Pineapple Pudding Cake Recipe

Name: Pineapple Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (3.5 ounce) package instant vanilla pudding mix; 2 cups milk; 1 (8 ounce) can crushed pineapple, drained; 1/2 cup shortening; 1 1/2 cups white sugar; 2 eggs; 2 1/4 cups cake flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; 1 (8 ounce) container frozen whipped topping, thawed

Servings: persons

1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 (8 ounce) can crushed pineapple, drained
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

1
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans.
2
Make pudding according to package directions using the milk. Set aside 2 tablespoons of pudding and place the rest in the refrigerator. When chilled, pull the pudding out of the refrigerator, and stir in the pineapple.
3
In a large bowl, cream together the shortening and sugar, continue to mix with an electric mixer on medium speed for 15 minutes. Stir in the reserved 2 tablespoons of vanilla pudding. Beat in the eggs one at a time, mixing well after each addition.
4
In another bowl, sift together cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with 1 cup milk, blending well after each addition. Divide the batter evenly between the prepared pans.
5
Bake for approximately 20 to 25 minutes, or until the top springs back when lightly pressed. Set the pans on a wire rack to cool. Remove the layers from the pans.
6
Once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness - there may be some left over). Place the second layer on top of the filling. Frost the cake with the whipped topping. Refrigerate the cake until serving time.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3.5 ounce) package instant vanilla pudding mix, 2 cups milk, 1 (8 ounce) can crushed pineapple, drained, 1/2 cup shortening, and more.

Yes, Pineapple Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Pudding Cake

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