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Snack Cake Pie

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 1/2 boxes cream-filled sponge cake snack cakes
  • 1 large can crushed pineapple
  • 1/2 cup sugar
  • 1 large box prepared vanilla instant pudding
  • 1 container whipped topping
  • 4 bananas
  • chopped optional pecans
  • optional maraschino cherries


Line 13 x 9 pan with the snack cakes. Mix sugar and pineapple together in a pan and bring to a boil. Pour over snack cakes. Cool slightly. Spread pudding over pineapple mixture. Slice bananas and place over pudding. Top with whipped topping. Optional: top with cherries and chopped pecans. Refrigerate for a few hours before serving.

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