Pineapple Cream Cake


  • 1 box yellow cake mix (plus ingredients on the back of the box)
  • 20 ounces crushed pineapple (reserve the juice) (1 large can)
  • 1 1/2 cups pineapple juice (from drained crushed pineapple)
  • milk (as needed)
  • 8 ounces cream cheese (softened)
  • 3.4 ounces vanilla instant pudding (or pineapple pudding) (1 small box)
  • 12 ounces Cool Whip
  • 1/2 cup chopped nuts (optional)


  • Bake the cake in a 9×13 baking pan according to package directions.
  • Drain the pineapple, but reserve the juice. Pour the reserved juice into a 2-cup measuring cup. Add enough milk to the juice to make a total of 1 ½ cups of milk/juice mixture.
  • Use a hand mixer to beat the milk/juice and the cream cheese together in a medium bowl.
  • Add the pudding mix and whip until the pudding has thickened.
  • Spread the cream cheese/pudding mixture over the cooled cake.
  • Top with drained crushed pineapple.
  • Spread Cool Whip overtop the whole cake.
  • Sprinkle with nuts if desired.
  • Cover and refrigerate at least 3 hours before serving.
  • Store any remaining cake in the refrigerator.

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