Pineapple Cake

Pineapple Cake

Recipe By : Cincinnati Enquirer--Sunday June 29, 1997

1 Preparation Time :

Categories : All Newly Typed Not Shared Dessert

Amount Measure Ingredient -- Preparation Method -- -- --

8 ounces fat free whipped topping -- thawed

1 box (9 oz.) Jiffy golden yellow cake mix

1/2 cup water

1 egg

8 ounces fat free cream cheese -- at room temperature

1 large box (5.1 oz.) instant vanilla pudding mix

1 can (20 oz.) crushed pineapple -- drained

350. Spray a

13x9 inch pan with vegetable oil spray. In

medium bowl, combine cake mix, water and egg per package directions. Pour

into prepared pan and bake 15-18 minutes or till done (Cake will be thin.)

Cool cake in pan.

In medium bowl, beat cream cheese until smooth. Add pudding mix and skim

milk; beat until well mixed and thick.

To assemble cake: Spread cream cheese mixture evenly over cooled cake.

Spoon drained pineapple over this layer and spread thawed fat free topping

over pineapple layer. Cover and refrigerate before serving. - - - - - - - - - - - - - - - - - -