Description
This Pineapple Pudding Cake is a delightful layered dessert featuring a moist yellow cake base topped with pineapple slices, creamy vanilla pudding, and whipped topping. The cake is baked with pineapple slices on the bottom, then infused with a smooth pudding filling that seeps into holes poked in the cake, resulting in a rich, fruity, and creamy texture. Perfectly chilled before serving, this treat is ideal for gatherings or a refreshing end to any meal.
Ingredients
Scale
Cake Base
- 1 yellow cake mix (mixed according to package instructions)
- 16 oz pineapple slices
Filling
- 3.4 ounce vanilla pudding mix
- 1 ½ cup milk
Topping
- 8 oz pineapple chunks
- 8 ounce whipped topping
Instructions
- Prepare the Pan: Lightly spray a 9×13-inch baking pan with cooking spray, then line the bottom evenly with the pineapple slices. This forms the flavorful base layer of the cake.
- Mix the Cake Batter: Prepare the yellow cake mix according to the package directions. This typically involves combining the cake mix with eggs, water, and oil as specified on the box. Pour the batter gently over the pineapple slices in the pan to create the cake layer.
- Bake the Cake: Place the pan in a preheated oven and bake according to the cake mix instructions, usually between 26 to 35 minutes, depending on your oven and pan type. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and set it on a cooling rack. Allow it to cool completely to room temperature to ensure the pudding topping sets properly.
- Make Holes in the Cake: Using the handle end of a wooden spoon or similar utensil, poke 12 to 16 holes evenly across the surface of the cooled cake. These holes allow the pudding mixture to seep into the cake for maximum flavor absorption.
- Prepare the Pudding: In a mixing bowl, whisk together the vanilla pudding mix and 1½ cups of milk until smooth and thickened. Pour this pudding mixture over the cake, spreading it evenly with a spatula or knife, making sure it fills and coats the previously made holes.
- Add Toppings and Chill: Spread the whipped topping evenly over the pudding layer. Sprinkle the pineapple chunks on top as a decorative and flavorful garnish. Cover the pan and refrigerate for a few hours to let the flavors meld and the cake to firm up before serving.
Notes
- For best results, allow the pudding to fully thicken before pouring over the cake.
- Poking holes evenly helps the pudding soak into the cake, enhancing moisture and flavor.
- If you want a more tropical twist, try adding shredded coconut to the whipped topping layer.
- This dessert is best served chilled and within 2-3 days for freshness.
- Use fresh pineapple chunks if possible for a brighter flavor compared to canned.
