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

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.