Total Time
Prep 30 mins
Cook 30 mins

This cake is so light and refreshing. Very good summer cake. It's a tried and true recipe.

Ingredients Nutrition


  1. Bake cake as suggested on box in a large sheet-cake pan.
  2. Cool.
  3. Combine puddings, milk, and cream cheese and beat with electric mixer.
  4. Refrigerate pudding mixture for an hour.
  5. Spread pudding mixture on cake then add a layer of drained pineapple.
  6. Top with a layer of Cool Whip.
  7. Store in fridge.
  8. Note: The nutritional info is flawed because I don't know how many servings it makes.
Most Helpful

This was fantastic! I made it for a family gathering and it was wiped out completely. Now my family wants me to make it all the time. PS: I mixed about a half cup of Coco Lopez Coconut Cream to the Cool Whip topping and it really was great.

Andromedangel August 08, 2007

Yummy! I am not a cake/frosting lover, but this I love. I really am in love with the filling. I did make a few changes to fit my 3yr. old's birthday. I added the pineapple to the pudding/cream cheese mixture. Next time I would probably add a little coconut too. I made the cake in 2 round pans put the filling between the layers. I cut the rounds in half and turned backwards to look like a butterfly. I used the cool whip as frosting but I added food coloring and a little meringue powder. It made it a little stiffer so I could pipe some on the cake. I may add a little flavoring to the cool whip next time, I don't know... it was very good.

AKPrincess3 September 28, 2007

Yum-Yum!! We celebrated Father's Day late and I made this to take to mom's house for dessert. It was a perfect summer cake...light,cool and creamy. I used all coconut cream pudding,skim milk and light Cool Whip. It was awesome! No wonder this is Bijan's cake of choice! Thanks for posting!!

mydesigirl June 24, 2007