Fruit & Pudding Cake

This is hands down my family’s favorite cake. I actually can’t believe I haven’t shared it already. I especially love making it during the summer months, when so much fresh fruit is in season. You can use any type of fruit you’d like to top this cake.  One of my favorite variations is pineapple, kiwi and strawberries.

This berry version though is perfect for Memorial Day or July 4th. I recommend using mostly fresh fruit–any canned fruit you use should be very well drained.  The coconut is optional, but it does help keep any juices from the fruit from seeping into the whipped cream.

Fruit & Pudding Cake
Fruit & Pudding Cake
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
266 calories
38 g
30 g
11 g
4 g
6 g
147 g
288 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
147g
Servings
16
Amount Per Serving
Calories 266
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg
10%
Sodium 288mg
12%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
6%
Sugars 16g
Protein 4g
Vitamin A
6%
Vitamin C
20%
Calcium
10%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 of a yellow cake mix
  2. 1/2 cup water
  3. 1 egg
  4. 2 cups milk
  5. 8 ounces cream cheese, softened
  6. 1 package (3.9 oz.) instant vanilla pudding
  7. 1 (8 oz.) tub frozen whipped topping
  8. 1 (8 oz.) can pineapple tidbits, drained
  9. 1 1/2 cups fresh strawberries, sliced
  10. 1 1/2 cups fresh blueberries or black berries
  11. 1/2 cup coconut
Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with non-stick cooking spray.
  2. Mix 3/4 of the cake mix with the water and egg until well blended.
  3. Pour into the prepared pan and bake for 15-20 minutes; cool completely.
  4. Meanwhile, beat the cream cheese until light and fluffy.
  5. Gradually beat in the milk and mix until smooth. Stir in the instant vanilla pudding.
  6. Spread the pudding mixture evenly on the cooled cake. Top the pudding layer with the whipped topping.
  7. Sprinkle the coconut over the whipped cream layer. Top with the pineapple and berries.
  8. Chill for at least 2 hours before serving.
beta
calories
266
fat
11g
protein
4g
carbs
38g
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Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: This recipe was given to me years ago by a friend.

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Comments

  1. That looks so good and easy to make. Thanks for the recipe!

    http://www.cancerinthecity.com

  2. YUM! Great photos!

  3. This looks delicious and refreshing with all of the fruit!

  4. Looked very good so I fixed it for a gathering of friends. One couple brought their 14 year old daughter and I got an “Oh Wow!” from her when she tasted it. That started everyone lining up to try it. Her mother said that if I got that reaction from the daughter it must be good!! Very good, easy to fix and all have loved it!

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