Pineapple Pig-Out Cake
A deliciously moist pineapple cake layered with pudding and topped with Cool Whip, perfect for parties and family gatherings that love tropical flavors and creamy textures.
Ingredients
Instructions
- Bake the butter batter cake according to package directions in a 9 x 13-inch pan.
- Cool the cake completely.
- Poke holes in the cooled cake with a toothpick and pour the crushed pineapple (including juice) over the cake.
- Allow the juice to soak into the cake for about 30 minutes.
- Prepare the instant French vanilla pudding according to package instructions.
- Pour the pudding over the soaked cake and pineapple layer.
- Once the pudding has set, spread Cool Whip on top.
- Refrigerate the cake until ready to serve.
Tips & Substitutions
For best results, ensure the cake is completely cooled before poking holes; this allows the pineapple juice to soak in properly. If you want a richer flavor, consider using a homemade butter cake instead of a mix. You can also substitute the Cool Whip with freshly whipped cream for a lighter topping. This dessert can be made a day in advance, allowing the flavors to meld beautifully.
Serving Suggestions
Serve the Pineapple Pig-Out Cake chilled for a refreshing dessert option. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of Chocolate Pecan Frosting for added indulgence. This cake is perfect for potlucks or family gatherings, and you can complement it with light snacks like Sesame Crescents to balance the sweetness.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It's best served chilled, so there’s no need to reheat. If you're planning to keep it longer, consider slicing it into portions and freezing, but be aware that the texture may change slightly after thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Pig-Out Cake contains roughly 88 calories, with 0g protein, 3g carbohydrates, and 8g fat.
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 crush it and include the juice. Fresh pineapple will give a vibrant flavor, but the sweetness and moisture from the canned version help ensure the cake remains moist and flavorful.
How long should I let the cake soak with the pineapple juice?
Allow the cake to soak for about 30 minutes after pouring the pineapple juice over it. This gives the cake enough time to absorb the juice without becoming overly soggy, resulting in a perfectly moist texture.
Can I make this cake gluten-free?
Absolutely! You can use a gluten-free cake mix to replace the butter batter cake mix. Just ensure that the instant pudding is also gluten-free, and you'll have a delicious gluten-free version of this tasty dessert.
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).