Ryan's Special Birthday Cake - Easy
This easy birthday cake recipe combines a yellow cake base with a luscious, creamy filling made from instant puddings, cream cheese, and Cool Whip. Infused with tropical flavors from crushed pineapple and a hint of rum, it's a delightful, quick-to-assemble dessert perfect for celebrations, offering a balance of sweet, tangy, and rich textures.
Equipment
- 1 9x13 inch Baking Pan
- 1 Electric Mixer (handheld or stand mixer)
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Offset Spatula (or rubber spatula)
Ingredients
Main
- 18 ounces yellow cake mix Butter Recipe My Favorite
- 3 1/2 ounces French vanilla instant pudding
- 3 1/2 ounces instant coconut cream pudding mix
- 2 cups milk
- 8 ounces light cream cheese or 8 ounces low-fat cream cheese
- 6 ounces pineapple rum or 6 ounces coconut rum
- 40 ounces crushed pineapple 1.5 cans
- 16 ounces Cool Whip Store Brand or French Vanilla
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 3 large eggs
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine yellow cake mix, water, vegetable oil, and eggs. Beat according to package directions until well combined and smooth.
- Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- In a separate mixing bowl, whisk together the milk, French vanilla instant pudding, and coconut cream pudding mixes until the mixture begins to thicken.
- In another bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually fold the prepared pudding mixture into the cream cheese until fully incorporated and lump-free.
- Drain the crushed pineapple thoroughly, pressing out as much excess liquid as possible. Stir the pineapple rum (or coconut rum) into the drained pineapple.
- Once the cake is completely cool, spread half of the pudding-cream cheese mixture evenly over the top of the cake.
- Spoon the rum-soaked crushed pineapple evenly over the pudding layer.
- Gently spread the remaining pudding-cream cheese mixture over the pineapple layer.
- Top the entire cake with Cool Whip, spreading it evenly to cover the cake. Refrigerate for at least 4 hours, or preferably overnight, before serving to allow flavors to meld and layers to set.
Notes
Ensure all dairy ingredients (cream cheese, milk) are at room temperature for optimal smoothness when mixing, especially the cream cheese, to prevent lumps in your filling. Thoroughly drain the crushed pineapple to prevent the cake from becoming soggy. Excess moisture will dilute the flavor and compromise the structure of the layers. For a richer cake base, consider replacing the water in the cake mix with milk or buttermilk, and adding an extra egg yolk to enhance moisture and tenderness. The choice of rum (pineapple vs. coconut) significantly impacts the final flavor profile; pineapple rum will intensify the fruit notes, while coconut rum adds a more tropical, creamy dimension. Adjust based on preference. Chilling the assembled cake for at least 4-6 hours, or preferably overnight, is crucial. This allows the layers to set, flavors to meld, and ensures clean slices.