This crowd-pleasing dessert combines a moist banana bread base with a creamy, cheesecake-inspired pudding layer and a bright pineapple finish. It’s cool, refreshing, and incredibly easy to whip up for your next gathering!
Ingredients
The Banana Base
- 2 boxes (7 oz each) Jiffy Banana Muffin Mix
- 2 Large eggs
- 2/3 cup Whole milk
The Creamy Layers
- 1 can (20 oz) Crushed pineapple, well-drained
- 1 pkg (8 oz) Cream cheese, softened to room temperature
- 1 box (6 oz) Instant vanilla pudding mix (large size)
- 3 cups Cold milk
- 1 tub (16 oz) Whipped topping (like Cool Whip), thawed
Instructions
1. Bake the Base
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. In a large bowl, whisk together the muffin mixes, eggs, and 2/3 cup milk until just combined. Pour the batter into the pan and bake for 25–30 minutes (or until a toothpick comes out clean). Let the cake cool completely before adding the toppings.
2. Prep the Filling
While the cake cools, beat the softened cream cheese in a large bowl until smooth and fluffy. In a separate bowl, whisk the instant vanilla pudding with 3 cups of cold milk until thickened. Gently fold the pudding into the cream cheese until the mixture is silky and combined.
3. Assemble
Once the cake is cool, spread the drained crushed pineapple evenly over the top, reaching all the way to the edges. Layer the cream cheese pudding mixture over the pineapple, then finish with a smooth layer of whipped topping.
4. Chill and Serve
Cover and refrigerate for at least 1–2 hours (though overnight is even better to let the flavors meld). Slice into squares and serve cold!
Pro-Tips for Your Readers
- Drain it well: Make sure to press the pineapple in a sieve to remove as much juice as possible so the cake doesn’t get soggy.
- Make it Fancy: Garnish the top with toasted coconut, crushed walnuts, or a few maraschino cherries for extra color.
- Storage: This cake keeps beautifully in the fridge for up to 3 days.