Pineapple Poke Cake
Pineapple Poke Cake is a delicious pineapple-infused recipe with a creamy whipped topping. This sweet and tasty poke cake is so moist and delectable.
Pineapple Whipped Poke Cake
This amazing poke cake is so good and simple to make. You will poke the finished cake with a wooden spoon. Then, top the recipe with your ingredients that will then, slowly fall into the cracks. This will allow the flavors to infuse into the recipe to make it super moist. We have so many awesome Poke Cake Recipes on our site that you will want to check out.
Key Ingredients You’ll Need
Yellow Cake Mix: I love using boxed cake mix because it is a huge time saver. But, if you prefer a homemade cake, you can absolutely use that!
Eggs: When making cake, you always want to use room-temperature eggs. It gives the best texture to the cake.
Oil or Butter: This ingredient will depend on the cake mix you are using.
Pineapple: You will need crushed pineapple as well as pineapple juice to add the main flavor to the recipe. You can use the pineapple juice from the can of crushed pineapple. I like to add some on top as well.
Vanilla Pudding: I like to use instant pudding for this recipe. It is very quick to make and gives it a nice texture.
Milk: Use whole or 2% milk to add moisture to the recipe and add additional flavor.
Whipped Topping: This whipped topping will of course be added on top to add a smooth and creamy layer top of the poke cake.
How To Make Pineapple Poke Cake
Step 1. Set the oven to 350 degrees and use Pam baking spray to grease a 9×13-inch baking dish. Add the cake mix, oil or butter, water, eggs, and ⅔ a cup of the drained crushed pineapple into a large mixing bowl and combine.
Step 2. Pour the mixture into the prepared pan and place it into the oven for 30-35 minutes or until a toothpick comes out clean of batter. Remove and allow the cake to cool while you make the filling.
Step 1. Use the base of a wooden spoon or smoothie straw to poke holes into the cooled cake. Add the pudding mix, milk, and 1 cup of pineapple juice into a bowl and whisk to combine.
Step 2. Pour the mixture on top of the cake and use a spatula to spread evenly. Use the rest of the crushed pineapple to mix with the whipped topping.
Step 3. Add the whipped topping on top
and place it into the fridge for 4 hours until set.
Tips and Tricks For Making Pineapple Poke Cake:
Some tips and tricks for the best poke are the following. If you can find a pineapple cake mix, you can use it to have a more enhanced pineapple flavor. Although my stores tend to not have them, so I use yellow or butter cake mix. Adding toasted coconut to the recipe is so good and I highly recommend it! I also love decorating the recipe with maraschino cherries to add a pop of color.
How To Store Pineapple Poke Cake?
Place the cake into an airtight container for the best storage method. Keep stored in the fridge or freezer for longer shelf life. Although, it can be stored at room temperature if desired.
More Poke Recipes:
- Chocolate Baileys Poke Cake
- Cuppa Joe Chocolate Coffee Caramel Poke Cake
- Andes Mint Poke Cake
- Chocolate Turtle Poke Cake (6-ingredients)
Pineapple Poke Cake
- 1 15.25 ounce yellow cake mix or butter boxed cake mix
- 3 eggs
- 1 cup water
- ⅓ cup oil or softened butter whichever your cake mix calls for
- 1 20 ounces can pineapple crushed and divided
- 1 5.1 ounces box Instant vanilla pudding
- 1 ½ cups milk
- 1 cup pineapple juice I just get it from the can of crushed pineapple
- 1 8 ounces tub whipped topping
- Preheat your oven to 350 degrees.
- Spray a 9×13 baking dish with non-stick spray and set aside.
- In a large mixing bowl combine your cake mix, oil or butter, water, eggs, and ⅔ a cup of the drained crushed pineapple.
- When cake batter is combined pour into the baking dish and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Set cake aside to cool.
- When the cake is cooked use a large straw or the end of a wooden spoon to poke holes in the cake.
- Make the filling by combining the instant pudding mix with the milk and 1 cup of pineapple juice.
- Whisk to combine.
- Pour the pudding all over the cake so it gets into all the holes you created.
- Next, take the remaining drained crushed pineapple and mix it into the whipped topping.
- Spread the pineapple whipped topping mix all over the top of the cake.
- Refrigerate for 4 hours.