Pineapple Pudding Cake

• 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
• 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
2. coated with cooking spray.
3. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
5. 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.

yellow cake, cold fat, sugar, cream cheese, pineapple, walnuts, maraschino cherries

Taken from www.tasteofhome.com/recipes/pineapple-pudding-cake/ (may not work)