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Prep 25 mins
Cook 25 mins
Old family recipe submitted by Aunt Darlene.
Make and share this Pineapple Pudding Cake recipe from Food.com.
- Prepare yellow cake mix as directed on package. Bake in 11x17x1 deep jelly pan, which has been greased and floured. Bake 20 to 25 minutes on 350 degrees. Let cool.
- Combine 2 packages instant pudding, cream cheese and milk. Beat slowly until thick and smooth. Pour on cooled cake. Refrigerate.
- Drain crushed pineapple well. Spread on top of pudding layer. Carefully spread 1 large container of cool whip on top of pineapple layer.
- Cover with chopped nuts and/or coconut. Keeps refrigerated for 4-5 days.