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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.
Prep Time15 mins
Cook Time35 mins
Chill4 hrs
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: pineapple poke cake
Servings: 12 pieces
Author: Jill

Ingredients

  • 1 15.25 ounce yellow cake mix or butter boxed cake mix
  • 3 eggs
  • 1 cup water
  • 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

Instructions

  • Preheat your oven to 350 degrees.
  • Spray a 9x13 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.
  • Serve!