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Pineapple Pudding Cake

 Pineapple Pudding Cake
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 ServingsPrep: 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
  • 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 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. Yield: 20
  • servings.
Nutritional Facts: 1 piece equals 131 calories,

2 of 2

Pineapple Pudding Cake (continued)

Nutritional Facts: 2 g fat (1 g saturated fat), 1 mg cholesterol, 217 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.