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