Pineapple Pudding Cake

Dive into tropical bliss with this Pineapple Pudding Cake, a luscious dessert that combines the moist sweetness of crushed pineapple with creamy layers of vanilla pudding and whipped topping. This easy-to-make cake starts with a simple, from-scratch batter, enriched by the natural juices of pineapple for an irresistibly tender texture. Topped with a smooth vanilla pudding layer and a cloud of whipped topping, it’s a dessert that’s as light as it is indulgent. For an extra burst of flavor and crunch, sprinkle on toasted coconut as a garnish. Perfect for potlucks, summer gatherings, or any occasion that calls for a cool, refreshing treat, this Pineapple Pudding Cake is sure to become your go-to recipe for tropical dessert inspiration.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, melted
• 3 large eggs
• 2 teaspoons vanilla extract
• 20 ounces crushed pineapple, including juice
• 3.4 ounces instant vanilla pudding mix
• 2 cups milk
• 2 cups whipped topping
• 0.5 cups toasted coconut (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, whisk the melted butter, eggs, and vanilla extract. Stir in the crushed pineapple with its juice.

Step 4

Gradually add the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.

Step 5

Pour the batter into the prepared baking dish and spread it out evenly using a spatula.

Step 6

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the dish.

Step 7

While the cake cools, prepare the pudding topping. In a medium bowl, whisk together the instant vanilla pudding mix and milk until it thickens, about 2-3 minutes.

Step 8

Once the cake has cooled, spread the vanilla pudding evenly over the top of the cake.

Step 9

Spread the whipped topping over the pudding layer to create a smooth final layer.

Step 10

Optional: Sprinkle toasted coconut over the top as a garnish for added flavor and texture.

Step 11

Chill the cake in the refrigerator for at least 2 hours before serving to allow the layers to set.

Step 12

Cut into squares and serve chilled. Enjoy your Pineapple Pudding Cake!

Nutrition Facts

Serving size	(2185.3g)

Amount per serving	% Daily Value*
Calories	5161.6

Total Fat 225.7g	0%
Saturated Fat 155.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 945.1mg	0%
Sodium 3767.2mg	0%
Total Carbohydrate 726.7g	0%
Dietary Fiber 31.1g	0%
Total Sugars 485.2g
Protein 74.2g	0%

Vitamin D 385.7IU	0%
Calcium 917.8mg	0%
Iron 18.1mg	0%
Potassium 2436.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 5.7%

Carbs: 55.5%