Pineapple Sour Cream Pudding Cake

Embark on a dessert journey with this Pineapple Sour Cream Pudding Cake, a luscious blend of moist cake, tangy pineapple, and smooth whipped cream. Perfect for any gathering or as a delightful end to a family meal, this cake infuses the zesty flavors of pineapple with the rich texture of sour cream pudding.

Ideal for those who love a touch of fruitiness in their desserts, this recipe is straightforward to prepare and offers a delightful twist on traditional cake. Ready to enjoy a slice of tropical paradise? Let’s bake up this wonderfully refreshing treat.

Luscious and Creamy: A Must-Try Dessert

This Pineapple Sour Cream Pudding Cake not only tastes amazing but also features layers of flavor that make each bite a pleasure. From the moist base to the fruity topping and light whipped cream, this cake is a crowd-pleaser.

Here’s how you can create this delicious cake, with pro tips to ensure it’s perfectly moist and bursting with flavor.

Pro Tips for the Perfect Pudding Cake:

1. Smooth Batter: Mix your cake batter until smooth to ensure there are no lumps, creating a flawless base for your cake.
2. Even Baking: Check your cake at the earliest baking time to avoid overcooking. It should be golden and spring back when touched.
3. Thicken the Topping: Cook the pineapple topping until it thickens to a spreadable consistency that will sit beautifully on the cake without seeping into it.
4. Chill the Cream: Ensure your bowl and beaters are chilled before whipping the cream for the best volume and texture.
5. Cool Layers: Allow each layer to cool sufficiently before adding the next to keep the layers distinct and neat.

Pineapple Sour Cream Pudding Cake Recipe:

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Chilling time: 2 hours
• Servings: 12
• Equipment: 9×13 inch baking dish

This cake is sure to become a favorite, offering a perfect balance of textures and flavors.

Ingredients:

For the Cake:

• 1 package yellow cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the Pineapple Topping:

• 1 (20 oz) can crushed pineapple, drained (reserve juice)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup pineapple juice (from the drained pineapple)

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat and Prepare: Heat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. Mix the Cake: In a large bowl, blend the cake mix, pudding mix, sour cream, oil, eggs, milk, and vanilla. Beat on medium speed until smooth, about 2 minutes. Pour into the prepared dish.
3. Bake the Cake: Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely in the pan on a rack.
4. Make Pineapple Topping: In a saucepan, mix sugar, cornstarch, and pineapple juice. Stir until dissolved, then add pineapple. Cook until thickened. Cool slightly and spread over the cake.
5. Whip the Cream: In a chilled bowl, whip the cream, sugar, and vanilla until stiff peaks form. Spread over the pineapple layer.
6. Chill and Serve: Refrigerate the cake for at least 2 hours. Serve chilled for a delightful dessert experience.

Ready to Serve!

Your Pineapple Sour Cream Pudding Cake is now ready to dazzle your guests with its tropical flavors and creamy texture. This dessert is not only a joy to make but also a treat to eat, perfect for any occasion that calls for a special, refreshing cake. Enjoy the layers of happiness in every slice!

Print