The Originators of Quick & Easy Cooking!

Menu

MrFood.com
Free Offer
No Bake Desserts: 18 Easy Dessert Recipes

Keep your kitchen cool with our quick and easy no-bake recipes! This FREE eCookbook features all of your favorite no-bake desserts - no oven required!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Pineapple Freezer Cake

(34 Votes)
SERVES
8
CHILL TIME
6 Hr

When it's hot out and we don't want to to turn on the oven, how do we make a special cake? We pop it in the freezer! Our Pineapple Freezer Cake is one of our most popular no-bake desserts. Give it a try and you'll understand why!

What You'll Need:
  • 2 (3-ounce) packages ladyfingers, split in half (see Note)
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (4-1/2-serving-size) package instant vanilla pudding and pie filling
  • 1 (8-ounce) container frozen whipped topping, thawed
What To Do:
  1. Line a 9- x 5-inch loaf pan with plastic wrap, then line the bottom and sides of the pan with ladyfingers.
     
  2. In a large bowl, combine pineapple and pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers, then repeat layers 2 more times with pineapple mixture and ladyfingers, ending with a layer of ladyfingers.
     
  3. Cover and freeze at least 6 hours, or overnight.
     
  4. To serve, invert over a serving platter, remove pan and plastic wrap, then slice.
Notes
  • Make sure to use the soft, spongy ladyfingers, not the hard biscuit type. If ladyfingers are unavailable, you can substitute cut-up poundcake.
     
  • Garnish with dollops of whipped cream and maraschino cherries for an extra-special look!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Great recipe I don't use ladyfingers they r not available here I simply bake a yellow cake in 2 layers and fill frost with the listed ingredients if u like you can add chopped nuts and/or coconut

For the pineapple loaf do you make the pudding or use as it comes out of the box.

Hi there! - You will use the dry pudding mix. Enjoy!

toIleftmyheart.......Why is it before convenience foods the life expectancy was only in the mid 40's and now it is in the mid 70's?

Can't get these ingredients in UK so why use this site to put your recipes on? Instant vanilla pudding and pir filling? Frozen whipped topping? American probably.

You are so right, Jean! The are both American products. I never like to use the frozen "whipped topping." It's nothing but some sort of oil! I always use whipped cream. The instant vanilla pudding is used as a stabilizer. I believe you have stabilizers in the UK where we don't here. It will certainly be better for you than what they are using in this recipe. -)

I am pretty sure you can use meringue powder as a stabilizer

very good

Try this very good

ILEFTMY HEART......LOOK UP AND SEE WHAT DANGERS AND CHEMICALS ARE IN YOUR BEER, AND THEN WORRY!!

Here is another variation: Make your favorite flavor of Jello as per package directions. Put in fridge to semi-set. Meanwhile... Make the same Angel Food Cake and the same tunnel. Spoon Jello into tunnel. Put top back on. Cover in plastic wrap and refridgerate until Jello is set. Take out and cover in thawed topping, real whipping cream or frosting of choice. Big hit at kids parties. Well drained canned fruit may be added to Jello - just be sure to decrease the cold water accordingly OR use fresh fruit Thanks for all your great recipes Misty

Here's another idea you guys will LOVE!! Take an Angel Food cake and cut off the top (few inches down from the top of the cake) to make the "lid". Then cut out the center of the cake which will be the "bottom" (make a tunnel for lack of a better word LOL by pulling out the center of the cake). Make sure you leave some cake for the "bottom" of the Angel Food cake. Soften a carton of Tropical flavored sherbert (lime, coconut and orange). Spoon and pack down the sherbert into the cake (so it's solid when you slice it). Then "frost" it with a container of defrosted Cool Whip (you can also lightly sprinkle some sprinkles of your choice on it, to add color to the outside of the cake or leave it PRETTY white). Put it back in the freezer for a minimum of 2 1/2 to 3 hours (store any uneaten cake in the freezer, keeps very well). Take it out of the freezer 30 minutes before serving. Slice it like a regular cake. Turns out very PRETTY!! If you don't like the Tropical flavors then use whatever flavor sherbert you do like. You can use the bits of Angel Food cake you cut out of the center for another dessert or have them with fruit with a lil whip, or dip them in a fruit dip, or put them in pudding or dip into yummy melted chocalote etc. Just DON'T throw the bits in the garbage PLEASSSSSSE. Such a waste... ENJOY everyone!!

I have made this several times now & everyone loves it. The flavor is wonderful & it is simple to assemble. I will be making this for years to come.

Sounds great

try it with pistachio pudding. My mom use to make it this way. She sometimes would get an orange angel food cake (Krogers) and slice it into 3 layers and it was delicious. Of course double the filling. Between the pineapple, pistachio and orange it was like being in the tropics. Next time I'm going to add some coconut.

you can make this same desert with angel food cake and it comes out just as deliouse try it you'll love it

I made this the other day. I had a hard time finding the ladyfingers. I was told Kroger may have them. I did not see them and asked at the bakery. They had them in the freezer and just hadn't put them out yet. I guess they would normally be near the baked good and breads. I followed the recipe exactly and it turned out great. Next time I am going to try it with banana pudding and may cover with strawberries when I serve it, sort of like a banana split.

So easy and tasty... This is one of the most refreshing desserts ever. Fellow cooks, just follow the instructions...it couldn't be easier.

The Jello Instant PuddingPie filling is a dry mix, which you stir into the pineapple (do not drain) or you won't be able to dissolve the pudding mix.

I've made this before an it was an great hit from everyone who tasted it.

Step 2 answers your questions.... in large bowl, combine the pineapple and DRY pudding mix.

Hi moonbeam 6459046! Thank you for your question! In this recipe, the pudding mix should be used dry. If it was otherwise, we typically put "prepared according to package directions". So, your assumption was correct! Thank you again and happy cooking!

I have read all of the comments below and noticed that the question about about the pudding was never answered. Do you use the pudding dry as it comes from the package? I just assume that you do; but I want to be sure. Sincerely, Anna Gilbertson, Fairdale, ND

Where is the answer?

moonbeam 6459046- You use dry pudding mix.

What Anne wanted to know, and I want to know is this: Do you add the vanilla pudding dry mix to the pineapple----or do you make the pudding up first (with milk according to package directions) and then add the pineapple?

My question is do you make up the pudding first or do you just mix in the dry pudding mix with the pineapple

the directions say "dry" pudding mix

The piefilling she is talking about is on the box. It is called pudding and pie filling and it is instant, vanilla flavor.

scooter49.i love your idea! i am not fond of lady fingers so baked cake sounds awesome.i also am going to try it with a pineapple supreme cake mix as well.such a clever idea. u must be a great baker.my family will love this cake.

would add a package of coconut cream pudding and pie filling mix instead of vanilla pudding and pie filling. That can be mixed with frozen whipped topping. Also I would use frozen whipped topping with frozen (thawed) strawberries and use it in place of the pudding and pie filling.

Ann, the "pie filling" is pudding, not a canned fruit pie filling. If you look at the pudding box it usually says pudding & pie filling mix, and the flavor to use is vanilla according to the recipe.

Ann, the pineapple cake calls for pie filling, so that you have something to mix the pineapple with so it is creamy hun. It just makes the pudding like a pineapple filling. And when I try this recipe, I am going to bake a cake mix and slice it to fit the pan like I want it to. I usually have a yellow cake mix on hand. I hope this was helpful.

This sounds yummy, but what are ladyfingers and where can you get them???

I make a wonderful dessert similar to this one with these same ingredients except use 2 pudding boxes, plus 1 med. size sour cream container, and 2 8 oz cream cheese in the mixture. (will be a bit stiffer). Line bottom and sides of a SPRINGFORM PAN with the lady fingers and spread layer of mixture. Add another layer of lady fingers and top with mixture. Before serving, cut marachino cherries in half and put around cake top where each piece will be cut. (12 to 16 pieces, this is very rich, but delicious!) Cover with Saran Wrap and refrigerate. Best if made the day before served.

I found lady fingers in the bakery dept. in the freezer.

I've Made a similar dessert. I buy or make an Angel food cake and then use the same ingredients to make an icing. Everyone loves it. My question: where does one buy lady fingers? are they on the shelf with crackers or is it in the bakery area. I don't think I have ever seen lady fingers at the store. Any info would be appreciated. thanks.

That's what it says on the box of instant pudding...."pudding & pie filling"

pineapple cake calls for pie filling? what kind is it?

It's "instant pudding and pie filling". You can either get the "cook serve" pudding, or the "instant pudding and pie filling". It says so on the box.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Mr. Food Test Kitchen E-Newsletter

  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

LATEST TV RECIPE & VIDEO

Slow Cooker Country Pot Roast

Don't be surprised if your next-door neighbors come knocking on the door after getting a whiff of your Slow Cooker Country Pot Roast. The smell of this tender beef roast cooking up in your slow cooker all day is enough to get everyone rushing to your dinner table!

About Mr. Food Advertise on MrFood.com FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----