If you’re searching for a bright, tropical dessert that’s as fun to make as it is to eat, look no further than this Pineapple Poke Cake Recipe. This cake features a moist yellow cake base filled with luscious pineapple-flavored pudding and topped with a creamy whipped pineapple frosting. Every bite bursts with sweet, tangy pineapple goodness and a light, airy texture that will have everyone asking for seconds. It’s one of those desserts that feels like summer sunshine on a plate—comforting, refreshing, and totally irresistible.
Ingredients You’ll Need
This Pineapple Poke Cake Recipe shines because of its simple yet thoughtfully chosen ingredients. Each component plays a crucial role, from the soft cake that forms the foundation to the juicy pineapple that infuses every bite with flavor and moisture. Get ready for an easy, vibrant treat made from ingredients you probably already have on hand.
- Yellow cake mix: The moist and tender base that holds all the pineapple magic together.
- Eggs: Provide structure and richness to the cake batter.
- Water: Keeps the cake moist and helps activate the cake mix ingredients.
- Oil or softened butter: Adds a tender crumb and enhances the cake’s flavor.
- Crushed pineapple: The star ingredient delivering juicy bursts of tropical sweetness.
- Instant vanilla pudding: Creates a creamy filling that seeps into the cake holes, boosting flavor and texture.
- Milk: Essential for preparing the pudding, lending a smooth, luscious quality.
- Pineapple juice: Intensifies the pineapple flavor by soaking into every nook of the cake.
- Whipped topping: Lightens the cake’s finish with a fluffy, luscious pineapple-infused frosting.
How to Make Pineapple Poke Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350 degrees Fahrenheit and greasing a 9×13 baking dish with non-stick spray. This simple prep step ensures your cake will bake evenly and come out cleanly, ready for the delicious layers to follow.
Step 2: Make the Batter
In a large mixing bowl, combine the yellow cake mix with eggs, water, oil (or softened butter), and two-thirds of the crushed pineapple, drained. Mixing the pineapple directly into the batter infuses the cake with moisture and an inviting tropical aroma that’s just the beginning of this dessert’s charm.
Step 3: Bake the Cake
Pour your pineapple-infused batter into the prepared baking dish and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The golden cake will rise perfectly and fill your kitchen with a mouthwatering fragrance.
Step 4: Cool and Poke Holes
Once baked, allow the cake to cool slightly. Then, using a large straw or the back of a wooden spoon, gently poke holes throughout the cake. These holes are essential because they let the pudding mixture soak deep into the cake, creating a moist, flavorful experience in every bite.
Step 5: Prepare the Pudding Filling
Whisk together the instant vanilla pudding mix with milk and pineapple juice until smooth. This creamy filling will fill the holes you poked, adding softness and an extra pineapple punch that complements the cake beautifully.
Step 6: Pour the Filling over the Cake
Pour the pudding mixture evenly over the entire cake, making sure it seeps into all the holes. This step transforms the cake from ordinary to extraordinary by infusing it with rich texture and flavor.
Step 7: Create the Whipped Pineapple Topping
Mix the remaining crushed pineapple (drained) into the whipped topping tub. This fluffy, tropical frosting adds a light, creamy finish that perfectly balances the sweet cake and tangy filling.
Step 8: Spread and Chill
Spread the pineapple whipped topping mixture generously over the top of the cake. Then refrigerate the cake for at least 4 hours to let everything set and the flavors meld together. The wait is definitely worth it!
Step 9: Serve and Enjoy
After chilling, your Pineapple Poke Cake is ready to be sliced and served. Each decadent bite will be bursting with tropical flavors and a delightful mix of textures. Prepare for happy smiles all around.
How to Serve Pineapple Poke Cake Recipe
Garnishes
A sprinkle of toasted coconut flakes or a few fresh pineapple chunks on top can add a lovely texture and elevate the tropical theme. You could also place a few maraschino cherries for a classic, colorful touch that pairs perfectly with this cake’s fruity vibe.
Side Dishes
This Pineapple Poke Cake Recipe pairs wonderfully with fresh fruit salad or a light scoop of vanilla ice cream. These sides complement the cake’s sweet, tropical flavors without overpowering them, making your dessert experience complete and refreshing.
Creative Ways to Present
Try serving the cake in clear glass dessert dishes to showcase the beautiful pudding-soaked layers. Alternatively, cut into neat squares and top each piece with a dollop of whipped cream and a pineapple wedge for an elegant party presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Poke Cake Recipe should be stored covered in the refrigerator. The cake maintains its moist, flavorful texture for 3 to 4 days, making it a fantastic make-ahead dessert that tastes just as dreamy the next day.
Freezing
You can freeze this cake if needed by wrapping it tightly in plastic wrap and placing it in an airtight container. When thawed in the fridge overnight, it retains much of its delicious texture and flavor, though the whipped topping may become a bit less fluffy.
Reheating
This cake is best served chilled, so no reheating is necessary. If you prefer it slightly warmer, let it sit at room temperature for about 15 to 20 minutes before serving to soften the chilled pudding layers gently.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be a great substitute. Just make sure to drain it well to avoid making the cake too soggy, and finely crush or chop it to distribute evenly throughout the layers.
Is it possible to make this Pineapple Poke Cake Recipe gluten-free?
Absolutely! Use a gluten-free yellow cake mix and ensure your instant pudding and other ingredients are gluten-free as well. It’s a wonderful option for friends or family with gluten sensitivities.
How long should I refrigerate the cake before serving?
Refrigerating the cake for at least 4 hours allows the pudding to soak into the cake, making it wonderfully moist and infused with pineapple flavor. For the best experience, you can even chill it overnight.
Can I double this recipe for a larger crowd?
You can double the ingredients to make two 9×13 cakes or use a larger pan. Just keep an eye on the baking time, as it may need a few extra minutes to bake through.
What can I substitute for the whipped topping?
If you want to avoid whipped topping, consider using freshly whipped heavy cream sweetened with a little sugar and folded with crushed pineapple. This will give a fresher, homemade touch without losing the light texture.
Final Thoughts
This Pineapple Poke Cake Recipe is one of those delightful desserts that’s easy to make yet feels special every time you serve it. Its balance of tropical sweetness, creamy pudding, and fluffy frosting makes it a true crowd-pleaser. I can’t wait for you to try it and share this slice of sunshine with your loved ones!
Print
Pineapple Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Poke Cake is a delightful and moist dessert featuring a classic yellow cake infused with crushed pineapple. After baking, holes are poked into the cake and filled with a vanilla pudding and pineapple juice mixture, creating a luscious, flavorful treat. Topped with pineapple whipped cream, this tropical-inspired cake is perfect for gatherings or a sweet ending to any meal.
Ingredients
Cake Ingredients
- 1 15.25 ounce yellow cake mix (or butter boxed cake mix)
- 3 eggs
- 1 cup water
- â…“ cup oil (or softened butter depending on cake mix instructions)
- â…” cup drained crushed pineapple (from 1 20-ounce can)
Filling Ingredients
- 1 5.1 ounce box Instant vanilla pudding mix
- 1 ½ cups milk
- 1 cup pineapple juice (from the can of crushed pineapple)
Topping Ingredients
- Remaining crushed pineapple (from the 20-ounce can, drained)
- 1 8 ounces tub whipped topping
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Prepare baking dish: Spray a 9×13 inch baking dish with non-stick spray and set it aside to prevent the cake from sticking.
- Combine cake batter: In a large mixing bowl, combine the yellow cake mix, oil or softened butter, water, eggs, and â…” cup of the drained crushed pineapple. Mix thoroughly until smooth.
- Bake cake: Pour the cake batter into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool cake: Remove the cake from the oven and set it aside to cool completely before proceeding.
- Poke holes: Using a large straw or the end of a wooden spoon, poke holes evenly all over the cooled cake. This will allow the pudding mixture to soak in.
- Prepare pudding filling: In a medium bowl, combine the instant vanilla pudding mix with 1 ½ cups milk and 1 cup pineapple juice. Whisk the mixture until fully combined and smooth.
- Fill cake: Pour the prepared pudding mixture evenly over the cake, ensuring it seeps into all the holes you created.
- Prepare topping: Mix the remaining drained crushed pineapple into the whipped topping until well blended.
- Apply topping: Spread the pineapple and whipped topping mixture evenly all over the top of the pudding-filled cake.
- Chill: Refrigerate the cake for at least 4 hours to let the flavors meld and the pudding set.
- Serve: Once chilled, slice the cake into 12 pieces and serve chilled for a refreshing dessert.
Notes
- You can use either oil or softened butter according to the instructions on your boxed cake mix for best results.
- Make sure the cake is completely cooled before poking holes and adding the pudding filling to prevent melting or sliding.
- Use a large straw or wooden spoon to create deep enough holes to fully absorb the pudding mixture.
- Refrigeration is essential for the poke cake to set properly and develop its moist texture.
- This cake keeps well covered in the refrigerator for up to 3 days.
