A layered no-bake dessert with vanilla wafers and creamy pineapple “pudding” made with sweetened condensed milk and lemon juice topped with cool whip, coconut, cherries and pecans.
JUMP TO RECIPETwo things I have to tell you about this Italian Bakeless Cake:
- It’s not Italian
- It’s not cake.
Ha! This recipe's at least 50 years old and I have no idea why it's called an Italian anything but, as I've said before, we Southerners will give something a fancy name a minute!
This was Nanny’s recipe and is one of the many recipes I wish I could ask her about. Where did she get it? Is it her own creation? Why is it Italian? Why is it called cake?!
We always have this at Easter. My family has a thing with coconut and Easter dinner 🤷
This was one of the very first recipes I ever made for South Your Mouth. Even though the pictures were horrible, it went viral! It was in the Top 10 most visited recipes for five years straight!
I made it again today to update the photos and had to stop myself from eating the whole thing! Literally. I had to physically walk it over to Mama’s and put it in her fridge to keep myself from gorging on it. I LOVE THIS STUFF.
There’s just something about the combo of pineapple, cherries, coconut and pecans that does it for me. I think it’s the texture. Or I don’t know, the flavors go together perfectly too so maybe that’s it. It’s probably both.
This eats a LOT like banana pudding because the vanilla wafers soften and become cake-like and the filling is creamy like pudding.
And lemme tell you about the filling. Because you will certainly think I left out an ingredient when you look at the recipe. When we mix the lemon juice with the sweetened condensed milk, the acid in the lemon juice reacts with the milk and naturally thickens it into a pudding!
FAQ ON ITALIAN BAKELESS CAKE
WHAT MAKES IT ITALIAN? Nothing. This was my grandmother’s recipe and the name she called it and I would never, ever question anything Nanny did in the kitchen.
IS IT CAKE? Nope. It is sort of an “icebox cake” in that cookies soften in a creamy filling and become cake-like but it isn’t a cake. Just like with the Italian name, if that’s what Nanny called it, then that’s what it’s called.
WELL, WHAT IS IT? This is a layered dessert made with vanilla wafer cookies and a pineapple “pudding” topped with whipped topping, coconut, chopped pecans and maraschino cherries.
WHAT THICKENS THE “PUDDING”? Magic! Or chemistry. I won’t bore you with the details (lots of science stuff with pH, proteins, bonds and acid) but ultimately the acidic lemon juice reacts with the sweetened condensed milk in a way that naturally thickens it like custard or pudding. Cool, right?
CAN I SUBSTITUTE ______ FOR THE LEMON JUICE OR SWEETENED CONDENSED MILK? No. Absolutely not. See bullet point above. I don’t know about using fake lemon juice because I’m not sure if it has the same acidity and pH as real lemon juice. I also don't know about using fat free or reduced fat condensed milk - I haven't tested them so I don't know if they work or not.
CAN I OMIT THE COCONUT, PECANS AND/OR CHERRIES? Yes, but the culinary perfect storm won’t hit with quite as much ooomph.
Recipe for Italian Bakeless Cake
Italian Bakeless Cake
Ingredients
- 1 14-oz can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 20-oz can crushed pineapple, drained well
- 1 box vanilla wafers
- 1 8-oz carton cool whip, thawed
- 2 cups sweetened, flaked coconut
- 1/4 cup finely chopped pecans
- 20-22 maraschino cherries
Instructions
- OPTIONAL: Set cherries out to dry a bit on a few layers of paper towels to prevent the bright red juice from staining the coconut.
- Whisk together sweetened condensed milk and lemon juice in a bowl until thoroughly combined. Stir in drained pineapple.
- Line the bottom of a 2-quart baking dish (typically 9x9 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture.
- Spread cool whip evenly on top of vanilla wafers then cover evenly with coconut.
- Sprinkle pecans over coconut then top with cherries.
- Cover and refrigerate overnight (or at least 6 hours) before serving.
Notes
- The lemon juice and sweetened condensed milk will thicken into a custard.
- 1 large lemon usually yields about 1/4 cup juice.
- You won't use the pineapple juice in the recipe but it's perfect in a cocktail!
- Any other questions are likely answered in the FAQ section above the recipe card.
- Recipe updated 1/30/24 from 8-oz undrained pineapple to 20-oz drained. Either works great but I prefer more pineapple and it's hard to find the 8-oz cans these days!
Nutrition Facts
Calories
303.68Fat
12.59 gSat. Fat
7.77 gCarbs
44.49 gFiber
2.54 gNet carbs
41.96 gProtein
3.88 gSodium
74.09 mgIron
1.84 mgCalcium
125.36 mg
What would mandarin oranges (diced) and or bananas do for this recipe ???
ReplyDeleteI think they would be lovely!
DeleteLove it but I can not get cool cram in lreland whatelse can I use Thank youTeresa
DeleteSorry I meant to say cool whip Teresa
DeletePossible substitution and use lady fingers instead of wafers?
DeleteTeresa, Can you get DREAM WHIP? I think you would need 2 packages
Deletemy mother used to make something like that she would use the vanilla wafers she would put slices of bananas on top and continue to put vanilla wafers and banana slices then she would cook chocolate pudding and pour it on top then put in in the fridge sooooo good
DeleteYou can use whipped cream and make it fabulous!
DeleteDo you know what it was called would like to look up the recipe sounds good and I like bananas
DeleteThis sounds fabulous!!! Trying it soon!
ReplyDeleteThis looks delicious. I pinned it. Thank you for sharing. Can hardly wait to make it. Blessings
ReplyDeleteStopping by from Weekend Potluck! This sounds heavenly:) Lynn @ Turnips 2 Tangerines~ now following~
ReplyDeleteLove this!
ReplyDeleteis there any pudding in it to firm it up
ReplyDeleteThe cookies soak up the liquid.
DeleteWhere can I find the cherries at I never seen any in the stores would jar cherries do just a s well.
ReplyDeleteJarred maraschino cherries are what I used.
DeleteThank you for this site. This cake is beautiful and so is your daughter.
DeleteAnna, at the grocery store near me they are in the canned fruit aisle, maybe try the baking aisle as well. May even have them down the alcohol aisle for use in mixed drinks.
DeleteLOVED it!! My oven busted a few days ago(too hot to bake, anyway)and I have been craving goodies!! I was so amazed at how quickly and firmly the pineapple mixture set up!! I made homemade whipped cream, adding cream of coconut and Mexican vanilla--awesome addition without a lot of work!! Keep up the great work and wonderful blog!!
ReplyDeleteFrom Georgia with LOVE!!
Do you really mean 2-3 cups of coconut? That sounds like a lot for that size pan?
ReplyDeleteI really do! But use as much as you like.
DeleteI make a cake similar to this- however I do not use condensed milk. I use vanilla pudding with cold milk and mix the pineapple juice and pineapple with it. Also layer banana slices on top of the wafers.
ReplyDeleteI also added some Amaretto to the Pineapple and juice and a little anise extract. Thank You for the Share!!!
ReplyDeleteI don't care for pineapple....but I love cherries or blueberries. Could i use pie filling instead of the pineapple.
ReplyDeleteWell... no, I don't think that would work because you mix the pineapple with the milk and you need the pineapple juice to make the right consistency. Maybe dice up canned peaches or pears?? If you decide to try something, I'd love to know how it turns out!
DeleteMy Mom does something similar to this but instead uses bananas, pudding and the vanilla wafers. Very yummy too!
ReplyDeleteI made this and mixed a small box of Instant coconut pudding with the Cool Whip before I put it on Top
ReplyDeleteI'm gonna try this Tuesday :) My mother and sister come over every Tuesday night for dinner and are my guinea pigs! I will let you know how it turns out!
ReplyDeleteI wonder, could you use peaches or Fruit cocktail for this? would it be as good?
ReplyDeleteGive it a shot and let us know!
DeleteMaybe slivered or sliced almonds?
Deletewhat else could you use other than coconut...I am allergy to coconut?
ReplyDeleteI can't really think of an alternative until you use ground nuts of some sort. You can just leave the coconut off if you like.
DeletePerhaps try crushed corn flakes or sugared flakes? Slivered almonds? Candy nonpareils? Or just leave it plain?
DeleteI just saw this recipe posted by a friend on Facebook and, in fact, was wondering why it's called "Italian". I've lived in Italy for 40 years now, and we don't even have any of those ingredients over here, except for maybe the lemon juice! Even maraschino cherries aren't Italian; they're Croatian in origin.
ReplyDeleteIf you'd read the post, you might have found your answer there. But thanks SO MUCH for taking the time to write and share your sunshine all the way from Italy!!!
DeleteHa. Get 'em, South.
Deletelove your response
DeleteWhat kind of vanilla wafer?? Nilla?
ReplyDeleteNilla would be fine though I'm sure I used the store brand.
DeleteI would like to make this in a 13 x 9 pan...should I just double everything evenly?
ReplyDeleteYes, I think that should work out nicely!
DeleteMy friend made your recipe for my family and it was FABULOUS!! Best dessert i've had in a long time. Thank you for sharing the recipe and your family.
ReplyDeleteLove the idea of this and summer's almost upon us Downunder so will give it a go next time I have to take something to a dinner - it's a bit much just for me on my own.
ReplyDeleteHad an idea, it's a bit of a long shot but, do you think it's possible that, instead of wafers this was originally made with Savoiardi Aka Sponge or Lady's Fingers and called Italian Cake because of it?
Please don't shoot me down I promise I read every word of your post. Lol.
LOL... I try not to let the nasty comments get to me but sometimes I can't resist firing back! Especially when it's obvious the person didn't take the time to read the post before releasing the hounds. But ya know, I think you might be on to something! That would make sense to me!
DeleteMy momma made a lemon pie with that lemon/condensed milk mixture and the acid in the lemons thicken it up to pudding like consistency. Adding in the pineapple, whipped cream and coconut would be like combining her fabulous pie and her best ever 'fruit salad' in one bowl. All I can think is HEAVEN. Thanks for this!!
ReplyDeletehi were it says mix in pineapples with juice does that mean with the sweetened milk and the lemon juice or do I drain the juice from the pineapples and just add the pinapples thank u
ReplyDeleteYes, mix both the pineapple and the pineapple juice in with the sweetened condensed milk and lemon juice.
DeleteMy Daddy's family is from Northern Florida and Georgia and.we traveled cross-country every other summer. My southern relatives think I have a split personality; I'm "a CA Yankee with cane syrup runnin' through my veins because I LOVE Southern Food, My southern Granny taught me to make this "Italian bdessert; we increased the recipe so that we used large new washtubs to insure that we'd have enough,. They called it a " BANANA SPLIT CAKE"; the ingredients were fresh and made from scratch. In addition to the wafers, pineapple, coconut and cherries we also added 2 layers of thinly sliced bananas, and also some fudge(or chocolate sauce}. I've seen it MANY TIMES at "a dinners on the ground". A WORD OF CAUTION: The aroma alone of this dessert may add inches where you'd least like them. My Yankee and Southern sides agree- this recipe is definitely easy to assemble, and is guaranteed to tickle your taste buds; ENJOY!!
ReplyDeleteI have to make a dessert for Chistmas day and this looks amazing and festive! Cant wait to try it! Thank you
ReplyDeleteSounds like a Heavenly dessert for Christmas time. I'll make it and let you know. Can't wait to try it.
ReplyDeleteMy husband's family is Sicilian, they call this a refrigerator cake... made with graham crackers and chocolate or banana pudding...yummmmm
ReplyDeleteDo you have to use lemon juice?
ReplyDeleteYes. It reacts with the sweetened condensed milk to thicken it.
Deleteyou said to use a small can of pineapple.......do you mean 4 ounce size????? That doesn't seem like enough
ReplyDeletepineapple & juice, but it sure sounds yummy!
8 ounces
DeleteI have friends from Venezuela, Portugal and Madeira and they have made this for social do's too. Now I have the recipe I will try it myself. Many thanks
ReplyDeleteThis looks and sounds delicious, not to mention easy! Angel Baby is adorable, I can only imagine how special it was for you as she fixed a cherished recipe of your Nanny's in your Mama's kitchen. The circle of life...
ReplyDeleteThanks for sharing.
Lynn
I made this for Thanksgiving and it was a complete flop!!! There has to be creamcheese or something mixed in with the pineapple and the condensed milk!!! I hate paying that much for ingredients and it was all wasted!! I am very disappointed.
ReplyDeleteYou must have done something wrong! I just came over here to thank Mandy for yet another PERFECT recipe and was shocked to see this comment. My MIL gave me this recipe I know she and at least three other people have made this and LOVED it. Just like we did. And sorry but this is one of the cheapest dessert recipes I've ever made so to complain about "paying that much money for ingredients" is ridiculous too. OK, that's my 2 cents!
DeleteYou have to add the lemon juice to the pineapple and sweetened condensed milk in order for the mixture to thicken and set up. Since you didn't mention the lemon juice in your post, I'm guessing that you didn't add it. That is what you did wrong. If this recipe was a flop, you didn't follow the recipe as written.........and that's my 2 cents worth!!
DeleteYou must have omitted the lemon juice. It is what thickens the mixture. You really shouldn't call something a FLOP when you don't follow the recipe. That's your fault not Mandy's.
DeleteThese folks are right. On all counts. Follow the recipe and you'll love it. And you won't need to be so shouty.
DeleteMandy, thank you for ANOTHER great recipe! Your site is my new go-to for recipes! And don't pay any attention to the above comment. It's ridiculous! My MIL introduced me to your site and now my whole family eats recipes from it regularly!!
ReplyDeletei am about to make this now.. we always add a layer of lemon curd to add even more flavor. Amazing recipe to make quickly and build upon to share varieties
Deletehow would this taste without coconut? no one in my family likes coconut
ReplyDeleteMake with real whip cream not cool whip, add chopped pecans on top of the coconut, any fruit and juice to match equally to the pineapple and juice at 8 oz will work & last but not least use a gourmet product in place of the vanilla wafers. It just elevates it a little but doesn't require any extra work really.
ReplyDeleteAlso I added on the bottom a cream cheese layer under the milk layer the last time I made it for someone by using cream cheese and powdered sugar whipped together to desired sweetness. I did use the pineapple but added a few fresh blueberries to it as well because her favorite fruits are pineapple and blueberries. She loved it I did not try it so can't say.
I think this could be topped with any type of nut or even chopped fresh fruit instead of the coconut and cherries. I would also use real cherries not jarred. My grandmother said she knew someone who used sliced pound cake instead of vanilla wafers. Ohhh that's interesting might have to try.
Hi Mandy, I made this and the only problem I had was the last part of the recipe, letting it sit for 8 hours. lol This is delicious. My question is, can you freeze this? I made your chicken scratch and cooked a whole chicken in the crockpot for Sunday dinner, was awesome. Made the greasy rice too. I love your site. Can't wait to try the other recipes.
ReplyDeleteThis sounds delicious!! I will be making it Easter weekend for my family!
ReplyDeleteMade this great cake and my family loved it ! Will make it for the holidays!
ReplyDeleteCan this be made in a 8 x 8 square baking pan ......instead of a glass dish?
ReplyDeleteSure!
DeleteCan you dpuble this recipe for a crowd and put in a 9x13 dish? Are will this size be enough for a crowd?
ReplyDeleteYes! It doubles perfectly in a 13x9 dish.
DeleteIt would be nice if you could see the calories the carbs and the fats
ReplyDeleteI'm just asking this question for my information. They are talking about using vanilla waffers, pudding and bananas instead of what you used. Isn't that BANANA PUDDING???? Like I said just want to know.
ReplyDelete