Pineapple Pudding Cake Recipe

It's so cool and refreshing that it never lasts very long! 

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) fat-free cream cheese

·         1 can (20 ounces) unsweetened crushed pineapple, well drained

·         1 carton (8 ounces) frozen fat-free whipped topping, thawed

·         1/4 cup chopped walnuts, toasted

·         20 maraschino cherries, well drained

Directions :)

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. Let stand for 2 minutes or until soft-set.

4. 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.