Pineapple Dream Cake AKA Daffodil Cake

Fran Miller


This cake was MY birthday cake for many years & was made by my best friend, and later sister-in-law, Becki.

Oh, the barbecues & lasagna dinners that were topped off by this delicious dessert! Talk about happy memories, even if the event meant I was getting older. =^..^=

Featured Pinch Tips Video

★★★★★ 6 votes
8-12, depending on serving size
10 Min
30 Min


1 box
yellow cake mix, any brand
1 c
water, as directed for the cake
1/2 c
vegetable oil, as directed for the cake
eggs, as directed for the cake
20 oz
can of crushed pineapple, drained
8 oz
block of cream cheese
1 box
instant vanilla pudding mix, 4 serving size
2 c
8 oz
container of cool whip


Step 1 Direction Photo

1Mix the cake mix, water, oil, and eggs together, as directed on the cake mix box. Bake the cake in a 13 x 9" baking dish, using the temperature & time suggested on the cake mix box. Remove from oven and cool.

Step 2 Direction Photo

2Drain the pineapple well. (I actually squish it with a wooden spoon, just a little, so the cake won't get soggy.)

Step 3 Direction Photo

3Spread drained pinepple over the cooled cake.

Step 4 Direction Photo

4In a blender (or using a bowl & mixer), mix together the cream cheese, pudding mix, and milk until well-blended. Pour over the pineapple on the cake...

Step 5 Direction Photo

5...and smooth the pudding evenly over the cake.

Step 6 Direction Photo

6Refrigerate at least 30 minutes until the pudding is set. Then frost with Cool Whip.

Step 7 Direction Photo

7Refrigerate again until ready to serve. (If there are any leftovers, refrigerate them, too.)

I wish this photo showed the whole slice of cake. Silly JAP editing! =^..^=

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #refrigerator