Pineapple Pudding Cake Via Susiequsie Recipes

PINEAPPLE PUDDING CAKE

Steps:

• Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

PINEAPPLE PUDDING CAKE (BEST CAKE I EVER MADE.) RECIPE - (4.1/5)

Steps:

• In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.

PINEAPPLE PUDDING CAKE VIA SUSIEQUSIE

Steps:

• Preheat oven to 350°F.
• Coat an 8x8" glass baking dish w/cooking spray.
• Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
• Combine sugar (or Splenda), flour & salt in a med bowl.
• Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
• Pour wet ingredients into flour mixture & mix well.
• Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
• Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
• Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
• Bake for 30 minutes or till the top is golden brown & serve warm.

PINEAPPLE PUDDING CAKE

Steps:

• Make cake according to instructions on box and allow to cool.
• While cake is cooling make the pudding and refrigerate.
• Drain Pineapple, reserving 1/2 the liquid.
• Mix pineapple and the reserved liquid with the sugar.
• Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake.
• Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.

CAKE WITH PINEAPPLE PUDDING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and whipped topping. Chill until serving. Serve with cake.

HAWAIIAN PINEAPPLE PUDDING CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
• Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
• Bake for 15 minutes or until toothpick inserted near the center comes out clean.
• Let cool completely.
• In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
• Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
• Spread pudding mixture over cooled cake.
• Mix together whipping cream, powdered sugar, and vanilla until thick.
• Spread this over the pudding layer.
• To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
• Sprinkle cooled coconut over the top of the cake.
• Chill cake for about 2 hours or until ready to serve.

LEMON PINEAPPLE PUDDING CAKE

Steps:

• In a four quart serving bowl drop one 8 inch layer cake.
• Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
• Repeat layers, and refrigerate.
• You may want to garnish with lemon slices to add that pretty touch.