Hawaiian Pineapple Pudding Cake Recipe

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Questions & Reviews

1. Librarian Lavender says:

   This looks so wonderful! Great recipe!
2. Joy @ Yesterfood says:

   LUSCIOUS, and I adore that it starts with a cake mix (thank you!!). I am so glad you brought this to Treasure Box Tuesday- I have pinned and am sharing on Facebook this afternoon at 1:00 p.m. CST! ?
3. Jen says:

   I just tried making this, and I'm not sure where I messed up because I followed the directions to a T, but my pudding part isn't setting, and the cream topping is watery. Is there anything I can do to fix this? Smells wonderful though, and really hope I can figure it out! Thx!
4. Cyd says:

   Hi Jen, not sure what could have gone wrong. We like our pudding thick so we cut the milk back to 3 1/2 cups. We bought Jello brand, not store brands of pudding. As far as your cream top, be sure you use heavy whipping cream as directed. We beat it with a hand mixer until it was quite thick. We have never had a problem with this dessert. It's always whipped up so nice and easy! Hope it all works out for you. You could always add cool whip, but not nearly as tasty! Hope this helps.
5. Beth Reynolds says:

   I just wanted to add a comment to "Jen" concerning her pudding part not setting. Did you by any chance use the "cooking" pudding instead of the instant pudding? I made a recipe once and the pudding wouldn't set and I finally figured out that I hadn't used instant pudding. I did however figure it out in time to put it on the stove top and finish the dessert.
6. tem says:

   Probably too late to the party, but here is my advice on whipped cream: First . . . put your bowl and beaters in the freezer . . . they need to be ultra-cold. If you have a metal bowl, all the better! Second . . . whip the cream until it is relatively stiff, then add the vanilla and sugar . . . vanilla first and mix well. Don't put either ingredient into the cream until after the cream is whipped. Hope these ideas help you!
7. Lisa Yunt says:

   This was so wonderful and so easy. My dd has gluten issues so I started with a Betty Crocker GF cake mix. I knew the cake would be thinner this way so I opted for two 9 inch round cakes. I put the pudding and whipped cream mix in between the layers and on top. Delicious! Making the cake this way yielded a ton of leftover pudding mix. I put it In Several ramekins and topped it with whip and coconut. This is also another option if you have a gluten issue and want to make a gf version and regular cake version.
8. millie says:

   This looks wonderful and I am anxious to make it but I think I am missing something. Why are we baking the cake in two 9x13 pans rather than just one. Are we do make this in two layers. ? Thank you and I will anxiously await your reply. Cant wait to make this one.
9. Cyd says:

   It makes 2 9x13 pans or one jelly roll pan (cookie sheet size). This recipe feeds a crowd.
10. Aida says:

    Millie, You make two cakes because this is a dessert not only a cake. You only need a thin layer of cake so you can have room to put the rest of ingredients on top, I usually make just one 9x 13 pan and save the other half of cake mix for cup cakes. But if you have a large number of people, make two, it will go fast. I just use the cool whip from a plastic container instead of the mix of whipping cream, vanilla and sugar . I don't mix the pineapple to pudding mix ( drain and use the juice for cake mix ) I just put pineapple it on top of pudding mix so the mix is not too thin . Good luck !
11. Jan says:

    That was going to be my question to Jen also. The pudding has to be INSTANT Funny story..I brought chocolate pie to my first Thanksgiving as a bride with my in-laws and I didn't use the Instant. Mom-in-law recooked the filling and everyone had a good laugh. I'm still married to their son 43years later.
12. Jan says:

    Thanx. That tip really makes the difference
13. Lisa says:

    Hi! I was wondering how many days ahead can you make this? Thanks!
14. Lisa says:

    Also - can you freeze it!
15. Cyd says:

    It should be fine the day before. It could start to get soggy after a few days.
16. Cyd says:

    I don't think it would freeze very well with the pudding.
17. Tanya Norris says:

    My grandma's been making this for over 50 year's, my absolute favorite!
18. Mary says:

    This sounds about how I make it! I use one 9x13 pan and remove from pan then assemble taking the cool whip over the sides like a traditional cake. I use sugar free pudding and lite cool whip. Comes out fantastic! The tricky part for me is after the pineapple layer then the pudding layer it's hard to "frost" without disturbing up the pudding layer. Cake out of the box no juice, pineapple, pudding, the whipped topping. Simple and so great!
19. sam says:

    The heavy whipping cream never got thick. 1 hour later I just poured it on and hoped for the best. There has to be a better recipe that works. Trying to beat milk to it gets thick is insane. Never happened.
20. sam says:

    The heavy whipping cream never got thick. 1 hour later I just poured it on and hoped for the best. There has to be a better recipe that works. Trying to beat milk to it gets thick is insane. Never happened. The heavy whipping cream bled into he cake and it is like soggy wet bread. Nasty.
21. Cyd says:

    It should get thick in about 3-5 minutes. It's how you add real whipping cream on SO many desserts. Not sure what went wrong for you. You say you tried to beat the milk. That will not thicken up. It has to be the Heavy Whipping Cream.
22. Edith says:

    I have made this recipe more than 15 times. Always make it for my best friend's birthday since she loves coconut, always a hit and since there's two, I give her one to take home. Thank you for this recipe!!!