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Pineapple Pudding Cake

Posted by on Apr. 1, 2010 at 1:50 PM
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Pineapple Pudding Cake Recipe

Pineapple Pudding Cake Recipe
Photo by: Taste of Home
Rating 4.64

93% would make again

Read reviews (51)

Rate recipe

My mother used to love making this easy dessert in the summertime. It's so cool and refreshing that it never lasts very long! Kathleen Worden - North Andover, Massachusetts

 
  • 20 Servings
  • Prep: 25 min. Bake: 15 min. + chilling

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
    Philadelphia 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

  • Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
  • Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  • In a 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. Yield: 20 servings.
by on Apr. 1, 2010 at 1:50 PM
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