If you are craving a dessert that balances tropical sweetness with a luscious, creamy texture, then dive into this Pineapple Pudding Cake Recipe. This cake is a delightful combination of moist yellow cake, fresh pineapple slices, and a rich vanilla pudding layer topped with whipped cream and juicy pineapple chunks. Every bite feels like a tropical escape, making it an absolute crowd-pleaser for family gatherings or a simple weeknight treat that brings sunshine to your table.
Ingredients You’ll Need
This Pineapple Pudding Cake Recipe relies on a handful of straightforward ingredients that are easy to find but essential for nailing the perfect combination of flavors and textures. Each element plays a key role—whether it’s giving the cake its moist crumb, the tropical punch, or the irresistibly creamy finish.
- Yellow cake mix: The base of your cake, providing a soft, buttery crumb that pairs perfectly with pineapple.
- Pineapple slices (16 oz): These line the bottom of the pan, caramelizing slightly and infusing the cake with juicy sweetness.
- Pineapple chunks (8 oz): Fresh pineapple pieces used as a topping to add a bright, fruity contrast.
- Vanilla pudding mix (3.4 oz): This creates a smooth, creamy layer that sinks into the cake’s holes for extra moisture.
- Milk (1 ½ cup): To whisk the pudding mix into a silky custard.
- Whipped topping (8 oz): Adds a light, fluffy finish that complements the tropical flavors beautifully.
- Cooking spray: Ensures your cake releases easily from the pan while maintaining the pineapple layer’s integrity.
How to Make Pineapple Pudding Cake Recipe
Step 1: Prepare the Pan with Pineapple Slices
Start by lightly spraying a 9×13-inch baking pan with cooking spray to prevent sticking. Then neatly line the bottom of the pan with the pineapple slices. This creates a sweet, caramelized pineapple layer that will become the deliciously moist base for your cake.
Step 2: Mix and Pour the Yellow Cake Batter
Follow the package instructions to prepare the yellow cake mix. Once your batter is ready, pour it evenly over the pineapple slices in the pan. This simple layering ensures that the pineapple flavor infuses the cake as it bakes, creating a beautifully moist crumb.
Step 3: Bake Until Perfectly Done
Bake the cake for 26 to 35 minutes, depending on your oven and pan type. The key here is to test the doneness with a toothpick: when it comes out clean, your cake is perfectly baked with a tender crumb that’s ready for the pudding step.
Step 4: Let the Cake Cool Completely
Transfer the cake to a cooling rack and allow it to cool completely before proceeding. Cooling is crucial because it helps your pudding layer soak beautifully without melting or sliding off.
Step 5: Create Holes for Pudding Absorption
Using the end of a wooden spoon, poke 12 to 16 holes evenly across the surface of the cake. These little pockets are the secret to ensuring the pudding mix seeps into the cake, making every bite irresistibly moist and flavorful.
Step 6: Prepare and Pour the Vanilla Pudding
Whisk together the vanilla pudding mix with 1 ½ cups of cold milk until smooth. Pour this custard-like mixture over the cake, gently spreading it to cover the holes and allow the pudding to soak into them. This adds a creamy dimension that perfectly complements the pineapple sweetness.
Step 7: Top with Whipped Topping and Pineapple Chunks
Finally, spread the whipped topping evenly over the cake and decorate with fresh pineapple chunks. Refrigerate the cake for a few hours before serving to let the flavors meld and the pudding set beautifully.
How to Serve Pineapple Pudding Cake Recipe
Garnishes
Adding fresh mint leaves or toasted coconut flakes as garnishes enhances the tropical vibe and adds an appealing visual contrast. Bright, fresh berries can also brighten the presentation and add an extra burst of color and flavor.
Side Dishes
This Pineapple Pudding Cake Recipe pairs wonderfully with a light cup of coffee, iced tea, or even a tropical cocktail. For a more substantial dessert spread, offer alongside coconut macaroons or a citrus sorbet to balance the cake’s richness.
Creative Ways to Present
Consider serving this cake in individual glass parfait cups layered with extra pineapple and whipped cream for small gatherings. You can also cut it into bite-sized squares and serve on a platter garnished with edible flowers for a beautiful dessert buffet presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pineapple Pudding Cake Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, with the pudding ensuring the cake remains moist and flavorful.
Freezing
If you want to freeze this cake, wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. It’s best frozen without the whipped topping to maintain texture. Freeze for up to 1 month, then thaw overnight in the refrigerator before topping with whipped cream and pineapple chunks.
Reheating
This dessert is best served chilled, so reheating is not recommended. Instead, simply allow it to come to room temperature for a few minutes if it feels too cold straight from the fridge for your taste.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple slices and chunks work beautifully and bring an even brighter, more natural flavor. Just make sure to cut them evenly for best results.
Do I have to use a boxed yellow cake mix?
You can use a homemade yellow cake batter if you prefer, but the boxed mix is wonderfully convenient and yields consistent results for this recipe.
Can I use a different flavor of pudding?
Vanilla pudding is recommended for its subtle sweetness that complements the pineapple, but coconut or banana pudding mixes could add a fun twist if you want to experiment.
How long should I refrigerate the cake before serving?
Refrigerate for at least 3 hours to allow the pudding to set properly and the flavors to meld perfectly.
Is this Pineapple Pudding Cake Recipe suitable for a large crowd?
Yes! This recipe yields 16 generous servings, making it a fantastic option for potlucks, parties, or big family dinners.
Final Thoughts
I truly encourage you to give this Pineapple Pudding Cake Recipe a try—it’s a comforting, delicious dessert that brings sunshine and smiles to any occasion. Once you experience the perfect balance of moist cake, tropical pineapple, and creamy pudding, it’s sure to become one of your favorite go-to desserts. Happy baking and enjoy every sweet, juicy bite!
Print
Pineapple Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Pudding Cake combines the sweet tang of pineapple with moist yellow cake and creamy vanilla pudding for a refreshing dessert. Layers of pineapple slices and chunks complement the fluffy cake, while the pudding filling seeps into the holes poked in the cake, creating a luscious texture. Topped with whipped cream, this cake is perfect for gatherings or summer treats.
Ingredients
Cake Base
- 1 yellow cake mix (prepared according to package instructions)
- 16 oz pineapple slices
Filling and Topping
- 3.4 oz vanilla pudding mix
- 1 ½ cups milk
- 8 oz pineapple chunks
- 8 oz whipped topping
Instructions
- Prepare Pan and Pineapple Slices: Lightly spray a 9×13 inch baking pan with cooking spray. Arrange pineapple slices evenly on the bottom of the pan to form the base layer.
- Make and Pour Cake Batter: Prepare the yellow cake mix according to the package directions. Pour the batter evenly over the pineapple slices in the pan.
- Bake the Cake: Bake in a preheated oven according to the cake mix package instructions, typically 26-35 minutes depending on pan type. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and set it on a cooling rack. Allow it to cool completely before proceeding.
- Poke Holes in Cake: Using the end of a wooden spoon, poke 12-16 evenly spaced holes throughout the cooled cake. This prepares the cake for the pudding filling to seep in.
- Prepare Pudding Mixture: In a bowl, whisk together the vanilla pudding mix with 1 ½ cups milk until smooth and slightly thickened.
- Fill Cake With Pudding: Pour the pudding mixture evenly over the cake, spreading with a spatula or knife to ensure it fills the holes made earlier.
- Add Toppings and Chill: Spread the whipped topping over the pudding layer and scatter pineapple chunks on top. Refrigerate the cake for several hours to set and chill before serving.
Notes
- For best results, use fresh or well-drained canned pineapple to avoid excess moisture.
- You can substitute homemade yellow cake batter if preferred.
- This cake tastes better if refrigerated overnight to allow the flavors to meld.
- Use a 9×13 inch pan to ensure the proper thickness and baking time.
- Adjust the number of holes poked depending on how much pudding you want absorbed into the cake.
- Use chilled whipped topping for easier spreading.
