 25-35 minutes until done. Cool Completley on a wire rack. In a bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes 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. Spinkle with walnuts and garnish with cherries. Refrigerate until serving.

Not a NESTLÉ®-tested recipe.

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