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

Scale

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

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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.