Pineapple Poke Cake

5 from 1 vote

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.

Prep Time20

Cook Time35

Chilling Time3

Total Time3 55

Course: Dessert

Cuisine: American

Servings:

Calories: 304kcal

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 9x13 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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