Pineapple Pudding Cake
Dive into tropical bliss with this Pineapple Pudding Cake, a luscious dessert that combines the moist sweetness of crushed pineapple with creamy layers of vanilla pudding and whipped topping. This easy-to-make cake starts with a simple, from-scratch batter, enriched by the natural juices of pineapple for an irresistibly tender texture. Topped with a smooth vanilla pudding layer and a cloud of whipped topping, it’s a dessert that’s as light as it is indulgent. For an extra burst of flavor and crunch, sprinkle on toasted coconut as a garnish. Perfect for potlucks, summer gatherings, or any occasion that calls for a cool, refreshing treat, this Pineapple Pudding Cake is sure to become your go-to recipe for tropical dessert inspiration.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 20 ounces crushed pineapple, including juice
- 3.4 ounces instant vanilla pudding mix
- 2 cups milk
- 2 cups whipped topping
- 0.5 cups toasted coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the melted butter, eggs, and vanilla extract. Stir in the crushed pineapple with its juice.
Gradually add the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the dish.
While the cake cools, prepare the pudding topping. In a medium bowl, whisk together the instant vanilla pudding mix and milk until it thickens, about 2-3 minutes.
Once the cake has cooled, spread the vanilla pudding evenly over the top of the cake.
Spread the whipped topping over the pudding layer to create a smooth final layer.
Optional: Sprinkle toasted coconut over the top as a garnish for added flavor and texture.
Chill the cake in the refrigerator for at least 2 hours before serving to allow the layers to set.
Cut into squares and serve chilled. Enjoy your Pineapple Pudding Cake!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 232 mg | 10% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 35.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
