Pineapple Pudding Cake Recipes

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PINEAPPLE PUDDING CAKE



Pineapple Pudding Cake image

Make and share this Pineapple Pudding Cake recipe from Food.com.

Provided by Julie Hollie

Categories     Dessert

Time 55m

Yield 1 eight X eleven Cake, 10-12 serving(s)

Number Of Ingredients 8

18 ounces yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (4 ounce) package vanilla pudding mix
1 (8 ounce) can crushed pineapple
1/2 cup sugar
1 (8 ounce) container Cool Whip

Steps:

  • Make cake according to instructions on box and allow to cool.
  • While cake is cooling make the pudding and refrigerate.
  • Drain Pineapple, reserving 1/2 the liquid.
  • Mix pineapple and the reserved liquid with the sugar.
  • Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake.
  • Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.

Nutrition Facts : Calories 473.9, Fat 20.5, SaturatedFat 7.2, Cholesterol 64.5, Sodium 447.9, Carbohydrate 69.3, Fiber 0.8, Sugar 49.7, Protein 4.5

PINEAPPLE PUDDING CAKE



PINEAPPLE PUDDING CAKE image

This cake is wonderfull, I don't fell guilty about eating it, most of it is fat free or sugar free. They also have a sugar free yellow cake mix that you can use to.Theres only 130 calories per 1 piece.

Provided by Robert Nelson

Categories     Cakes

Time 35m

Number Of Ingredients 8

1 pkg (9 ounces) yellow cake mix
1-1/2 c cold fat-free milk
1 pkg (1 ounce) sugar-free instant vanilla pudding mix
1 pkg (8 ounces) fat-free cream cheese
1 can(s) (20 ounce) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 c chopped walnuts, toasted
20 maraschino cherrie, well drained

Steps:

  • 1. Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
  • 2. Bake at 350f for 15-20 min. or until a toothpick inserted near the center comes out c. Cool completey on a wire rack.
  • 3. In a large bowl, whisk milk and pudding mix for 2 min. Let stand for 2 min or ntil soft-set.
  • 4. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple;spread with whip topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

PINEAPPLE PUDDING CAKE (BEST CAKE I EVER MADE.) RECIPE - (4.1/5)



Pineapple Pudding Cake (Best cake I ever made.) Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 7

1 yellow cake mix (I always use Duncan Hines) (Don't use any odd flavored cake mixes for this, would be too much, and I believe Angle food cake mix would be to weak)
Ingredients to make cake mix (eggs, oil, etc.)
3 packages (3.4 ounces each) instant vanilla pudding mix (when I make a large cake I use three large vanilla pudding mixes with one cup less milk. and 1/2 cup to warm the cream cheese)
3 1/2 cups cold milk (I warm half a cup of the milk to help soften the cream cheese, mix, then add to the pudding mixture)
8 ounces cream cheese, softened (two for a large batch)
20 ounces crushed pineapple, drain and reserve juice for cake (two for a large batch)
1 large container cool whip thawed (2 for a large version)

Steps:

  • In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.

PINEAPPLE PUDDING CAKES



Pineapple Pudding Cakes image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

Nonstick cooking spray
2 eggs
1/4 cup sugar
One 8-ounce can pineapple chunks, drain and juice reserved
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup milk, skim or whole

Steps:

  • Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray.
  • Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
  • Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.

PINEAPPLE PUDDING CAKE



Pineapple Pudding Cake image

My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! -Kathleen Worden, North Andover, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) reduced-fat cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained

Steps:

  • Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 173mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

PINEAPPLE-SOUR CREAM PUDDING CAKE



Pineapple-Sour Cream Pudding Cake image

Make and share this Pineapple-Sour Cream Pudding Cake recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (18 ounce) package yellow cake mix
1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1 cup sour cream
1/4 cup oil

Steps:

  • In a small bowl,combine pineapple with the juice and the baking soda; mix well.
  • In a large mixing bowl, combine remaining ingredients; stir in pineapple.
  • Blend, then beat at medium speed of an electric mixer for 2 minutes.
  • Pour into a greased and floured 10-inch Bundt or tube pan.
  • Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
  • Cool in pan about 15 minutes.
  • Remove from pan and finish cooling on wire rack.
  • Dust with powdered sugar.

HAWAIIAN PINEAPPLE PUDDING CAKE RECIPE



Hawaiian Pineapple Pudding Cake Recipe image

This is a moist and delicious cake that our family loves. One cake mix actually makes two 9 x 13 cakes or one big cake in a jelly roll pan. Perfect for your big family parties!

Provided by Six Sisters Stuff

Yield 24

Number Of Ingredients 12

1 (15.25 ounce) yellow cake mix (Betty Crocker)
1/2 cup vegetable oil
3 eggs
3 (3.4 ounces each) packages instant vanilla pudding mix
3 1/2 cups milk (cold)
1 1/2 teaspoons coconut extract
1 (8 ounce) package cream cheese (softened)
1 (20 ounce) can crushed pineapple (drained and reserve juice for cake)
2 cups heavy whipping cream
2/3 cup powdered sugar
2 teaspoons vanilla
2 cups flaked coconut (toasted)

Steps:

  • Preheat oven to 350 degrees.
  • Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
  • Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
  • Bake for 15 minutes or until toothpick inserted near the center comes out clean.
  • Let cool completely.
  • In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
  • Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
  • Spread pudding mixture over cooled cake.
  • Mix together whipping cream, powdered sugar, and vanilla until thick.
  • Spread this over the pudding layer.
  • To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
  • Sprinkle cooled coconut over the top of the cake.
  • Chill cake for about 2 hours or until ready to serve.

PINEAPPLE PUDDING CAKE



Pineapple Pudding Cake image

This recipe makes an excellent Birthday cake during those hot summer months!

Provided by Jessica Benbow

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 (8 ounce) can crushed pineapple, drained
½ cup shortening
1 ½ cups white sugar
2 eggs
2 ¼ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans.
  • Make pudding according to package directions using the milk. Set aside 2 tablespoons of pudding and place the rest in the refrigerator. When chilled, pull the pudding out of the refrigerator, and stir in the pineapple.
  • In a large bowl, cream together the shortening and sugar, continue to mix with an electric mixer on medium speed for 15 minutes. Stir in the reserved 2 tablespoons of vanilla pudding. Beat in the eggs one at a time, mixing well after each addition.
  • In another bowl, sift together cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with 1 cup milk, blending well after each addition. Divide the batter evenly between the prepared pans.
  • Bake for approximately 20 to 25 minutes, or until the top springs back when lightly pressed. Set the pans on a wire rack to cool. Remove the layers from the pans.
  • Once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness - there may be some left over). Place the second layer on top of the filling. Frost the cake with the whipped topping. Refrigerate the cake until serving time.

Nutrition Facts : Calories 413 calories, Carbohydrate 63.9 g, Cholesterol 35.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 7.3 g, Sodium 455.1 mg, Sugar 41.1 g

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Top Asked Questions

How long do you bake a Pineapple Pudding Cake?
Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
What's the best way to make Pineapple Pudding?
Preheat oven to 375 degrees F (190 degrees C). Make pudding according to package directions using the milk. In a large bowl, cream together the shortening and sugar, continue to mix with an electric mixer on medium speed for 15 minutes. In another bowl, sift together cake flour, baking powder, and salt.
What's the best way to make a pineapple cake?
Try this Pineapple Poke Cake, an easy cake recipe perfect for picnics and potlucks. You'll love the creamy pudding layer and the baked-in pineapple rings. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9x13 pan with cooking spray and then line the bottom of it with pineapple slices.
How big of a cake pan do you need for Pineapple Pudding?
If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also.

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