Pineapple Pudding Cake


I know the holiday season is upon us and most of you are probably working on your Turkey Day menu.  I know that most of us have pumpkin pie or pecan pie for dessert on Thanksgiving and you might be thinking I am going to share with you the most fabulous pumpkin pie recipe E-V-E-R, but alas, it is not true.

Instead, I am going to share with you THIS delicious dessert that is low in calories and fat.  When I made this dessert for my family, it was demolished in no time flat and everyone was clamoring for the leftovers.  There wasn’t much leftover, if you get what I mean.

Pineapple Pudding Cake

(from Taste of Home’s Comfort Food Diet Cookbook)


  • 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


  1. 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 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.
  2. In a bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  In a small mixing 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.

Yields 20 servings.  Nutrition facts: 1 piece equals 131 calories, 2 g fat (1g saturated fat), 1 mg cholesterol, 217 mg sodium, 24 g carbohydrates, 1 g fiber, 3 g fiber.


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