Finish your meal with Pineapple Pudding Cake. It is so delicious that your family won’t realize it’s healthy, too!
Pineapple Pudding Cake
Ingredients:
1 yellow cake mix
1-1/2 cups cold fat-free milk
1 box sugar-free instant vanilla pudding mix
1 – 8 oz package fat-free cream cheese
1 – 20 oz can unsweetened crushed pineapple, well drained
1 – 8 oz carton frozen fat-free whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained
Directions
~Preheat oven at 350°.
~Prepare cake mix batter according to package directions. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake for 15-20 minutes. 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.