Pineapple Pudding Cake
photo by Seasoned Cook
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 eight X eleven Cake
- Serves:
- 10-12
ingredients
- 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
directions
- 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.
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Reviews
-
Very delicious! I made this dessert as sugar-free as possible by using a Pillsbury reduced sugar cake mix and a sugar-free instant pudding mix. The pineapple juice poured over the baked cake plus the pineapple tidbits gave it plenty of sweetness. We are bigtime pineapple lovers and this dessert placed in the frig provided a nice cold dessert...and pretty too!! Prepared as a participant in the Cooking Photo Forum's Special Meal Event March 2010.
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RECIPE SUBMITTED BY
Julie Hollie
DeSoto, Texas
My favorite cookbook is Betty Crocker's Cookbook 1978.
I love to cook and bake from scratch when time allows. There is just something about the smell of freshly baked food in a kitchen that is nostalgic.
Some of my favorite hobbies are cooking, cleaning and needlepoint. I love to take care of the people I love and spend quiet times at home with them.