Pineapple Aloha Cake
Ingredients
- 1 pkg. yellow cake mix
- 20 oz. can crushed pineapple (save juice)
- 8 oz. block low-fat cream cheese, softened
- 2-1/4 c. milk
- large box instant vanilla pudding
- 8 oz. container of Cool Whip or Tru Whip (healthier alternative to Cool Whip)
Garnish
- 1/2 c. chopped walnuts (or more if desired)
- 1 c. maraschino cherries, drained, patted dry and sliced
- 1 c. flaked sweetened coconut
Instructions
Mix cake according to directions using pineapple juice instead of water (water can be added to make up the difference).
Pour into a 9 x 13" greased and floured pan. Bake according box directions.
Let cool and spread drained pineapple over cake.
Mix cream cheese, milk and pudding with an electric mixer. Spread over pineapple.
Top with Cool Whip or Tru Whip.
Garnish with chopped nuts, maraschino cherries and flaked coconut.
Chill and serve.