Ingredients1 h 15 m servings 157 cals
- Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
- Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
- Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Per Serving: 157 calories; 2 g fat; 32.7 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 354 mg sodium. Full nutrition
ReviewsRead all reviews 22
I make this for the diabetics in the family by using sugar free angel food cake, no sugar added crushed pineapple, sugar free pudding and sugar free coolwhip. Since even though it looks awesome ...
Made this years ago and LOVED it! Was a huge hit and a perfect summer treat!
We loved this. I like to make things from scratch, so i made my own cake and used fresh pineapple. It was wonderful. Thanks.
I liked it I thought it was great with wildberries, but I thought the whipped topping was too much
I have made this many times. I use the sugar-free jello and no sugar added pineapple. It is awesome. I do not make the layered cake anymore it is too messy and not cute after it's sliced. I usua...
This is one of my absolute favorite desserts to make in the summer. It is so easy to turn this recipe into a sugar free/no sugar added dessert, too!
My favorite summer dessert. Play with different fruit combos to change it up. Could eat the wholecake by myself!