Fruit & Pudding Cake
A yellow cake layer is topped with fresh fruit, a sweetened vanilla pudding and cream cheese layer, whipped cream and coconut in this delicious summer cake.
Servings: 16 servings
Calories: 204kcal
Ingredients
- 3/4 of a yellow cake mix
- 1/2 cup water
- 1 egg
- 2 cups milk
- 8 ounces cream cheese softened
- 1 package 3.9 oz. instant vanilla pudding
- 1 8 oz. tub frozen whipped topping
- 1 8 oz. can pineapple tidbits, drained
- 1 1/2 cups fresh strawberries sliced
- 1 1/2 cups fresh blueberries or black berries
- 1/2 cup coconut
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with non-stick cooking spray.
- Mix 3/4 of the cake mix with the water and egg until well blended.
- Pour into the prepared pan and bake for 15-20 minutes; cool completely.
- Meanwhile, beat the cream cheese until light and fluffy.
- Gradually beat in the milk and mix until smooth. Stir in the instant vanilla pudding.
- Spread the pudding mixture evenly on the cooled cake. Top the pudding layer with the whipped topping.
- Sprinkle the coconut over the whipped cream layer. Top with the pineapple and berries.
- Chill for at least 2 hours before serving.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 262mg | Fiber: 2g | Sugar: 17g