Pineapple Pudding Cake Recipes

Steps:

• Make cake according to instructions on box and allow to cool.
• While cake is cooling make the pudding and refrigerate.
• Drain Pineapple, reserving 1/2 the liquid.
• Mix pineapple and the reserved liquid with the sugar.
• Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake.
• Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and whipped topping. Chill until serving. Serve with cake.

Steps:

• Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

Steps:

• In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.

Steps:

• drain pinesapple reserving liquid
• pprepare cake mix acording to directions subbing pineapple juice for water plus enough liquid to be amount called for
• pour into greased flouted cake pan
• bake at 350 for 25 to 30 minutes
• cool.
• beat cream cheese til smooth and fluffy.
• gradually beat in milk.
• add pudding mix.
• beat 2 minutes on low speed fold in pineapple top with cool whip.

Steps:

• Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray.
• Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
• Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.

Steps:

• In a four quart serving bowl drop one 8 inch layer cake.
• Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
• Repeat layers, and refrigerate.
• You may want to garnish with lemon slices to add that pretty touch.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• Slice cake into 3 rings, set aside.
• Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
• Chill for 8 hours.

Steps:

• Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup COOL WHIP.
• Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining COOL WHIP.
• Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
• Refrigerate 4 hours. Remove rim of pan. Serve dessert topped with strawberries.

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
• Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
• Top with remaining COOL WHIP, nuts and coconut just before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Steps:

• Preheat oven to 350°F.
• Coat an 8x8" glass baking dish w/cooking spray.
• Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
• Combine sugar (or Splenda), flour & salt in a med bowl.
• Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
• Pour wet ingredients into flour mixture & mix well.
• Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
• Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
• Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
• Bake for 30 minutes or till the top is golden brown & serve warm.