Pineapple Pudding Cake
Ingredients
1 pkg (9oz) yellow cake mix1 1/2 c cold skim milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 pkg (8oz) fat-free cream cheese at room temperature
1 can (20oz) unsweetened crushed pineapple, well drained
1 carton (8oz) frozen fat-free whipped topping, thawed
1/4 c chopped walnuts, toasted
20 maraschino cherries, well drained
Instructions
Prepare cake mix batter according to package directions, pour into a greased 13" x 9" baking pan . Bake at 350 degrees 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 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 cherreis. Refrigerate until serving.
Note: Next time I would add an additional small can of crushed pineapple. I would have like a little more pineapple flavor.