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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