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Cake with Pineapple Pudding


  • 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


  • 1. 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

1 each: 236 calories, 5g fat (4g saturated fat), 8mg cholesterol, 470mg sodium, 43g carbohydrate (21g sugars, 1g fiber), 4g protein.


Average Rating: 5
  • pajamaangel
    Jul 14, 2017

    I made a gluten free yellow cake instead of angel food cake. It was delicious!! It tasted so light!

  • MarineMom_texas
    Apr 20, 2016

    I made this dessert today and it is - winner! winner! OMGosh is this good. Absolutely delicious. I made it sugar free. I used a sugar free yellow cake mix as I could not find a sugar free angel food cake. I also used sugar free vanilla pudding mix and added 1/2 tsp. vanilla. Also used sugar free whipped topping, thawed. This was so good and you would never know it was sugar free. We will definitely be having this again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.

  • Ali70
    Jun 6, 2014

    Awesome! Light and refreshing

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