Title: Pineapple Cake
Categories: All newly t, Dessert
Yield: 1 Servings

8 oz Fat free whipped topping,
-thawed
1 Box (9 oz.) Jiffy golden
-yellow cake mix
1/2 c Water
1 Egg
8 oz Fat free cream cheese, at
-room temperature
1 lg Box (5.1 oz.) instant
-vanilla pudding mix
1 cn (20 oz.) crushed pineapple,
-drained

Preheat oven to 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.

Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe
Digest V1 #656 by L979@aol.com on Jul 6, 1997