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Pineapple-Cherry Topping 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. Preheat oven as directed on cake mix package.
2. Combine white cake mix, vanilla pudding mix and milk. Bake for 20 minutes in 9-inch pans.
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.

Makes 12 servings.