Pineapple Poke Cake

Name: Pineapple Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 235 min
Ingredients: 13.25 oz yellow cake mix (1 box); 3 large eggs; ⅓ cup oil (canola or vegetable); 1 cup water; 20 oz canned pineapple slices (½ cup juice reserved); 5.1 oz instant vanilla pudding mix (1 box); 8 oz whipped topping (thawed); ⅓ cup toasted cocounut (for garnish, optional)

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This Pineapple Poke Cake is the dessert equivalent of a vacation day – bright, refreshing, and absolutely worth it. Moist cake infused with smooth and creamy vanilla pineapple pudding, with a sliced pineapple base. Topped with fluffy whipped topping, it’s a perfect Summer dessert.

A slice of Pineapple Poke Cake being lifted from the entire cake.

Table of Contents

I’ve made this particular poke cake so many times since my co-worker brought it to a potluck in 2003, and I’ve been asked for the recipe every single time. The secret? It’s almost embarrassingly easy, but nobody needs to know that.

I adore recipes made with boxed cake mix, like our Funfetti Cake Mix Cookies. This impressive shortcut makes delicious and easy recipes, without hours of time or fancy baking skills.

Plus it’s no secret that I’m crazy about delicious poke cakes, such as Lemon Meringue Poke Cake and Rolo Poke Cake. This is an easy dessert recipe when you want that homemade taste for guests or when you need to bring something to a gathering like summer BBQs.

Another bonus is that this pineapple poke cake with cake mix recipe takes maybe 15 minutes of active work, the rest of the time is hands-off for baking and chilling. Our Pumpkin Spice Poke Cake is just as simple to make.

A Pineapple Poke Cake with some pieces already taken out.

This easy pineapple poke cake recipe uses convenient products like a box of cake mix, instant vanilla pudding mix, and whipped topping. The end result looks and tastes like you put in way more effort than you actually did, and is definitely a crowd pleaser like our Eggnog Poke Cake is.

For another poke cake that uses a Jello filling, try our Strawberry Jello Poke Cake Recipe.

Why Pineapple Poke Cake is so Special

This pineapple version has become a favorite because the vanilla pudding mixture soaks into every bite, creating pockets of creamy sweetness that pair perfectly with the tropical pineapple. The whipped topping adds a light, airy finish that keeps this cake from feeling too heavy, even after a big meal.

Total Time:

Serves:

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make Pineapple Poke Cake.

Yellow Cake Mix – I used Betty Crocker Favorites Super Moist Yellow Cake Mix, yet you can use whichever brand you prefer. If you’d like to use your own homemade cake recipe, go ahead. For a poke cake using white cake mix, try our Cinnamon Roll Poke Cake Recipe.
Oil – I used canola oil, but vegetable oil will also work.
Pineapple Slices – I used Dole Pineapple Slices in 100% pineapple juice. Make sure you don’t get the kind that has syrup, or water.
Vanilla Pudding Mix – Make sure you get instant pudding and not “Cook & Serve.” French vanilla pudding mix can also be used instead of regular vanilla pudding.
Milk – Whole milk is best for a thicker pudding. 2% milk will yield a thinner pudding.
Whipped Topping – I used Cool Whip, yet you can use a brand you prefer.

Recipe Variations

Tropical Vacation Version: Add shredded coconut to the whipped topping and use coconut cream pudding instead of vanilla. Sprinkle toasted coconut on top.
Cherry Pineapple Version: Add a can of drained cherry pie filling on top before the whipped topping. This makes it look really festive and adds a nice tartness. Great for summer parties.
Piña Colada Version: Use coconut cream pudding, add a tablespoon of rum extract to the cake batter, and fold shredded coconut into the whipped topping.

A slice of Pineapple Poke Cake on a round plate with pineapple chunks and toasted coconut on top.

Tips for Success

The Hole Strategy: I space my holes about an inch apart in a grid pattern. Some people go crazy and poke holes everywhere, which works too, but I find the grid helps the pudding distribute evenly without making the cake fall apart.
The Wooden Spoon Method: I specifically use a wooden spoon handle for poking because it’s the perfect size – not too big that it destroys the cake, not too small that the pudding can’t fit through. The end of a thick chopstick works great too.
Piping the pudding in the holes is optional, but if you choose to just spread the pudding over the cake, make sure it’s pressed into the holes with a spoon or spatula, carefully, as to not rip apart the cake.
Room Temperature is Your Enemy: This cake should be served cold. Don’t leave it sitting out on the counter for more than 20-30 minutes. It starts to get mushy and the whipped topping melts. In the summer, I actually serve it straight from the fridge.
Pan Release Tip: When cutting and serving, use a thin metal spatula that you’ve run under hot water and dried off. It slides through the cake so much easier and your pieces will look neat instead of mushy.

Pineapple Poke Cake on a plate with a fork.

Common Mistakes to Avoid

Not Enough Holes: Be generous with your poking! I see so many people poke just a few holes and then wonder why their cake is dry with pudding sitting on top. Those holes are essential.
Letting the Pudding Set First: Pour that pudding while it’s still thin and liquidy. The second it starts to thicken, it won’t seep into the holes properly.
Skipping the Chill Time: I know it’s tempting to dig in right away, but this pineapple cake NEEDS those hours in the fridge. That’s when all the magic happens and the flavors meld together.
Not Draining the Pineapple: Save that juice for the cake batter, but make sure to drain the slices themselves before putting them in the pan. Extra liquid can make things too soggy.

How to Make Pineapple Poke Cake

Cake mix, water and eggs in a glass bowl.

1. Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray, and set aside.
In a large mixing bowl, combine the cake mix, eggs, oil, and water. Use an electric mixer to mix the batter until smooth.

2. Lay out the pineapple slices in a single layer on the bottom of the greased baking dish. Feel free to cut a couple in half to get them all to fit. Carefully pour the cake batter over the pineapple slices.

3. Bake the cake for 30-35 minutes on the middle rack, or until a toothpick inserted in the center comes out clean. Place the cake on a cooling rack and let it cool completely.

A bowl of pudding for pineapple poke cake.

4. Pour the ½ cup of reserved pineapple juice, the box of vanilla pudding mix, and the milk into a large or medium bowl. Whisk until smooth, and the pudding starts to thicken. Let it rest for 4-5 minutes.

A whole baked yellow cake with holes poked into it with pineapple pudding inside the holes.

5. While the pudding is resting, use the handle of a wooden spoon to poke holes 1 inch apart and about 1 inch deep around the cooled cake. I had about 35 holes in my poke cake. Transfer about half of the pudding to a small piping bag, snip off the tip of the bag, and fill each hole with pudding.

6. Spread the rest of the pudding over the top of the cake. Cover the cake with plastic wrap and chill in the refrigerator for at least 2 hours.

A whole sliced Pineapple Poke Cake with cool whip, pineapple chunks and toasted coconut on top.

7. When you are ready to serve, spoon the whipped topping over the cake as the frosting. Smooth it out evenly using the back of a spoon. Finish with your choice of topping for garnish, if desired, and serve chilled. Keep covered in the refrigerator for up to 3 days.

Pineapple Poke Cake Toppings

I like to top with toasted coconut and/or pineapple chunks. Other optional toppings include maraschino cherries, crushed pineapple, or extra whipped cream.

What to Serve with Pineapple Poke Cake

This cake is rich and sweet, so I usually serve it after lighter meals. This is a perfect dessert for after grilled chicken or fish dishes. At cookouts, it’s the ideal follow-up to burgers and hot dogs.

If you’re serving it for a party, keep the rest of your dessert table light. This cake is the star and doesn’t need competition. Maybe add some fresh fruit on the side for people who want something lighter.

Pineapple Poke Cake with pudding inside the cake on a fork.

Storage Instructions

Refrigerator: Keep the leftovers covered or in an airtight container in the refrigerator for up to 3 days. The cake may get too soggy after that.
Freezer: You can wrap the cake in both plastic wrap and foil and store it in the freezer for up to 2 months. Thaw it out in the refrigerator overnight before serving. I highly recommend freezing the cake without the whipped topping on top to keep the texture fluffy and creamy.

Recipe FAQ

Can I use fresh pineapple instead of canned for pineapple poke cake?

Absolutely! I’ve done this when fresh pineapple was on sale at my local market. Just cut it into rings or chunks. The only thing you’ll miss is the juice for the cake batter, so in that case, use pineapple juice from a carton. Fresh pineapple can be a bit more tart, which some people actually prefer. I like both versions equally.

Is there a way to make a less sweet pineapple poke cake?

To cut down on the sweetness significantly, you can use sugar-free pudding mix and sugar-free whipped topping. You could also use pineapple packed in water instead of juice or syrup.

More Pineapple Recipes

If you’ve tried this Pineapple Poke Cake let me know in the comments. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Pineapple Poke Cake

Pineapple Poke Cake has moist cake infused with smooth and creamy vanilla pineapple pudding, with a sliced pineapple base. Topped with fluffy whipped topping, it's the perfect summer dessert.

5 from 1 vote

Print Pin

Prep Time: 20

Cook Time: 35

Chilling Time: 3

Total Time: 3 55

Servings:

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

13.25 oz yellow cake mix (1 box)
3 large eggs
⅓ cup oil (canola or vegetable)
1 cup water
20 oz canned pineapple slices (½ cup juice reserved)
5.1 oz instant vanilla pudding mix (1 box)
8 oz whipped topping (thawed)
⅓ cup toasted cocounut (for garnish, optional)

Instructions

Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray, and set aside.
In a large mixing bowl, combine the cake mix, eggs, oil, and water. Use an electric mixer to mix the batter until smooth.
Lay out the pineapple slices in a single layer on the bottom of the greased baking dish. Feel free to cut a couple in half to get them all to fit. Carefully pour the cake batter over the pineapple slices.
Bake the cake for 30-35 minutes on the middle rack, or until a toothpick inserted in the center comes out clean. Place the cake on a cooling rack and let it cool completely.
Pour the ½ cup of reserved pineapple juice, the vanilla pudding mix, and the milk into a large or medium bowl. Whisk until smooth, and the pudding starts to thicken. Let it rest for 4-5 minutes.
While the pudding is resting, use the end of a wooden spoon to poke holes 1 inch apart and about 1 inch deep around the cooled cake. I had about 35 holes in my poke cake. Transfer about half of the pudding to a small piping bag, snip off the tip of the bag, and fill each hole with pudding. Then, spread the rest of the pudding over the top of the cake. Cover the cake with plastic wrap and chill in the refrigerator for at least 2 hours.
When you are ready to serve, spoon the whipped topping over the cake and smooth it out evenly. Top with toasted coconut or pineapple chunks, if desired, and serve chilled. Keep covered in the refrigerator for up to 3 days.

Notes

Storage Instructions

• Refrigerator: Keep the cake covered or in an airtight container in the refrigerator for up to 3 days. The cake may get too soggy after that.

• Freezer: You can wrap the cake in both plastic wrap and foil and store it in the freezer for up to 2 months. Thaw it out in the refrigerator overnight before serving. I highly recommend freezing the cake without the whipped topping on top to keep the texture fluffy and creamy.

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