Recipe by Audrey
"Easy and delicious sheet cake with cream cheese, pudding and pineapple."
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1 (8 ounce) can
crushed pineapple, drained
1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) package
1 (3.4 ounce) package
instant vanilla pudding mix
1 (16 ounce) container
frozen whipped topping, thawed
I loved this recipe. I have made it twice for my work and everybody raves at it. They think I spent hours making it - but I didn't. It's so easy. I store it in the fridge and it tastes better the next day. Thanks for the recipe. I love it. It's definitely one I will make again and again and again.
This really wasn't anything special. It just tasted like a yellow cake with a bunch of cool whip. The cake itself really needed something... maybe pineapple in the batter? I used pineapple juice instead of the water called for in the cake recipes, but it was still bland. I'd make again, but definitely with changes.
Versatile and quick. I used what I had on hand--cheesecake flavored pudding mix, fresh pineapple with a little brown sugar mixed in, and french vanilla cake mix using pineapple juice, Meyers dark rum, and a little coconut flavoring for the liquid. This is the kind of dessert that you will keep trying to "even up the edges" because you want to eat more ;-)
This is a great recipe that I've been making for several years. Its a very refreshing summer dessert. The only thing I do different is replace the water that the cake mix calls for with the pineapple juice that has been drained from the crushed pinapple.
I MADE THIS CAKE FOR OUR PRAYER GROUP GATHERING AFTER CHURCH AND THEY LOVED THIS CAKE. THEY ALL WANT THE RECIPE. RAVE REVIEWS!!!!
I made this in a 9x13 pan. It turned out good. It was easy to make. But I'll probably move on to trying other recipes and not make this again.
We enjoyed this cake tonight. I didn't have a jelly roll pan so I used a 13x9. After it cooled I cut it lengthwise and put the pudding/cream cheese mixture in the middle. Then I put the pineapple on the pudding. I replaced the top of the cake and frosted it with cool whip. I added crushed pecans on top. If it's better tomorrow as one reviewer said, I can't wait!
I've been making this cake for years. It is the perfect summer dessert with the pineapple and cool whip! Instead of the chopped nuts as a topping, I'll use coconut or chopped up cherries (which gives it that pineapple upside down cake feel).
* Percent Daily Values are based on a 2,000 calorie diet.
Yum Yum Cake III
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 145
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