Think spring with pineapple pudding cake



With spring just around the corner for us, I want to think Spring! I know old man winter has still got us in his grasp, but with this week’s recipe I would like to think I’m bringing in a little Spring with this “Sunshine” cake.

It’s cool and refreshing and it’s a great dessert to help us think Spring!

It’s a little bit more diet friendly because of the icing. There’s no super sweet high calorie frosting on top of it, however it really sets off the cake. It’s creamy and eye appealing and just the right sweet.

Pineapple Pudding Cake

1 package (9 ounces) yellow cake mix

1 ½ cups cold fat-free milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 package (8 ounces) reduced-fat cream cheese, room temperature

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

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

20 maraschino cherries, well drained


1. Preheat oven to 350 degrees. Prepare cake mix batter according to package directions; pour into a greased 13×9 inch baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack.

2. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft set.

3. In a small bowl beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over the cake. Sprinkle with pineapple; spread with whipped topping. Garnish with cherries. Refrigerate until serving.


By Lou Ann Thompson

Country Cooking

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