My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! —Kathleen Worden, North Andover, Massachusetts
Pineapple Pudding Cake
Pineapple Pudding Cake
Prep Time
25 min
Cook Time
15 min
Yield
20 servings
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) reduced-fat cream cheese
- 1 can (20 ounces) unsweetened crushed pineapple, well drained
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1/4 cup chopped walnuts, toasted
- 20 maraschino cherries, well drained
Directions
- Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 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.
Nutrition Facts
1 piece: 151 calories, 5g fat (3g saturated fat), 18mg cholesterol, 206mg sodium, 25g carbohydrate (15g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
