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Recipe Name: Pineapple Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

8 Ounce(s) Fat free whipped topping
1 Box, 9 oz. Jiffy golden
Yellow cake mix
1/2 Cup(s) Water
1 Egg
8 Ounce(s) Fat free cream cheese, at
room temperature
1 Box, 5.1 oz. instant
Vanilla pudding mix
1 20 Oz. Crushed Pineapple
Preheat oven to 350. Spray a 13x9 inch pan with vegetable oil spray.
Inmedium bowl, combine cake mix, water and egg per package
directions.Pour into prepared pan and bake 15-18 minutes or till done
(Cake will bethin.) Cool cake in pan.In medium bowl, beat cream cheese
until smooth. Add pudding mix and skimmilk; 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
freetopping over pineapple layer. Cover and refrigerate before
serving.Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to
MC-RecipeDigest V1 #656 by on Jul 6, 1997

Nutrition (calculated from recipe ingredients)
Calories: 3806
Calories From Fat: 1317
Total Fat: 149.9g
Cholesterol: 607.8mg
Sodium: 6770.4mg
Potassium: 1639.1mg
Carbohydrates: 572.3g
Fiber: 14.4g
Sugar: 345.5g
Protein: 55.2g

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