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Easy Pineapple Lush Cake Recipe with Yellow Cake and Vanilla Pudding

Easy Pineapple Lush Cake

A moist yellow cake baked with crushed pineapple is cooled and covered with vanilla pudding and whipped topping. Add coconut, nuts, or fruit for a simple refrigerator dessert with bright tropical flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15.25-ounce box Yellow cake mix
  • 3 Large eggs
  • 1/2 cup Vegetable oil
  • 1 20-ounce can Crushed pineapple in juice, undrained
Pudding Topping
  • 1 3.4-ounce package Instant vanilla pudding mix
  • 1 1/2 cups Cold whole milk
  • 1 8-ounce container Frozen whipped topping, thawed
Optional Garnishes
  • 1/2 to 1 cup Sweetened shredded coconut
  • 1/2 cup Chopped pecans or walnuts
  • As desired Maraschino cherries or small pineapple pieces
Optional Cream-Cheese Variation
  • 4 ounces Softened cream cheese
  • 1/2 cup Powdered sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan.
  2. Beat the yellow cake mix, eggs, vegetable oil, and undrained crushed pineapple until evenly combined.
  3. Spread the batter in the prepared pan and bake for 30–35 minutes, until the center is set and a toothpick comes out with only a few moist crumbs.
  4. Cool the cake completely in the pan before adding the topping.
  5. Whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until thickened, then let it stand for several minutes.
  6. Fold the thawed whipped topping into the thickened pudding. For the cream-cheese version, beat the softened cream cheese and powdered sugar until smooth, beat in the prepared pudding, and then fold in the whipped topping.
  7. Spread the topping over the completely cooled cake, add desired garnishes, cover, and refrigerate for at least 2 hours before slicing.

Notes

Do not drain the pineapple used in the batter. Drain pineapple used only as a garnish. For firmer pieces, chill the assembled cake overnight. Keep refrigerated and use within 3–4 days.