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Pineapple Pudding Cake

Pineapple Pudding Cake: a white cake topped with a delicious pineapple pudding filling and finished with a maraschino cherry.  All the tropical flavors in one simple dessert. 
Course Dessert
Servings 12
Author Katie

Ingredients

FOR THE CAKE

  • 1 box of White Cake Mix
  • 1 1/4 cups of water
  • 1/3 cup of oil
  • 3 Egg Whites

For The Pudding Topping

  • 1 small pkg Vanilla Pudding Mix
  • 2 cups cold milk
  • 1 large can crushed pineapple drained well
  • 1 container Cool Whip
  • 1/2 cup crushed walnuts
  • 1 jar of maraschino cherries

Instructions

FOR THE CAKE

  • Mix together cake ingredients for 2 minutes on medium speed. Batter will be slightly lumpy.
  • Pour into a greased 9 in. x 13 in. pan and bake at 350 degrees for 30 minutes or until a tooth pick inserted comes out clean.
  • Allow to cool completely.

FOR THE PUDDING MIXTURE

  • Whisk the pudding package with two cups of milk for 2 minutes and allow to set and thicken for about 5 minutes.
  • Add DRAINED crushed pineapple slowly making sure your filling doesn't get to liquidy.
  • Set aside in refrigerator until ready to layer cake.  
  • Pour pudding mixture on top of the cake. Top with Cool Whip, crushed walnuts and maraschino cherries. Refrigerate until ready to serve

Notes

** Follow the directions on your cake mix if different than what is listed above.