Hawaiian Pineapple Pudding Cake Recipe

Are you looking for the perfect dessert for a summer cookout?  You will love this refreshing cake with pudding, pineapple, coconut, and real whipping cream!  We add pineapple juice to the cake mix!  It’s so easy to make and feeds a crowd.  This is the perfect dessert for a family reunion or pot luck!

Serves: 30

Hawaiian Pineapple Pudding Cake Recipe

This is a moist and delicious cake that our family loves. One cake mix actually makes two 9 x 13 cakes or one big cake in a jelly roll pan. Perfect for your big family parties!

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients

  • 1 yellow cake mix (I used Betty Crocker)
  • 3 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 1/2 cups cold milk
  • 1 1/2 teaspoons coconut extract
  • 8 ounces cream cheese, softened
  • 20 ounces crushed pineapple, drained and reserve juice for cake
  • 1 pint (2 cups) heavy whipping cream
  • 2/3 cup powdered sugar
  • 2 teaspoons vanilla
  • 2 cups flaked coconut, toasted

Instructions

  1. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of water.
  2. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
  3. Bake at 350 degrees for 15 minutes or until toothpick inserted near the center comes out clean.
  4. Let cool completely.
  5. In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
  6. Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
  7. Spread pudding mixture over cooled cake.
  8. Mix together whipping cream, powdered sugar, and vanilla until thick.
  9. Spread this over the pudding layer.
  10. To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
  11. Sprinkle cooled coconut over the top of the cake.
  12. Chill cake for about 2 hours or until ready to serve.
Recipe Type: Dessert
7.6.4
261
http://www.sixsistersstuff.com/recipe/2014/05/hawaiian-pineapple-pudding-cake-recipe/

Recipe adapted from: Taste of Home

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16 Responses to “Hawaiian Pineapple Pudding Cake Recipe”

  1. I just tried making this, and I'm not sure where I messed up because I followed the directions to a T, but my pudding part isn't setting, and the cream topping is watery. Is there anything I can do to fix this? Smells wonderful though, and really hope I can figure it out! Thx!
    • Hi Jen, not sure what could have gone wrong. We like our pudding thick so we cut the milk back to 3 1/2 cups. We bought Jello brand, not store brands of pudding. As far as your cream top, be sure you use heavy whipping cream as directed. We beat it with a hand mixer until it was quite thick. We have never had a problem with this dessert. It's always whipped up so nice and easy! Hope it all works out for you. You could always add cool whip, but not nearly as tasty! Hope this helps.
      • Beth Reynolds
        I just wanted to add a comment to "Jen" concerning her pudding part not setting. Did you by any chance use the "cooking" pudding instead of the instant pudding? I made a recipe once and the pudding wouldn't set and I finally figured out that I hadn't used instant pudding. I did however figure it out in time to put it on the stove top and finish the dessert.
        • That was going to be my question to Jen also. The pudding has to be INSTANT Funny story..I brought chocolate pie to my first Thanksgiving as a bride with my in-laws and I didn't use the Instant. Mom-in-law recooked the filling and everyone had a good laugh. I'm still married to their son 43years later.
    • Probably too late to the party, but here is my advice on whipped cream: First . . . put your bowl and beaters in the freezer . . . they need to be ultra-cold. If you have a metal bowl, all the better! Second . . . whip the cream until it is relatively stiff, then add the vanilla and sugar . . . vanilla first and mix well. Don't put either ingredient into the cream until after the cream is whipped. Hope these ideas help you!
  2. Lisa Yunt
    This was so wonderful and so easy. My dd has gluten issues so I started with a Betty Crocker GF cake mix. I knew the cake would be thinner this way so I opted for two 9 inch round cakes. I put the pudding and whipped cream mix in between the layers and on top. Delicious! Making the cake this way yielded a ton of leftover pudding mix. I put it In Several ramekins and topped it with whip and coconut. This is also another option if you have a gluten issue and want to make a gf version and regular cake version.
  3. This looks wonderful and I am anxious to make it but I think I am missing something. Why are we baking the cake in two 9x13 pans rather than just one. Are we do make this in two layers. ? Thank you and I will anxiously await your reply. Cant wait to make this one.
      • Millie, You make two cakes because this is a dessert not only a cake. You only need a thin layer of cake so you can have room to put the rest of ingredients on top, I usually make just one 9x 13 pan and save the other half of cake mix for cup cakes. But if you have a large number of people, make two, it will go fast. I just use the cool whip from a plastic container instead of the mix of whipping cream, vanilla and sugar . I don't mix the pineapple to pudding mix ( drain and use the juice for cake mix ) I just put pineapple it on top of pudding mix so the mix is not too thin . Good luck !

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