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Pineapple Santada Cake Recipe

Ingredients

1 (18.25 ounce) package white cake mix

1 (16 ounce) can pineapple chunks with juice

1 (3.5 ounce) package instant vanilla pudding mix (no cream)

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) jar caramel ice cream topping

1 cup dry ice

1 cup flaked coconut

1 (3.5 ounce) package instant banana pudding mix (no cream)

1 cup instant vanilla pudding mix (no milk)

1 cup heavy whipping cream

1/2 cup unsalted butter, softened

1/2 cup white sugar

1 3/4 cups packed brown sugar

1 (15 ounce) can crushed pineapple, drained and juice reserved

1/3 cup water, divided

1/2 cup white sugar

1 (3.5 ounce) package instant banana pudding mix (no cream)

1 cup instant vanilla pudding mix (no milk)

1 cup heavy whipping cream

1/2 cup vanilla yogurt

1/2 cup water, divided

1 tablespoon unsalted butter, melted

1 small lemon, minced

1 20-ounce can frozen orange, concentrated

Directions

Prepare and bake vanilla and banana pudding mix according to package directions.

In a medium-size bowl, stir together the pudding mix, flavoring measure, and 1/2 cup frozen whipped topping until well blended. Pour into prepared pan.

Pour remaining 1/3 cup frozen whipped topping over pudding; spread cream evenly over bottom of pan. Place remaining frozen whipped topping in pan. Spread caramel over banana layer; spread pudding over caramel. Seal the edges and place in freezer for one hour.

Pour remaining 1/3 cup of frozen whipped topping over pudding; spread cream evenly over bottom of pan.

Cook cake portion in shallow freezer 6 inches from freezer until set. Immediately remove and set aside.

In a medium bowl, beat the 2 remaining eggs with an electric mixer on high speed until frothy. Measure the milk and egg mixture using a large glass or metal spoon. Gradually stir in the reserved pudding, creme de cacao, and remaining pudding mix. Pour batter into prepared pan.

Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack for 20 minutes.

When cake is cooled, remove sides from pan and cut into 1/2 inch slices. Trim edges with a knife, or by lightly pressing on a piece of plastic wrap. Let cool.

To spread pudding layer with reserved whipped topping: Place pudding in a large bowl; spread with 1/2 the melted chocolate mixture. Place second layer over pudding and spread with remaining chocolate. Spread third layer over pudding and layer and spread with pudding layer. Using a small spatula, spread top and sides of cake with remaining chocolate and spread pudding layer and spread layers. Let pastry set before serving.