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Taste of Home

Pineapple Pudding Cake

TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling YIELD: 20 servings.
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

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

  • 1. Preheat oven to 350&deg. 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.
  • 2. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.
  • 3. 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.

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