May 24th, 2012

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

Preparation 15 2017-04-27T00:00:00+00:00 Cook Time 20 2017-04-27T00:00:00+00:00
Serves 1     adjust servings


  • 3/4 of a yellow cake mix
  • 1/2 cup water
  • 1 egg
  • 2 cups milk
  • 8 ounces cream cheese, softened
  • 1 package (3.9 oz.) instant vanilla pudding
  • 1 (8 oz.) tub frozen whipped topping
  • 1 (8 oz.) can pineapple tidbits, drained
  • 1 1/2 cups fresh strawberries, sliced
  • 1 1/2 cups fresh blueberries or black berries
  • 1/2 cup coconut


  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.
Who Dished It Up First: This recipe was given to me years ago by a friend.



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

  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!

  5. Marj Pachniosky says:

    Looks absolutely scrumptious and easy to make as well. I will try this recipe without a doubt. Probably for a social planned in early September!! Looks soooo refreshing!
    Thank-you so much. Marj Pachniosky

  6. Why only 3/4 of cake mix??? what do you do with the other 1/4?????

  7. Betty Arnold Henderson says:

    For cooks who love to bake often, it seems reasonable to save that unused 1/4 of the cake mix. It can be saved for an extra cake AFTER this recipe has been made another three times. Voila! Now you can make a fifth cake!

    But beware.

    It is important to include the expiration date found on the packaging with each unused portion on the outside of the small container. The reason for what may seem to be overcautious is simple. Read on . . .

    Dry mixes do not have an unlimited shelf life. One of the common dry ingredients in most baking mix products can become lethal over time. Expiring mixes, e.g., cake, pancake, biscuit, etc., should be used before or shortly after the expiration date shown on the original packaging..

    A couple of years or so ago, I read of a young man who had just returned home after a long absence. His loving mother, to please her son, prepared him a welcome-home breakfast of pancakes. Sadly, those pancakes cost him his life. An investigation revealed that the pancake mix the mother used had expired.

    After reading that, I went through my pantry and discarded several boxes of expired cake mix. Best to buy them only when you know they will be used rather than allow them to sit on a shelf until it’s too late. I now buy them on an as-needed basis.

    It is also wise to go through the pantry and look at the expiration dates on both baking powder and baking soda. If they are expired, discard them and buy smaller containers to avoid using an expired product sitting there until it/they expire.

    I hope that by writing this, I have provided someone with valuable information.

  8. Yes, old baking power or soda that has expired will be less effective than a fresh box. However, the only thing I can think of that will make cake mixes ‘lethal’ might be some kind of mold. Cake mixes also contain baking power as a leavening agent and will not be as effective in helping your cake rise properly…


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