Pineapple Pudding Cake

Looking for a taste of the tropics without leaving your kitchen? Look no further than Pineapple Pudding Cake! This dessert is like a mini vacation, with its moist cake infused with sweet pineapple goodness and topped with creamy pudding, whipped cream, and coconut flakes. It’s easy to make and even easier to enjoy, making it perfect for any occasion, whether you’re hosting a summer party or just craving a tropical treat.

Why You’ll Love Pineapple Pudding Cake

  • Tropical Paradise: Dive into a slice of pure bliss with every bite, thanks to the fruity combination of pineapple and creamy pudding.
  • Easy Peasy: With simple ingredients and straightforward instructions, this recipe is a breeze to whip up.
  • Crowd Pleaser: Impress your friends and family with a dessert that looks and tastes like it came straight from a fancy bakery.
  • Customize Your Way: Get creative and customize your cake with your favorite toppings, from extra pineapple to toasted coconut.
  • Make Ahead: Prepare this cake in advance and store it in the fridge until you’re ready to serve, saving you time and stress on party day.

Ingredients Needed To Make Pineapple Pudding Cake

  • Gluten-Free Flour
  • Baking powder
  • Salt
  • Sugar
  • Milk
  • Vegetable oil
  • Butter
  • Eggs
  • Vanilla extract
  • French vanilla pudding mix
  • Whipped Cream
  • Pink Pineapple
  • Coconut Flakes

How To Make Pineapple Pudding Cake

  1. Preheat your oven and prepare your cake pan.
  2. Mix up the cake batter and pour it into the pan.
  3. Bake until golden brown and let it cool completely.
  4. Cook the pineapple with sugar until soft and juicy.
  5. Poke holes in the cake and pour the pineapple mixture over the top.
  1. Mix up the pudding and pour it over the cake.
  1. Finish with whipped cream and coconut flakes.
  1. Slice, serve, and savor every tropical bite!

Variations & Substitutions

  • Swap out the pineapple for your favorite fruit, like mango or passion fruit, for a fun twist.
  • Add a layer of crushed graham crackers between the cake and pudding for some extra texture and flavor.
  • Experiment with different types of pudding flavors, like coconut or banana, to switch things up.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Commonly Asked Questions

Can I use canned pineapple instead of fresh? 

Absolutely! Canned pineapple works perfectly well and saves you the hassle of chopping.

How long can I keep this cake? 

Store any leftovers in the fridge for up to three days, though it’s so delicious it probably won’t last that long!

Pineapple Pudding Cake

This cake is the perfect tropical bliss! A yummy blend of moist cake infused with pineapple and vanilla pudding topped with delish whipped cream and coconut
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pineapple Pudding Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 15
Calories: 436kcal


  • Measuring cups/spoons
  • 9×13 cake pan
  • Mixing Bowl
  • nonstick baking spray
  • toothpick
  • Small stockpot
  • Whisk
  • Electric mixer


Cake Ingredients

  • 2 ½ cups Gluten-Free 1.1 flour
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1 ½ cups sugar
  • 1 ¼ cup milk
  • cup vegetable oil
  • ½ cup butter room temperature
  • 3 eggs + 2 egg yolks
  • 1 ½ tbsp vanilla extract

Cake Topping Ingredients

  • 5.1 oz instant French vanilla pudding mix
  • 2 ½ cups milk
  • 8 oz whipped cream
  • 3 cups pink pineapple
  • ¼ cup sugar
  • 1 cup coconut flakes


Preheat & Prep

  • Preheat the oven to 350 degrees.
  • Spray a 9×13 cake pan with nonstick baking spray.

Make Batter

  • In a mixing bowl, beat butter & sugar on high for 3 minutes.
  • Mix in eggs one at a time, add vegetable oil, milk, and vanilla until smooth.
  • Add dry ingredients; mix on high until just incorporated (don’t over mix).


  • Pour the batter into the cake pan.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow the cake to cool completely.

Prepare Pineapple Mixture

  • Finely chop 2 cups of pineapple and add to a small stockpot.
  • Add sugar and cook over medium heat for 10 minutes until pineapple is softened.

Poke Holes & Add Pineapple Mixture

  • Poke holes all over the top of the cooled cake.
  • Pour the pineapple and juices on top of the cake.

Make Pudding Topping

  • In a bowl, mix pudding mix and milk until thickened.
  • Pour on top of the cake.

Top & Enjoy

  • Top with whipped cream, coconut flakes, and the remaining pineapple.
  • Enjoy your Pineapple Pudding Cake!


  • Use vanilla or coconut-flavored whipped cream for added richness.
  • Add a layer of crushed graham crackers between the cake and pudding for a tropical twist.
  • Experiment with different fruit combinations like mango or passion fruit for a unique flavor profile


Serving: 1g | Calories: 436kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 312mg | Potassium: 199mg | Fiber: 3g | Sugar: 40g | Vitamin A: 458IU | Vitamin C: 16mg | Calcium: 164mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating