Pineapple-Cherry Topped Cake

Easy and impressive

Pineapple-Cherry Topped Cake


  • 1 (18.25-ounce) package white cake mix
  • 1 (3.5-ounce) package vanilla pudding mix
  • 1 cup milk
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) container frozen non-dairy whipped topping, thawed
  • 1 (8-ounce) can crushed pineapple, drained and squeezed dry
  • 1/2 cup chopped maraschino cherries
  • 1/2 cup chopped nuts


  1. 1. Preheat oven as directed on cake mix package.
  2. 2. Combine white cake mix, vanilla pudding mix and milk. Bake for 20 minutes in 9-inch pans.
  3. 3. In a bowl, combine softened cream cheese and non-dairy whipped topping; mix until smooth then spread over the cake. Top with crushed pineapple chunks, chopped cherries, and chopped nuts.


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