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Pineapple Pudding Cake

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“This recipe is very simple to make and is very moist.”
READY IN:
55mins
SERVES:
10-12
YIELD:
1 eight X eleven Cake
UNITS:
US

Ingredients Nutrition

  • 18 ounces yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (4 ounce) package vanilla pudding mix
  • 1 (8 ounce) can crushed pineapple
  • 12 cup sugar
  • 1 (8 ounce) container Cool Whip

Directions

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

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