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
Scale
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.
