Ingredients
1 package (9 ounces) yellow cake mix1-1/2 cups cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 package (8 ounces) reduced-fat cream cheese1 can (20 ounces) unsweetened crushed pineapple, well drained1 carton (8 ounces) frozen reduced-fat whipped topping, thawed1/4 cup chopped walnuts, toasted20 maraschino cherries, well drained
Preparation
Preheat oven to 350° . Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 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.
