I’m in love with this pineapple pudding cake! The flavors of vanilla cake with vanilla pudding and pineapple chunks is so tasty. The icing on this is whipped cream which goes so well with this.
Poke cakes are so moist and delicious – if you have no tried one yet this is a great one to start with!
Pineapple Pudding Cake
Serves 12-16
Ingredients:
- 1 yellow cake mix (mixed according to package instructions)
- 1 (8 ounce) can pineapple chunks
- 2 (8 ounce) cans pineapple slices
- 3.4 ounce vanilla pudding mix
- 1 ½ cup milk
- 8 ounce whipped topping
Directions:
1. Preheat oven to 350F.
2. Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.
3. Mix together yellow cake mix according to package instructions and pour over the pineapple slices.
4. Bake the cake according to boxed cake directions, between 26-35 minutes depending on the type of pan used. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.
5. Set the cake on a cooling rack and let it cool completely.
6. Poke holes into cake with the end of a wooden spoon. 12-16 holes is a good amount.
7. Mix together pudding with milk until smooth. Pour this mixture onto the cake and spread out with a knife or spatula, moving it back and forth over the holes in the cake to make sure they get some of the filling.
8. Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving.
Pineapple Pudding Cake
Ingredients
- 1 yellow cake mix mixed according to package instructions
- 8 oz pineapple chunks
- 16 oz pineapple slices
- 3.4 ounce vanilla pudding mix
- 1 ½ cup milk
- 8 ounce whipped topping
Instructions
- Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.
- Mix together yellow cake mix according to package instructions and pour over the pineapple slices.
- Bake the cake according to boxed cake directions, between 26-35 minutes depending on the type of pan used. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.
- Set the cake on a cooling rack and let it cool completely.
- Poke holes into cake with the end of a wooden spoon. 12-16 holes is a good amount.
- Mix together pudding with milk until smooth. Pour this mixture onto the cake and spread out with a knife or spatula, moving it back and forth over the holes in the cake to make sure they get some of the filling.
- Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving.
Last Step:
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You are going to love this cake!
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