Pineapple Pudding Cakes Recipes

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CAKE WITH PINEAPPLE PUDDING



Cake with Pineapple Pudding image

"This recipe was given to me by a dear friend, and I serve it often. It's so light and refreshing. I frequently take it to church luncheons." Judy Sellgren - Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

2 cups cold 2% milk
1 package (3.4 ounces) instant French vanilla pudding mix
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup whipped topping
6 slices angel food cake

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.

Nutrition Facts : Calories 236 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 470mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE PUDDING CAKE



Pineapple Pudding Cake image

My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! -Kathleen Worden, North Andover, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) reduced-fat cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained

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.

Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 173mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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



Pineapple Pudding Cake (Best cake I ever made.) Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 7

1 yellow cake mix (I always use Duncan Hines) (Don't use any odd flavored cake mixes for this, would be too much, and I believe Angle food cake mix would be to weak)
Ingredients to make cake mix (eggs, oil, etc.)
3 packages (3.4 ounces each) instant vanilla pudding mix (when I make a large cake I use three large vanilla pudding mixes with one cup less milk. and 1/2 cup to warm the cream cheese)
3 1/2 cups cold milk (I warm half a cup of the milk to help soften the cream cheese, mix, then add to the pudding mixture)
8 ounces cream cheese, softened (two for a large batch)
20 ounces crushed pineapple, drain and reserve juice for cake (two for a large batch)
1 large container cool whip thawed (2 for a large version)

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



Pineapple Pudding Cake image

Make and share this Pineapple Pudding Cake recipe from Food.com.

Provided by Julie Hollie

Categories     Dessert

Time 55m

Yield 1 eight X eleven Cake, 10-12 serving(s)

Number Of Ingredients 8

18 ounces yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (4 ounce) package vanilla pudding mix
1 (8 ounce) can crushed pineapple
1/2 cup sugar
1 (8 ounce) container Cool Whip

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.

Nutrition Facts : Calories 473.9, Fat 20.5, SaturatedFat 7.2, Cholesterol 64.5, Sodium 447.9, Carbohydrate 69.3, Fiber 0.8, Sugar 49.7, Protein 4.5

PINEAPPLE PUDDING CAKES



Pineapple Pudding Cakes image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

Nonstick cooking spray
2 eggs
1/4 cup sugar
One 8-ounce can pineapple chunks, drain and juice reserved
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup milk, skim or whole

Steps:

  • Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray.
  • Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
  • Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.

PINEAPPLE PUDDING CAKE CAKE MIX CAKE



Pineapple Pudding Cake Cake Mix Cake image

Make and share this Pineapple Pudding Cake Cake Mix Cake recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time 55m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 8

1 (8 3/4 ounce) can crushed pineapple
19 ounces yellow cake mix
1 (3 ounce) package cream cheese
1 1/2 cups milk
1 (3 3/4 ounce) package vanilla instant pudding mix
2 cups Cool Whip
3 eggs
1/3 cup oil

Steps:

  • drain pinesapple reserving liquid
  • pprepare cake mix acording to directions subbing pineapple juice for water plus enough liquid to be amount called for
  • pour into greased flouted cake pan
  • bake at 350 for 25 to 30 minutes
  • cool.
  • beat cream cheese til smooth and fluffy.
  • gradually beat in milk.
  • add pudding mix.
  • beat 2 minutes on low speed fold in pineapple top with cool whip.

Nutrition Facts : Calories 791.1, Fat 38.6, SaturatedFat 13.9, Cholesterol 131.7, Sodium 958.3, Carbohydrate 102.2, Fiber 1.3, Sugar 67.3, Protein 10.7

PINEAPPLE PUDDING CAKE VIA SUSIEQUSIE



Pineapple Pudding Cake Via Susiequsie image

SusieQusie & I are in "Recipe Exchange Mode" these days. This sounds so darned good that we might have had an epic tug-of-war over it if she hadn't just conceded it to me w/o complaint. Graham Kerr was her source again & he said: "This is 1 of those old-fashioned cakes that separates into 2 parts - cake & custard. It has a sweet/tart flavor & smooth texture". Thx SQ!

Provided by twissis

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 10

1 (20 ounce) can crushed pineapple in juice
1/4 cup sugar (or equal amt Splenda Granular)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon zest (grated)
2 tablespoons lemon juice
2 eggs (separated)
1 egg white
1/2 cup low-fat buttermilk
1 1/2 tablespoons olive oil

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.

Nutrition Facts : Calories 116.5, Fat 3.6, SaturatedFat 0.7, Cholesterol 47.5, Sodium 101.3, Carbohydrate 19.2, Fiber 0.6, Sugar 15.5, Protein 2.9

PINEAPPLE PUDDING



Pineapple Pudding image

"My husband and I have cut down considerably on fat and sugar, so I'm always on the lookout for dessert recipes like this one," says Ruth Vauthrin of Costa Mesa, California. With only four ingredients, the pudding is quick to prepare, too.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 4

2 cups fat-free sour cream
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 package (1 ounces) sugar-free instant vanilla pudding mix
6 vanilla wafers

Steps:

  • In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.

LEMON PINEAPPLE PUDDING CAKE



Lemon Pineapple Pudding Cake image

This is a recipe that was given to me by my grandmother. Its great for a light dessert after a heavy dinner, or if you are like me, great for a any time snack.

Provided by Bonnie LaBrake

Categories     Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (18 ounce) package lemon cake mix, prepared and baked into two 8 inch layers
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (4 ounce) packages French vanilla pudding mix
1 (16 ounce) container Cool Whip
2 (8 ounce) cans crushed pineapple

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.

Nutrition Facts : Calories 469.7, Fat 21.9, SaturatedFat 10.2, Cholesterol 53.7, Sodium 579.6, Carbohydrate 65.5, Fiber 0.8, Sugar 50.3, Protein 4.1

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