Pineapple Pudding Cake

Recipe by Julie Hollie
READY IN: 55mins
SERVES: 10-12


  • 18
    ounces yellow cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    (4 ounce) package vanilla pudding mix
  • 1
    (8 ounce) can crushed pineapple
  • 12
    cup sugar
  • 1
    (8 ounce) container Cool Whip


  • 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.