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:

Quickview
105k Calories
1g Protein
6g Total Fat
11g Carbs
1% Health Score
Limit These
Calories
105k
5%

Fat
6g
10%

  Saturated Fat
3g
22%

Carbohydrates
11g
4%

  Sugar
9g
11%

Cholesterol
12mg
4%

Sodium
59mg
3%

Get Enough Of These
Protein
1g
4%

Vitamin C
13mg
16%

Manganese
0.32mg
16%

Calcium
42mg
4%

Vitamin A
204IU
4%

Phosphorus
40mg
4%

Vitamin B2
0.06mg
3%

Copper
0.07mg
3%

Fiber
0.66g
3%

Vitamin B6
0.05mg
3%

Vitamin B1
0.04mg
3%

Potassium
84mg
2%

Magnesium
9mg
2%

Folate
8µg
2%

Vitamin B12
0.11µg
2%

Vitamin B5
0.18mg
2%

Selenium
1µg
2%

Vitamin D
0.22µg
1%

Zinc
0.21mg
1%

Iron
0.21mg
1%

covered percent of daily need
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