If you're looking for the ultimate tropical dessert that's actually easy to pull off, this pineapple poke cake is a go-to cake recipe. It's incredibly moist, infused with a creamy pineapple pudding, and finished with a topping that's way better than your average potluck cake. It's basically sunshine in a pan!
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Why This Pineapple Poke Cake Works
If you've never had a really good poke cake, you are in for such a treat! This pineapple poke cake is everything a summer dessert should be: soft, fluffy, and infused with a creamy pineapple pudding that gives it loads of flavor and a great texture (very similar to a Tres Leches cake).
It manages to be rich and creamy while still feeling so light and refreshing - perfect for summer. If you're a fan of my Strawberry Banana Poke Cake or this Boston Cream Pie Poke Cake, you're going to love this bright & fruity version.
I hope this cake is the star of your next summer get-together! 🍍
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Pineapple Cake Mix: A pineapple cake mix gives this cake even more tropical flavor, but they can be hard to find. A standard yellow or white cake mix works just fine if needed.
- Crushed Pineapple: Use a 20 oz can and reserve the juice before draining (you should get around a cup of juice). That juice will get whisked into the pudding filling for even more pineapple flavor throughout the cake.
- Instant Vanilla Pudding: Make sure you're using instant pudding mix here. Cook-and-serve pudding won't set properly in a poke cake.
- Half & Half: While the pudding box directions say to make the pudding mixture with milk, we're going to use half & half here - it's thicker, so it will counteract the juice to make sure your filling mixture is nice and creamy.
- Butter & Eggs: Room temperature butter blends more smoothly into the batter and helps create a softer texture.
- Dried Pineapple: Finely chopped dried pineapple adds texture without making the whipped topping watery or soggy like extra canned fruit sometimes can.
Additions & Substitutions
- Make it a Pina Colada Cake: This is the easiest (and most delicious) swap. Swap the milk in the pudding for coconut milk and add a handful of toasted shredded coconut to the top.
- Boozy Twist: For an adult-only version, splash a tablespoon of rum into the reserved pineapple juice before whisking it into the pudding. It adds a great depth of flavor that pairs perfectly with the fruit.
- Fresh Fruit Garnish: I love the chewy texture of the dried pineapple, but if you prefer, you can add a few maraschino cherries on top instead for a "pineapple upside-down cake" look.
How to Make Pineapple Poke Cake
- Mix and Bake: Start by whisking together your pineapple cake mix, milk, eggs, butter, and that drained crushed pineapple. Once the batter is smooth, pour it into a 9x13 glass dish. Bake it according to the box directions and let it cool for about 15-20 minutes. You want it a little warm, but not hot.
- Poke the Holes: This is the most important part! Use the handle of a wooden spoon to poke holes all over the cake, spaced about 2 inches apart. You want them deep enough so the pudding has somewhere to go, but try not to hit the very bottom of the pan so the base stays sturdy.
- Make the Filling: Whisk your vanilla pudding mix with the half and half and that reserved pineapple juice.
- The Soak: Then, immediately after whisking the pudding mixture, pour it over the cake. Use the back of your spoon to gently guide the pudding into the holes, smoothing the rest over the top. (There might be a little extra pool on top; that's ok! This will just form a little bit of a pudding layer that's really yummy.)
- Chill and Set: Pop the cake into the fridge for at least 1-2 hours. This gives the pudding time to set up and really infuse into the cake.
- Garnish and Serve: Once the cake is chilled, spread a thick layer of whipped topping over the top. Sprinkle on your chopped dried pineapple for that final tropical touch and a little extra texture.
Leftovers & Storage
Leftovers should be stored in the refrigerator in an airtight container. Enjoy this one within 3-4 days of making it. (In my humble opinion, it's best on days 2 and 3!)
I don't recommend freezing poke cakes - the texture is just never the same after they thaw. Make this one fresh!
Leslie's Helpful Tips & Tricks
- Timing is Everything: Wait about 15-20 minutes before poking the holes in the cake. If the cake is too hot, it'll crumble; if it's cold, it won't soak up that pudding filling well.
- The Big Chill: Don't rush the fridge time. Giving it at least 2 hours to set is the secret to that Tres Leches-style texture. It's even better if you make it a day ahead!
- Size Matters: Use the handle of a wooden spoon rather than a fork. You need those holes to be wide enough for the pudding to actually sink in, rather than just sitting on top.
- Pour Immediately: Pour the pudding mixture as soon as it's whisked (think within a minute or two). You want it in its thinnest, so it seeps deep into the cake before it starts to set.
FAQs & Troubleshooting
I can't wait to see what you think of this summery dessert! If you give this recipe a try, I'd love to hear what you think - just rate and review the recipe in the comments at the bottom of this post.
Pineapple Poke Cake
Ingredients
- 15.25 oz boxed pineapple cake mix
- 1 cup milk
- 4 eggs
- 1 stick butter (room temperature)
- 20 oz crushed pineapple (juice drained & reserved)
- 3.4 oz vanilla pudding mix
- 1 cup half and half
- 1 cup reserved pineapple juice
- 8 oz whipped topping
- 6 oz sweetened dried pineapple
Instructions
- In a large mixing bowl, use a hand mixer to whisk together cake mix, 1 cup of milk, 4 eggs, drained crushed pineapple, and 1 stick of butter until a smooth batter forms. Pour mixture into a 9x13" glass dish.
- Bake cake batter according to package directions. Allow to cool for 15-20 minutes.
- Once cake is cooled, use the back of a wooden spoon to poke holes in the cake every 2-3 inches.
- Whisk together pudding mix, 1 cup of half and half, and 1 cup of reserved pineapple juice. Immediately pour this into the holes in the cake, smoothing the mixture into the holes with the wooden spoon.
- Allow the cake to refrigerate for 1-2 hours to let the pudding set.
- Top the cake with the whipped topping. Finely chop the dried pineapple and sprinkle over the top of the whipped topping.
Notes
- Timing is Everything: Let the cake cool for 15-20 minutes before poking. If it's too hot, it will crumble; if it's cold, it won't absorb the filling.
- Use a Wooden Spoon: Use the handle of a wooden spoon to create wide holes. Small fork or skewer holes won't allow the thick pudding to sink in.
- Watch the Depth: Avoid poking all the way to the bottom of the pan. Leaving a solid base ensures your slices stay together when served.
- Pour Immediately: Whisk the filling and pour it over the cake right away. You want the mixture in its thinnest state before the pudding begins to set.
- Use Half & Half: Stick with half & half for the filling. It provides a richer, creamier texture that holds up better against the acidic pineapple juice.
- The Big Chill: Refrigerate for at least 2 hours to let the pudding set. This cake is actually best when made 24 hours in advance!
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
