What does adding pudding mix to a cake do?

Adding pudding mix to a cake gives it an extra layer of moisture and richness. It helps the cake stay soft and tender, even days after baking. In Pineapple Banana Pudding Cake , the pudding also enhances flavor and adds a creamy texture without needing extra frosting.

Can I substitute pineapple juice for water in a boxed cake mix?

Yes, you can! Swapping water with pineapple juice adds natural sweetness and a subtle tropical flavor. It works especially well in fruity cakes like this one. Just make sure not to add too much — about ½ cup is usually ideal.

Can you add pineapple to banana cake?

Absolutely. In fact, that’s the magic behind Pineapple Banana Pudding Cake . Pineapple not only adds a bright, juicy kick to banana cake, but it also keeps it extra moist. Crushed pineapple works best for even distribution.

What is the difference between a pudding cake and a regular cake?

A pudding cake contains instant pudding mix in the batter or as a layered addition. This makes the cake moister and gives it a denser, creamier texture compared to a regular cake, which is usually lighter and drier. In this recipe, pudding takes banana and pineapple flavors to the next level.

Pineapple Banana Pudding Cake – The Best Tropical Dessert Ever

Pineapple Banana Pudding Cake

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A sweet slice of comfort and sunshine in every bite, blending creamy banana pudding, tropical pineapple, and soft cake layers into one nostalgic Southern-inspired dessert.

Author: Helen
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern/Tropical Fusion

Ingredients

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3 medium ripe bananas, mashed
1 cup crushed pineapple, drained
1 box (3.4 oz) instant pudding mix (banana or vanilla)
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs
½ cup vegetable oil
½ cup milk or pineapple juice
1 tsp vanilla extract

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Instructions

Preheat the oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans.
Mash fruits: Mash bananas in a large mixing bowl. Add crushed pineapple and stir together.
Mix dry ingredients: In another bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
Add pudding mix: Add pudding mix to the dry ingredients and combine.
Combine wet ingredients: Mix eggs, oil, milk (or juice), and vanilla into the banana-pineapple mixture.
Incorporate dry mixture: Fold in the dry mixture until just combined.
Fill the pan: Pour batter into prepared pan and smooth the top.
Bake: Bake for 35–40 minutes, or until a toothpick comes out clean.
Cool: Cool completely before adding frosting or toppings if desired.

Notes

For extra moist cake, try the poke cake method: poke holes after baking and pour warm pudding on top. Store in the fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 24g
Sodium: 280mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Find it online: https://www.easytastykitchen.com/pineapple-banana-pudding-cake/