Pineapple Pecan Pudding Cake Recipe

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Pineapple Pecan Pudding Cake
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  1. Preheat oven to 350°F Grease and flour a 9-inch by 13-inch cake pan.
  2. In a bowl, combine the cake mix, milk, eggs, oil and pecans. Stir until just moistened, then beat at medium speed for 2 minutes.
  3. Pour batter into prepared pan. Bake for 30-35 minutes or until tester inserted in center comes out clean.
  4. When the cake is done, prick the top all over with a fork. Pour the pineapple and juice over the hot cake. Let cool.
  5. While the cake is baking, prepare the toppings by stirring together the pudding mix and milk then beating in the cream cheese, a few small pieces at a time.
  6. Whip the cream with the sugar until stiff peaks form. Refrigerate while cake cools.
  7. Spread cream cheese mixture over the crushed pineapple then cover the cake with whipped cream. Garnish with pecans and coconut.
  8. Refrigerate. (She says that the longer it sits, the better it tastes.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.63 Kcal (1351 kJ)
Calories from fat 261.51 Kcal
% Daily Value*
Total Fat 29.06g 45%
Cholesterol 64.34mg 21%
Sodium 83.32mg 3%
Potassium 206mg 4%
Total Carbs 13.44g 4%
Sugars 8.07g 32%
Dietary Fiber 2.15g 9%
Protein 5.61g 11%
Vitamin C 0.5mg 1%
Iron 1mg 5%
Calcium 93.3mg 9%
Amount Per 100 g
Calories 290.38 Kcal (1216 kJ)
Calories from fat 235.37 Kcal
% Daily Value*
Total Fat 26.15g 45%
Cholesterol 57.91mg 21%
Sodium 74.99mg 3%
Potassium 185.41mg 4%
Total Carbs 12.1g 4%
Sugars 7.27g 32%
Dietary Fiber 1.94g 9%
Protein 5.05g 11%
Vitamin C 0.5mg 1%
Iron 0.9mg 5%
Calcium 83.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 9

Good Points

  • saturated fat free,
  • low sodium

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