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Pineapple Pudding Cake

My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! —Kathleen Worden, North Andover, Massachusetts
  • Total Time
    Prep: 25 min. Bake: 15 min. + chilling
  • Makes
    20 servings


  • 1 package (9 ounces) yellow cake mix
  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (20 ounces) unsweetened crushed pineapple, well drained
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1/4 cup chopped walnuts, toasted
  • 20 maraschino cherries, well drained


  • Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.
  • In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
Nutrition Facts
1 piece: 152 calories, 5g fat (3g saturated fat), 18mg cholesterol, 173mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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  • HelenQuiggle
    Jun 17, 2020

    I make a cake similar to this, with a large yellow cake mix, (I make it sugar free), after the cake is baked I poke holes in it and pour the pineapple (in natural juice) with juice over the top, then add the pudding (sugar free

  • burbank.t
    Jun 11, 2020

    The only 9 oz. cake mix I know out there is Jiffy. The others are all 15 oz. or more.

  • Adele
    Jun 4, 2020

    I've been making this for many years; however, I used the full fat/full sugar versions of everything except the milk. I only keep fat free milk on hand, so I will use that. Also, I will dispense with the maraschino cherries. Although I like them, they do add extra sugar. Nevertheless, I'm glad I encountered this recipe again. This will make a great dessert for my husband's upcoming birthday!

  • Dee J
    May 15, 2020

    I will make it but I will make it healthier by not using poison for sweetening. Sugar only. No artificial crap that makes you anemic. Union of Concerned Scientists wanted crossbones on artificial sweeteners. Splenda takes the red blood cells down. My Mom ended up in hospital with severe anemia, I was borderline. Doc ordered me to NEVER use any of it again. so I will use the FULL fat, and calorie version. I want to stay healthy.

  • Maxine
    May 15, 2020

    Aren’t most cake mixes more than 9 ounces? The name-brands are at least 15 ounces.

  • Kerry
    Apr 24, 2020

    I used to make a full fat version of this cake, but with coconut on top. I will have to try the low fat to see how it compares.

  • Jan
    Aug 31, 2019

    We’ve made this cake four times now. Did it three times with pineapple and once with strawberries. The only change we made was, using one 20 ounce can of crushed pineapple, we used half of the can in place of water in the cake mix and the other half on top of the pudding mixture. It’s been a huge hit at three parties with no leftovers!

  • tanya w
    Jan 8, 2018

    Made this recipe as the recipe stated and my family loved it! I will make this again.

  • jackthekid
    Feb 19, 2016

    Made it as written, turned out great. Will make again

  • NickN
    Jan 14, 2016

    Awesome awesome awesome it was so easy turned out really good can't wait to make it again. I changed two things I used French vanilla cake mix and half cup of silk vanilla soy creamer cause I ran out of fat free milk it came out great enjoy.