Pineapple Pudding Cake

If you’re looking for an easy-breezy summertime dessert that’s fit for feeding a crowd, this pineapple pudding cake recipe is just what you need. Also known as pineapple sunshine cake, this tropical-inspired dessert recipe combines buttery yellow cake, creamy vanilla pudding, sweet pineapple and luscious whipped topping to make a perfect summer potluck dessert.

Using pantry ingredients means you need minimal time to prep and bake this cake (yay for more summer activities and less time in the kitchen!). Served straight from the fridge, this cool and refreshing cake is a fabulous way to end a meal on a hot summer’s day.

Ingredients for Pineapple Pudding Cake

• Yellow cake mix: We love a good boxed cake mix recipe! Use your favorite yellow cake mix for the golden, vanilla-flavored base.
• Milk: Cold milk is essential when making instant pudding. Whole or 2% milk is ideal.
• Instant vanilla pudding mix: This recipe can be made with regular or sugar-free pudding. Be sure to use instant pudding, not the “cook and serve” variety.
• Cream cheese: Cream cheese adds its signature tangy flavor to the vanilla pudding layer. Let the cream cheese soften for about 30 minutes before mixing it with the other ingredients.
• Crushed pineapple: Canned pineapple is a great pantry staple for sweet and savory recipes. A generous sprinkling of unsweetened crushed pineapple gives this cake its signature tropical flavor.
• Whipped topping: Use regular or reduced-fat whipped topping in this recipe.
• Chopped walnuts: Toasted chopped walnuts add crunch to each bite of cake.
• Maraschino cherries: Sprinkle the cake with cherries or dot each serving with a maraschino cherry for a pop of color and sweet cherry flavor.

Directions

Step 1: Bake the cake

Preheat the oven to 350°F. Prepare the cake mix batter according to the package directions.

Pour the batter into a greased 13×9-inch baking pan. Bake until a toothpick inserted near the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack.

Step 2: Make the pudding layer

In a large bowl, whisk the milk and pudding mix for two minutes. Let it stand for an additional two minutes or until soft-set.

In a small bowl, beat the cream cheese until smooth.

Beat in the pudding mixture until blended.

Step 3: Layer the cake

Spread the pudding layer evenly over the cooled cake.

Sprinkle with the crushed pineapple, then spread with whipped topping.

Step 4: Chill

Refrigerate the cake for at least 30 minutes. Sprinkle with walnuts and cherries before serving.

Pineapple Pudding Cake Variations

• Create pudding possibilities: Change the pudding layer by using coconut cream, French vanilla or cheesecake flavored instant pudding.
• Mix up the cake: Use white cake, coconut cake or lemon cake in place of the yellow cake mix. Or, if you have a few extra minutes (and the ingredients on hand), make yellow cake from scratch.
• Go crazy for coconut: Add to the tropical vibes by topping the cake with shredded toasted coconut.

How to Store Pineapple Pudding Cake

Pineapple pudding cake requires refrigeration and tastes even better after a few hours in the fridge. Your best bet is to make this cake in a baking dish that has an airtight lid. Cover and store the cake in the refrigerator. If your container does not have a lid, either wrap the baking dish in storage wrap or transfer any leftovers to an airtight storage container.

How long does pineapple pudding cake last?

Pineapple pudding cake lasts up to five days in the fridge, although its texture will be best when consumed within three or four days of storing it.

Can you make pineapple pudding cake in advance?

Don’t make the layered cake more than a day in advance, but you can make the cake base up to three days ahead and assemble the layers the day you want to serve it. Once the baked cake cools, wrap it well and store it in the refrigerator.

Pineapple Pudding Cake Tips

Can you use fresh pineapple for pineapple pudding cake?

You can absolutely use fresh pineapple in place of the canned crushed pineapple. After cutting the fresh pineapple into chunks, place the pieces in the bowl of a food processor and pulse two to three times or until the pineapple is cut into small pieces. Drain the pineapple thoroughly in a fine-mesh sieve before using.

Can you use fresh whipped cream for pineapple pudding cake?

Yes, you can use fresh whipped cream instead of frozen whipped topping. To replace an 8-ounce carton of whipped topping, whip 1-1/2 cups of heavy whipping cream to equal 3 cups of whipped topping. Sweeten it with 1/4 cup confectioners’ sugar and 3/4 teaspoon vanilla extract.

What’s the best way to get a clean slice of cake?

Cutting a cake like a pro is easier than you think! Use a sharp serrated knife to cut a clean slice of cake every time, and wipe the knife clean with a kitchen towel between each slice.