Pineapple Pudding Cake (Best cake I ever made.)

This is my favorite cake of all time.

Even those that say they do not like cake will like this, they usually just do not like the frosting.

To Start with let me say I know that this sounds daunting but it is not, I have just added so much information that it seems that way. Its really just a yellow cake mix, vanilla pudding with cream cheese in it, drained pineapple, and Cool Whip. The reason I have added so much information is because I have had these questions asked by others, some forget to use instant pudding, mix the pineapple in the pudding, etc., so I wanted to try to answer all the questions in advance.

I have made this with five cake mixes before, used a large roasting pan, with the five cake mixes let cool, leveled the cake with sewing string, placed the cake on a large cookie sheet, then cut into two layers. gently removing the first layer to put the pudding and pineapple on the first layer and then adding the second layer for the finish. Then cover with Cool Whip. Feeds at least 40 people.

My favorite way is to make it in one 12 inch (doubling the recipe) cake pan, used the same technique of leveling the cake once it is cooled, then slicing into two layers, makes a beautiful tall cake, and even people that do not like cake love this.

I have again used five cake mixes divided between 2 12 inch round pans, (only had one 12 inch pan so had to use half cake mixture for the first cake layer and then bake the second half of cake batter in the 12 inch pan again. Do not need to cut layers, use the first cake, leveled while in the pan, place on a large platter, and then pudding, pineapple, then other cake layer topping with pudding and pineapple and covering the whole thing with Cool Whip. It was worth it. Made it for a wedding dinner and it was amazing, tall and imposing. Could even tent the Cool Whip to match the wedding colors. Did this for a friend.

You could use mandarin oranges, peaches, strawberries mixed with sugar let sit for a few hours, or make the strawberry mixture the night before, and use the sauce in the cake mix.

You could use a whipped cream topping, but Cool Whip is fine and holds up better, and I use the low fat version and no one can tell the difference.

Also I make the pudding almost 2/3 of an inch thick on each layer. Do not put pudding on sides of cake. The cream cheese makes the vanilla pudding thick enough to hold up the second layer and adds richness to the pudding. It will not hold up without the cream cheese. Keep refrigerated once made. Holds up well sitting out before serving.

Make sure to use INSTANT vanilla pudding and not use any flavored pudding like banana or pineapple flavor, they taste too fake and overwhelm the lightness of the cake.

If you wish can use fresh coconut on top or even toasted coconut.


I have been making this cake for 30 years.

I have never made a better cake in my life.

I borrowed the pic from Sixsistersstuff.com.