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Creamy Pineapple Cake

 Creamy Pineapple Cake
Using purchased sponge cake eliminates the baking step in this quick cake recipe. The instant pudding topping sets up in no time at all.—Leann Jasper, Newmarket, Ontario
6-8 ServingsPrep/Total Time: 20 min.


  • 5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick)
  • 1 can (20 ounces) crushed pineapple, drained
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping, divided
  • 1/2 cup chopped walnuts


  • Place cake in an ungreased 11-in. x 7-in. dish. Top with pineapple;
  • cover and set aside.
  • In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup
  • whipped topping; pour over pineapple. Spread remaining whipped
  • topping over pudding. Sprinkle with nuts. Chill until serving.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 310 calories, 12 g fat (5 g saturated fat), 10 mg cholesterol, 290 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.