Best Cheryls Decadent Pineapple Pudding Coconut Cake Recipes

Cheryl's Decadent Pineapple, Pudding, Coconut Cake image

Provided by senseicheryl

Categories Dessert

Time 52m

Yield 1 9 x 13 inch pan, 24 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix, Pillsbury Moist Supreme Classic
1/3 cup vegetable oil
3 eggs, room temperature
1 (20 ounce) can crushed pineapple in juice
1 cup granulated sugar
1 (3 1/2 ounce) box French vanilla instant pudding
2 cups nonfat milk, cold
2 cups heavy whipping cream
1/2 cup granulated sugar
1 cup sweetened flaked coconut, toasted if you would like

Steps:

Preheat the oven to 350 degrees.
Prepare at 13 x 9 x 2 inch baking dish with baking spray.
Prepare the cake mix as directed on the box.
Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
Sprinkle the coconut on top.
Share with others and enjoy!

Nutrition Facts : Calories 302.1, Fat 14.9, SaturatedFat 6.8, Cholesterol 54.5, Sodium 238.4, Carbohydrate 40.3, Fiber 0.6, Sugar 31.9, Protein 3

Moist Coconut Pudding Cake image

Provided by Seasoned Cook

Categories Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 10

1 (18 ounce) yellow cake mix (2 layer)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 cups cold milk
1 cup water
2 (3 1/2 ounce) vanilla flavor instant pudding and pie filling mix
1 (3 1/2 ounce) instant coconut pudding mix
1 cup cold milk
1 cup coconut flakes

Steps:

Mix cake mix, water, vegetable oil and eggs.
Pour into a greased and floured 9 x 13 baking pan.
In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9

Pineapple Pudding Cake image

Provided by Julie Hollie

Categories Dessert

Time 55m

Yield 1 eight X eleven Cake, 10-12 serving(s)

Number Of Ingredients 8

18 ounces yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (4 ounce) package vanilla pudding mix
1 (8 ounce) can crushed pineapple
1/2 cup sugar
1 (8 ounce) container Cool Whip

Steps:

Make cake according to instructions on box and allow to cool.
While cake is cooling make the pudding and refrigerate.
Drain Pineapple, reserving 1/2 the liquid.
Mix pineapple and the reserved liquid with the sugar.
Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake.
Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.

Nutrition Facts : Calories 473.9, Fat 20.5, SaturatedFat 7.2, Cholesterol 64.5, Sodium 447.9, Carbohydrate 69.3, Fiber 0.8, Sugar 49.7, Protein 4.5