Recipe by Audrey
"Easy and delicious sheet cake with cream cheese, pudding and pineapple."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This impressive pineapple angel food cake is impossibly easy.
See how to make a 5-star pineapple upside-down cake.
See how to make a simple loaf cake layered with apples and cinnamon.