This cake is a soft fluffy pineapple juice infused yellow cake that’s topped with a cream cheese vanilla pudding mixture, pineapples, whipped cream and toasted coconut and pecans. It’s one of those cakes that are so light you can’t stop eating. An all time favorites!
The sun is shining, the birds are chirping, and your stomach is rumbling. This bright and yellow cake evokes sunshine and happiness and I think it’ll please just about anyone!
Pineapple cake- the ingredients:
Just like one of my other favorite cakes, this uses a cake mix. (shh, no one needs to know). You need yellow cake mix, pudding mix, canned pineapple, heavy cream, and the toppings of your choice. I really like toasted pecans and toasted coconut here. This comes together easily and is a good make ahead dessert because it tastes great straight out of the fridge.
The process:
You make your cake mix as specified by the package directions, but instead of adding the water called for, add the drained pineapple juice from your can of pineapple. This sneaky little substitution is going to give you a world of flavor. Bake your cake, and cool it. Meanwhile, your pudding gets mixed up then combined with the cream cheese, and you whip some heavy cream separately for that final top layer. If using toasted coconuts and pecans, this is how to toast them:
How to make sweetened whipped cream:
All you need to do is combine cold heavy cream, 2 tablespoon of icing sugar, and a teaspoon of vanilla in the bowl of a stand mixer and mix at medium high speed until soft peaks form. The addition of this small amount of sugar and vanilla gives a mild fragrant sweetness to the cream.
How to toast your nuts:
Heat oven to 180 C (350F). Spread the pecans on one baking sheet in an even single layer, and the coconuts on another baking sheet. Toast for 5 minutes, stirring midway through. Watch carefully because these can burn fast!
The assembly:
Your cooled cake gets topped with the pudding cream cheese mixture, then with your pineapple chunks, the whipped cream, and the toasted pecans and coconuts. Store in the fridge until ready to serve-this is delicious eaten cold. Keep leftovers in the fridge tightly wrapped and they can be enjoyed for a few days although I doubt it’ll last you that long! If making ahead, add the toasted nuts at the last minute so they retain their crunch.
Pineapple Pudding Cake
Ingredients
- 1 large can sliced or crushed pineapple, drained and juice reserved 550 g or 20 oz
- 1 box yellow cake mix
- 1 cup pineapple juice (from the drained can)
- 1/3 cup vegetable oil
- 3 eggs
- 250 g heavy whipping cream 1 cup
- 2 tablespoon icing sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold milk
- 1 box jello instant vanilla pudding mix
- 200 g cream cheese, softened 7 oz
- 1/2 cup toasted pecan halves, roughly chopped
- 1/2 cup toasted sweetened shredded coconut
Instructions
For the cake:
- Preheat oven to 180 C (350 F) and grease a 13×9 inch baking pan.
- Combine the cake mix, the pineapple juice, the vegetable oil and the eggs in a bowl. Mix together vigorously for 2 minutes or until smooth and combined.
- Pour batter into prepared pan. Bake for 25-35 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
To toast the pecans and coconut:
- Place the pecans on a baking sheet in a single layer, and the coconut in a separate baking sheet. Place them in the 180 C(350 F) oven for 5 minutes, stirring midway through until light golden brown and fragrant. Remove from oven and cool.
For the pudding:
- Combine the cold milk and pudding mix in a bowl. Whisk for 2 minutes until pudding thickens, then let it stand for another few minutes to set.
- Mix the pudding mix with the cream cheese (make sure cream cheese has been left on the counter to soften so that you don't have lumps) until thoroughly combined. You may find it easier to use a mixer to do this.
For the sweetened whipped cream:
- Add the cold heavy cream, the icing sugar and the vanilla extract into the bowl of a stand mixer. Using a whisk attachment, beat at medium high speed for a few minutes or until soft peaks form.
To assemble:
- Top the cooled cake with the pudding mixture, then roughly chop the pineapple and scatter it evenly on top. Spread whipped cream evenly on top, then garnish with the cooled toasted pecans and coconut. Store in fridge.
Sara says
Big hit! made this for a bbq and we all loved it. I didn’t add any nuts and it was still great
Farah Abumaizar says
That works! It’s a very flexible cake 😊