Pineapple Pudding Cake Recipe

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

How to make Prepare :

•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 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.