Pineapple Pudding Cake
- Number of Servings: 1
Ingredients
1 Box Yellow Cake MixSugar Free Instant Vanilla Pudding 3 cups cold fat-free milk1 package fat-free cream cheese1 can unsweetened crushed pineapple1 carton frozen fat free whipped topping1/4 cup chopped walnuts20 maraschino cherries
Prepare cake mix according to package. Pour into 13/9 inch pan. Bake at 350 degrees according to package, until toothpick inserted near the center comes out clean. Cool completely.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small mixing 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.
Number of Servings: 1
Recipe submitted by SparkPeople user SHERITNOK.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small mixing 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.
Number of Servings: 1
Recipe submitted by SparkPeople user SHERITNOK.
Nutritional Info Amount Per Serving
- Calories: 316.3
- Total Fat: 5.0 g
- Cholesterol: 26.0 mg
- Sodium: 636.2 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 0.5 g
- Protein: 3.8 g
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