Pineapple Pudding Cake
Pineapple Pudding Cake requires approximately 40 minutes from start to finish. This recipe serves 20. This hor d'oeuvre has 153 calories, 2g of protein, and 7g of fat per serving. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 7454 people were glad they tried this recipe. If you have cream cheese, walnuts, yellow cake mix, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is not so super. Pineapple Pudding Cake, Pineapple Pudding Cake Cake Mix Cake, and Pineapple-Sour Cream Pudding Cake are very similar to this recipe.
Servings: 20
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
1 package (8 ounces) fat-free cream cheese
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
20 maraschino cherries, well drained
1 can (20 ounces) unsweetened crushed pineapple, well drained
1/4 cup chopped walnuts, toasted
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 package (9 ounces) yellow cake mix
Equipment:
baking pan
toothpicks
wire rack
whisk
bowl
Cooking instruction summary:
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. Originally published as Pineapple Pudding Cake in Healthy CookingAugust/September 2008, p55 Nutritional Facts 1 piece equals 131 calories, 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. Print Add to Recipe Box Email a Friend
Step by step:
1. Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
2. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a large bowl, whisk milk and pudding mix for 2 minutes.
4. Let stand for 2 minutes or until soft-set.
5. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended.
6. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
Nutrition Information:
covered percent of daily need
