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. =^..^=

★★★★★ 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


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.
2Drain the pineapple well. (I actually squish it with a wooden spoon, just a little, so the cake won't get soggy.)
3Spread drained pinepple over the cooled cake.
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...
5...and smooth the pudding evenly over the cake.
6Refrigerate at least 30 minutes until the pudding is set. Then frost with Cool Whip.
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