First off, thank you for being here, for showing up with your sweet tooth and your curiosity. Every visit to this little corner of the internet warms my heart—especially when I get to share gems like this one. Pineapple Poke Cake isn’t just dessert—it’s sunshine on a plate. And after one bite, I know you’ll agree!
This is one of those nostalgic recipes that takes me right back to summer gatherings at my aunt’s house. There was always laughter, sticky fingers, and at least one cousin trying to sneak a second piece. It’s light yet rich, fruity but not overly sweet—and above all, ridiculously easy to make. I promised you versatility, and here’s proof!
Whether you’re serving this for a casual get-together or just because it’s Tuesday and you deserve cake, this Pineapple Poke Cake is the recipe to bookmark.
Ingredients
Here’s everything you’ll need for this sweet tropical escape:
For the Cake:
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1 (15.25 oz) box yellow cake mix
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1 cup water
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½ cup vegetable oil
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3 large eggs
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1 (20 oz) can crushed pineapple, divided
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1 (5.1 oz) box vanilla instant pudding mix
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1½ cups milk
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1 tsp vanilla extract
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1 cup pineapple juice (from the drained crushed pineapple)
For the Whipped Cream Topping:
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1¾ cups heavy whipping cream, chilled
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¼ cup powdered sugar
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Remaining crushed, drained pineapple
How to Make Pineapple Poke Cake
Step 1: Prepare Your Cake Base
Set your oven to 350°F and give a 9×13-inch baking dish a light coat of non-stick spray. In a large bowl, beat together the cake mix, water, oil, and eggs. Stir in ⅔ cup of the crushed pineapple (drained). Transfer the batter into the prepared pan and spread it out evenly.
Step 2: Bake and Cool
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely—this takes about an hour, but it’s worth the wait!
Step 3: Poke and Pour
Using the handle of a wooden spoon, poke holes across the cake (about 8 across and 10 down). In a medium bowl, whisk together the pudding mix, milk, vanilla, and ⅔ cup pineapple juice until smooth. Pour this luscious mixture over the cake and spread evenly, letting it sink into those little pockets of flavor.
Step 4: Whip It Good
In a chilled bowl, whip your heavy cream until stiff peaks form—this should only take about a minute. Add powdered sugar and the remaining crushed pineapple, then beat for another 20–30 seconds.
Step 5: Chill and Serve
Spread the whipped cream topping over the cake and refrigerate for at least 3 hours before slicing. It’s tough to be patient, but once those flavors come together—pure magic!
Helpful Tips
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Drain that pineapple well—too much juice in the batter or topping will throw off the texture.
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Want to dress it up a bit? Add a sprinkle of toasted coconut just before serving.
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Want cleaner slices? Dip your knife in hot water before cutting—each piece comes out picture-perfect!
Substitutions & Variations
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No vanilla pudding? Try coconut or banana pudding for a different twist.
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Dairy-free? Use your favorite plant-based milk and whipped topping alternative.
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Want it boozy? Stir in a splash of rum or coconut liqueur to the pudding for a grown-up version!
Frequently Asked Questions
Can I use fresh pineapple?
Fresh pineapple is a little too fibrous and juicy for this recipe. Stick with canned crushed pineapple for the best results!
Do I have to refrigerate it?
Yes! This cake needs to be refrigerated to set the pudding and keep the whipped cream fresh.
Storage Instructions
Keep any leftovers covered in the refrigerator—they’ll stay fresh for up to 4 days. The longer it sits, the more those tropical flavors deepen—if it lasts that long!
More Sunshine-Sweet Recipes You’ll Love
This Pineapple Poke Cake is everything a dessert should be—easy, refreshing, and totally irresistible. It’s the kind of treat that brings smiles, starts conversations, and disappears in minutes. If you’re craving a taste of the tropics, this cake delivers in every bite. Give it a try, and let it bring a little sunshine to your table!
Print
Pineapple Poke Cake – Tropical Dessert Delight
- Total Time: 4 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pineapple Poke Cake is sunshine in every slice—sweet, creamy, and packed with tropical flavor! Made with yellow cake, crushed pineapple, and a luscious whipped cream topping, it’s the perfect dessert for any gathering or weeknight treat.
Ingredients
For the Cake:
1 (15.25 oz) box yellow cake mix
1 cup water
½ cup vegetable oil
3 large eggs
1 (20 oz) can crushed pineapple, divided
1 (5.1 oz) box vanilla instant pudding mix
1½ cups milk
1 tsp vanilla extract
1 cup pineapple juice (from the drained crushed pineapple)
For the Whipped Cream Topping:
1¾ cups heavy whipping cream, chilled
¼ cup powdered sugar
Remaining crushed, drained pineapple
Instructions
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Preheat your oven to 350°F and spray a 9×13-inch baking dish with non-stick spray.
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Mix the cake mix, water, oil, and eggs in a large bowl until smooth. Stir in ⅔ cup of the drained crushed pineapple.
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Bake the cake for about 30 minutes or until a toothpick comes out clean. Let cool completely, about 1 hour.
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Poke holes all over the cake using the handle of a wooden spoon (about 80 holes total).
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Whisk together the pudding mix, milk, vanilla, and ⅔ cup pineapple juice. Pour over the cake and spread evenly, allowing it to soak into the holes. Refrigerate for 1 hour.
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Whip the cold heavy cream until stiff peaks form. Add powdered sugar and the remaining pineapple. Beat for 20–30 seconds.
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Spread the whipped topping over the chilled cake. Refrigerate for 3 hours before serving.
Notes
Be sure to drain the pineapple thoroughly to keep your cake from getting soggy.
Toasted coconut makes a great garnish for extra texture and flavor.
Clean cake slices every time? Dip your knife in hot water and wipe clean between cuts.
This dessert only gets better the next day—make it ahead for easy entertaining!
- Prep Time: 15 minutes
- Cook Time: 30 minutes (Chill Time: 4 hours)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 26g
- Protein: 4g
- Cholesterol: 65mg