Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.

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  • While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.

  • Beat pudding mix with milk until smooth. Spread pudding over cooled cake.

  • Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.

Nutrition Facts

323.2 calories; 3.4 g protein; 51.7 g carbohydrates; 21.9 mg cholesterol; 376.4 mg sodium. Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2004
Made into cupcakes so easier to pass out at work and WOW! I altered the recipe though and it was even better than the original. Try coconut creme pudding (Jell-O makes it) and pineapple supreme cake mix (I think by Duncan Hines) instead of the vanilla pudding and yellow cake mix. Also for cupcakes you can use just 1 box of pudding and half the milk. Whipped cream stays firmer if you freeze the bowl you mix it in first. Try not to eat them all by yourself! Read More
(102)

Most helpful critical review

Rating: 1 stars
01/20/2011
The name is certainly fake advertisement (or at least for some people sake I hope so ). 1st of all I would not suggest this cake for the winter time I made it yesterday by the recipe and it was not what I was expecting. It was too cold to eat on such a cold day! The best thing about this was simply the box cake. The pudding was too much and the whipping cream mixture was so runny and simply sunk to the bottom. I appreciate the recipe but I will not be making this one again. Read More
(3)
120 Ratings
  • 5 star values: 90
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/14/2004
Made into cupcakes so easier to pass out at work and WOW! I altered the recipe though and it was even better than the original. Try coconut creme pudding (Jell-O makes it) and pineapple supreme cake mix (I think by Duncan Hines) instead of the vanilla pudding and yellow cake mix. Also for cupcakes you can use just 1 box of pudding and half the milk. Whipped cream stays firmer if you freeze the bowl you mix it in first. Try not to eat them all by yourself! Read More
(102)
Rating: 5 stars
11/14/2004
Made into cupcakes so easier to pass out at work and WOW! I altered the recipe though and it was even better than the original. Try coconut creme pudding (Jell-O makes it) and pineapple supreme cake mix (I think by Duncan Hines) instead of the vanilla pudding and yellow cake mix. Also for cupcakes you can use just 1 box of pudding and half the milk. Whipped cream stays firmer if you freeze the bowl you mix it in first. Try not to eat them all by yourself! Read More
(102)
Rating: 5 stars
12/30/2003
Everybody loves it!!!. The last time a baked it I replaced the water for coconut milk. It was even better. Silvia R. Read More
(52)
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Rating: 5 stars
05/21/2003
I took this to a work potluck. I used Cool Whip and ommitted the nuts and coconut. I wasn't sure about how it would taste w/ the pudding but it turned out really moist and yummy! Read More
(32)
Rating: 5 stars
06/18/2006
I made this for a Father's Day cookout and everyone loved it! My grandmother said it is the best cake she's ever had. I used cool whip for the frosting to save some calories and i thought it was delicious that way--perfect for summer. I also omitted the pecans and put some sliced pineapple chunks on top for garnish. Delicious! Read More
(17)
Rating: 4 stars
04/21/2008
You MUST let this cake sit overnight to get its full flavor! I made this on a Saturday early afternoon and followed directions up to the point of the whipping cream. I covered and put in the fridge for 8 hours. I used cool whip in place of the whipping cream. I did not cover the entire cake with the coconut and nuts (I used walnuts). Due to nut allergies and personal taste preference with some guests I topped only some pieces with the coconut and nuts. This tasted good but much better the next day. I think if I were to make a BTSC again it would be the "chocolate" type. Read More
(14)
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Rating: 5 stars
11/10/2002
I eliminated the nuts and cheated by using Cool Whip. It was soooo moist and scrumptious. Not a morsel remained! Read More
(13)
Rating: 5 stars
03/27/2003
This cake was GREAT!! I couldn't stop eating it...(literally) LOL I found that I should have left it in the pan I tried to take it out and it got VERY messy when I tried to put the pudding and whip topping on but all the same it was DELICIOUS!!! Thanks! Read More
(11)
Rating: 5 stars
06/03/2003
My family really loved this recipe. It was relatively easy to prepare and a nice change of pace. The coconut and nuts add crunch to the sweetness of the pudding and cake. Next time I will try saving time by using Cool Whip instead of the heavy whipping cream. This will definitely stay on our menu! Thanks! Read More
(10)
Rating: 4 stars
09/03/2007
I bake a cake once a week for my elderly mom so finding new ones is a challenge. She loved this one and she's picky. I did tweak it a bit: I used a french vanilla cake mix and I poked the holes with the end of a wooden spoon. I left off the pudding layer and instead mixed together 1 pkg pudding mix with 1 cup milk then added 1 eight ounce size Cool Whip and mixed together for the frosting. Topped it with chopped pecans. Saves a little time and money and my mom still raved. Read More
(10)
Rating: 1 stars
01/20/2011
The name is certainly fake advertisement (or at least for some people sake I hope so ). 1st of all I would not suggest this cake for the winter time I made it yesterday by the recipe and it was not what I was expecting. It was too cold to eat on such a cold day! The best thing about this was simply the box cake. The pudding was too much and the whipping cream mixture was so runny and simply sunk to the bottom. I appreciate the recipe but I will not be making this one again. Read More
(3)