Pineapple Pudding Cake

1 package (9 ounces) yellow cake mix

½ cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix or 1 package (1 ounce) sugar-free instant vanilla pudding mix

1 package (8 ounces) cream cheese or reduced-fat cream cheese

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

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

¼ cup chopped walnuts, toasted

20 maraschino cherries, well drained

Preheat the oven to 350°F. Prepare the cake mix batter according to the package directions. Pour the batter into a greased 13x9-inch baking pan. Bake until a toothpick inserted near the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack.
In a large bowl, whisk the milk and pudding mix for two minutes. Let it stand for an additional two minutes or until soft-set. In a small bowl, beat the cream cheese until smooth. Beat in the pudding mixture until blended.
Spread the pudding layer evenly over the cooled cake. Sprinkle with the crushed pineapple, then spread with whipped topping.
Refrigerate the cake for at least 30 minutes. Sprinkle with walnuts and cherries before serving.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m