Not Enough Pineapple Cake
A light and fruity layered cake featuring pineapple, vanilla pudding, and whipped topping, perfect for summer gatherings or celebrations needing a sweet, tropical touch.
Ingredients
Instructions
- Bake the pineapple cake as directed in a 13 x 9-inch pan.
- Punch holes in the cooled cake with a wooden spoon handle.
- Pour crushed pineapple with juice over the cake and let it cool.
- Mix the vanilla pudding with 2 1/2 cups of milk until smooth.
- Add the cream cheese to the pudding mixture and beat until stiff.
- Spread the pudding mixture over the pineapple layer.
- Add a layer of Cool Whip on top.
- Sprinkle with shredded coconut.
- Refrigerate before serving.
Tips & Substitutions
To enhance the flavor, consider adding crushed walnuts or macadamia nuts to the pudding layer for a delightful crunch. If you prefer a lighter texture, substitute the cream cheese with Greek yogurt for a healthier twist. Additionally, if you don’t have crushed pineapple, fresh pineapple blended into a puree can work as a substitute.
Serving Suggestions
Serve this cake chilled, garnished with a sprinkle of additional shredded coconut for an attractive presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a themed gathering, consider serving alongside tropical fruit salad or other American recipes for a refreshing summer treat.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cover the top with plastic wrap to prevent the Cool Whip from drying out. This cake is best enjoyed cold, so there is no need to reheat it; simply serve straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Not Enough Pineapple Cake contains roughly 323 calories, with 4g protein, 35g carbohydrates, and 20g fat. It is a good source of dietary fiber (17% of the Daily Value) and iron (14% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop or crush it to mimic the texture of canned crushed pineapple. You may need to adjust the sweetness, as fresh pineapple can be less sweet than canned.
How long does it take to make this cake?
The preparation time for Not Enough Pineapple Cake is approximately 30 minutes, with an additional baking time of around 30-35 minutes. After assembling, it's best to refrigerate it for at least 2 hours before serving, allowing the flavors to meld.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just ensure it's well-covered in the refrigerator to maintain freshness. The flavors deepen overnight, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).