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.
Nutrition & Diet Analysis (per serving)
316
kcal
16% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
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).
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).