Pineapple Poke Cake
This Pineapple Poke Cake is a tropical dream! Made with a pineapple cake mix and creamy pineapple pudding, it’s so rich and perfect for summer potlucks.
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
Calories: 315kcalCarbohydrates: 49gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 64mgSodium: 312mgPotassium: 155mgFiber: 1gSugar: 36gVitamin A: 343IUVitamin C: 6mgCalcium: 125mgIron: 1mg
