Pineapple Pudding Cake
* Exported for MasterCook 4 by Living Cookbook *
Pineapple Pudding Cake
Recipe By : Healthy Cooking
Serving Size : 20 Preparation Time: 0:25
Categories : Healthy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- (9 ounces)
1 cup cold fat-free milk -- (1-1/2)
1 package sugar-free instant vanilla pudding mix -- (1 ounce)
1 package fat-free cream cheese -- (8 ounces)
1 can unsweetened crushed pineapple -- (20 ounces)-- well
drained
1 carton frozen fat-free whipped topping -- (8 ounces) thawed
1/4 cup chopped walnuts -- toasted
20 maraschino cherries -- well drained
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 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.
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 139
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 5.2mg
Sodium: 185.1mg
Potassium: 34mg
Carbohydrates: 21g
Fiber: <1g
Sugar: 11.4g
Protein: 1.7g
Recipe Source: Healthy Cooking
Nutrition 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.
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