Pineapple Pudding Cream Cheesecake
A creamy pineapple-flavored cheesecake with a moist cake base, perfect for tropical dessert lovers and gatherings that enjoy sweet, fruity, and indulgent treats.
Ingredients
Instructions
- Mix the yellow Jiffy cake mix according to the package directions and pour into a 9 x 12-inch pan.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- In a mixing bowl, beat the 8 oz. cream cheese until smooth.
- Add the small box of instant vanilla pudding and 2 cups of milk; mix until well combined and smooth.
- Fold in the drained, crushed pineapple.
- Spread the pineapple mixture over the cooled cake before serving.
Tips & Substitutions
For a richer flavor, consider using a flavored cream cheese, such as pineapple or vanilla. If you want a lighter option, substitute low-fat cream cheese and use almond milk instead of regular milk. Ensure the cake is completely cooled before adding the pineapple mixture to prevent it from melting. This dessert is great for potlucks or paired with Nutty Waffle Cookies for a delightful treat.
Serving Suggestions
Serve chilled for the best flavor and texture. Garnish with whipped cream or toasted coconut for an extra touch. This pineapple pudding cream cheesecake pairs beautifully with fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pineapple mixture may become slightly watery over time, so give it a gentle stir before serving. If you want to enjoy it warm, microwave individual portions for about 10-15 seconds, but be careful not to overheat it.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Pudding Cream Cheesecake contains roughly 288 calories, with 4g protein, 45g carbohydrates, and 10g fat. It is a good source of iron (16% of the Daily Value), calcium (15% of the Daily Value), and vitamin A (15% of the Daily Value).
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, but make sure to finely chop it and drain any excess juice before folding it into the cream cheese mixture. This will help maintain the texture of the cheesecake topping.
Can I make this a day in advance?
Absolutely! This cheesecake can be made a day ahead. Just prepare the cake and the pineapple mixture, then assemble and refrigerate overnight. This allows the flavors to meld beautifully, enhancing the overall taste.
What can I substitute for the yellow Jiffy cake mix?
You can substitute with any yellow cake mix or even make a homemade yellow cake using flour, sugar, baking powder, and eggs. Just ensure that the texture remains light and fluffy to hold the creamy topping.
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).