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Pineapple Pudding Cake

Creamy Pineapple Pudding Cake to Satisfy Your Sweet Cravings

Pineapple Pudding Cake is a refreshing no-bake dessert that combines fluffy cake layers, creamy pudding, and sweet pineapple.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 box Yellow Cake Mix Any vanilla or cream cake mix works as an alternative.
  • 1 cup Cold Milk Use dairy or plant-based milk.
For the Pudding Layer
  • 1 box Instant Vanilla Pudding Mix Sugar-free versions can be used.
  • 8 oz Cream Cheese Reduced-fat cream cheese can be used.
For the Fruit Layer
  • 1 can Unsweetened Crushed Pineapple Well-drained to prevent sogginess.
For the Topping
  • 1 container Whipped Topping Homemade version can be made with heavy cream.
  • 1/2 cup Chopped Walnuts Optional, omit for nut allergies.
  • 10 pieces Maraschino Cherries For garnish.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • Baking pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to package instructions, adding cold milk as needed. Pour the batter into a greased 13x9 inch baking pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Once baked, set aside to cool completely in the pan.
  2. In a large bowl, combine cold milk with the instant vanilla pudding mix. Using a whisk, blend the mixture for about 2 minutes until it thickens slightly. Let the pudding stand for an additional 2 minutes until it softens.
  3. In a separate bowl, beat the cream cheese until smooth and creamy. Gradually add the pudding mixture to the cream cheese, mixing well until fully combined.
  4. Once the cake is completely cool, spread the cream cheese and pudding mixture evenly over the top of the cake layer.
  5. Sprinkle the well-drained unsweetened crushed pineapple over the cream cheese layer. Then, dollop the whipped topping over the pineapple.
  6. Refrigerate the assembled Pineapple Pudding Cake for at least 30 minutes to allow the flavors to meld and the layers to set. Before serving, sprinkle chopped walnuts and add maraschino cherries on top.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For optimal freshness, enjoy within 3 to 4 days and store in the refrigerator. Assemble no more than a day in advance to prevent sogginess.

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