Pineapple Pudding Cake

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Pineapple Pudding Cake
Ingredients:

1 package yellow cake mix
1-1/2 cups milk
1 small package instant vanilla pudding mix
1 package (8 ounces) cream cheese
1 can (20 ounces) crushed pineapple, well drained
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained




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



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