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Pineapple Pudding Cake Recipe
Pineapple Pudding Cake Recipe photo by Taste of Home

Pineapple Pudding Cake Recipe

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4.5 132
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My mother used to love making this easy dessert in the summertime. It's so cool and refreshing that it never lasts very long! Kathleen Worden - North Andover, Massachusetts
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES: 20 servings

Ingredients

  • 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) fat-free cream cheese
  • 1 can (20 ounces) unsweetened crushed pineapple, well drained
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1/4 cup chopped walnuts, toasted
  • 20 maraschino cherries, well drained

Nutritional Facts

1 piece equals 131 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 217 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Directions

  1. Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
  2. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  4. 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. Yield: 20 servings.
Originally published as Pineapple Pudding Cake in Healthy Cooking August/September 2008, p55

Nutritional Facts

1 piece equals 131 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 217 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Reviews for Pineapple Pudding Cake

AVERAGE RATING
   (127)
RATING DISTRIBUTION
5 Star
 (105)
4 Star
 (13)
3 Star
 (3)
2 Star
 (3)
1 Star
 (3)
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MY REVIEW
Reviewed Mar. 9, 2015

"Easy to make. Very light and refreshing. Made for dinner party and everyone like it--even seconds for some. Would definitely make again. I put shaved almonds on top and they tasted good on it."

MY REVIEW
Reviewed Feb. 17, 2015

"I make a cake like this except I use two 20 oz cans crushed pineapple I use the juice in place of water for the cake. I bake the cake then when it's cooling I take an 8oz cream cheese (soften) cut into chunks & 1 cup milk beat it till its pretty well broke up then add vanilla or french vanilla instant pudding(4oz) to the milk & cream cheese & beat till thickened.You will have some little lumps in pudding but it doesn't matter. Spread this on the cooled cake then put your crushed pineapple all over the top of pudding mixture then I put 8oz cool whip & top that with bakers angel flake coconut so good. :-)"

MY REVIEW
Reviewed Nov. 19, 2014

"Scrumptious cake!!! I didn't put nuts."

MY REVIEW
Reviewed Nov. 17, 2014

"very nice recipe and cake"

MY REVIEW
Reviewed Sep. 21, 2013

"Awesome !!"

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