Pineapple Pudding Cake

Quite recently, I have been on the search for a healthy alternative to the common cake varieties that we see today. Of course, when you think of a healthy cake, you think of low or no sugar added to the mix, but not with this recipe. What also makes this process enjoyable is the simplicity of each step; there are no overly complicated steps in this instructable, which is why I love making it whenever I have the time.

While you follow the process, you will see why I have this recipe now in high regard.

Ingredients:

1 pkg. (9 oz.) yellow cake mix (any kind will work)

1 1/2 cups cold fat-free milk

1 pkg. (1 oz.) sugar-free instant vanilla pudding mix

1 pkg. (8 oz.) reduced-fat cream cheese

1 can (20 oz.) unsweetened crushed pineapple, well drained

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

optional piece: 1/4 cup chopped walnuts

optional piece: maraschino cherries, well drained

Tools:

Small bowl (any kind)

Oven (pre-heats to 350 degrees)

13x9-in baking pan

Large bowl

Whisk

Spatula

Baking Spray

Strainer

Set the oven to 350 degrees Fahrenheit when you are ready to place the cake mix in.

Follow the ingredient instructions for the type of cake mix that you will be using for this recipe, and also grab yourself a large mixing bowl.

Follow the steps of the cake mix until everything is mixed to a consistent substance.

Butter the pan so that the cake mix will not get stuck to the sides or bottom when you want to cut out a piece.

Pour cake mix into your 13x9-inch baking pan and make sure it is spread evenly

Place the pan with your cake mix into the oven for 15-20 minutes

Tip: Set the time for 15 minutes and check the inside of the cake to see if it is ready. If not, place it back in for another 5 minutes.

You want to gather your choice of vanilla pudding, fat-free milk, and a whisking tool to mix them.

Mix the pudding packet and fat-free milk together for around 5 minutes or until it thickens slightly.

Gather the cream cheese and a small bowl, and any tool of your choice that you think will have the best effect in beating the cheese

Beat well until the cream cheese is out of its original form.

You want ot gather the cream cheese and pudding mix to then bring them together to be combined.

Mix the two into one of the bowls. I chose the small bowl, but that is up to you.

Bring the cake out of the oven to check the inside. If you can stick a toothpick in and not have raw cake mix on it, then the cake is done and is reaady ot be taken out.

Gather the pudding mix and bring it over to your cooled-down cake, and make sure to get all of the pudding mix in the pan and on the cake.

There are many ways to go about this, but the simplest way to do this is after you've poured all of the pudding mix you want to shake the pan until it has spread mostly over the cake, then come in with a spatula and finish it up.

When you want to put on your pineapple bits, you'd want them to be less wet for when you spread them over the cake, so a strainer will help with that.

You want to spread the pineapples over the cake however you want to. For me, I went slightly conservative for the amount that is needed, but anyway you do it will still work.

You want to grab your whipped topping after you have successfully thawed it, you will also need a spatula, either one you've used before and you rinsed, or a completely new one, that will be up to you.

There is only really one way to evenly spread the whipped topping over the cake, and that is with a spatula, which was the tool that I used and would recommend

Finally, the last ingredient you could use, the walnuts.

For me I like walnuts in small amounts, so when I placed them on the cake, I didn't completely cover the cake, but like other steps in this instructable, this part is completely up to you.

At last, you've finished making your pineapple pudding cake, and it is time for you to enjoy what you have created.