Easy Pineapple Poke Cake Recipe
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This easy Pineapple Poke Cake is one of those simple recipes that looks impressive but takes very little effort to make. I love making this because you start with a box cake mix and then add a creamy pineapple filling and a refreshing whipped topping.
Every bite is light and moist, and packed with sweet tropical flavor in this easy summer dessert recipe.
Whether you’re hosting a backyard barbecue, attending a potluck, or simply craving a refreshing dessert, this cake is always a crowd favorite.
One of the reasons I love making poke cakes is that they can be prepared ahead of time, which makes entertaining so much easier. As a former productivity manager, I’m always looking for ways to save time in the kitchen, and this recipe does exactly that. The pineapple filling soaks into the cake, creating an incredibly moist texture, while the whipped topping adds the perfect finishing touch.
If you’re looking for an easy pineapple dessert recipe that’s budget-friendly, delicious, and perfect for sharing, this Hawaiian Pineapple Poke Cake is sure to become a family favorite.
Why You’ll Love This Pineapple Poke Cake
- Easy semi-homemade recipe
- Perfect make-ahead dessert
- Great for summer parties and BBQs
- Moist and flavorful
- Budget-friendly ingredients
Ingredients
- Yellow cake mix
- Eggs
- Oil
- Crushed pineapple
- Instant banana pudding mix
- Milk
- Whipped topping
- Maraschino cherries
- Toasted coconut
How to Make A Coconute Pineapple Poke Cake
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Prepare cake batter according to package directions.
Step 2 – Pour batter into baking pan
Step 3 – After cake has cooled, poke holes into cake.
Step 4 – Prepare pudding mix and pineapple and pour over cake, filling the holes.
Step 5 – Refrigerate cake to set. Spread cool whip over cake
Step 6 – Garnish with coconute.
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Step 7 – Slice cake to serve.
Step 8 – Top slices with a maraschino cherry.
Substitutions and Variations
- Use white cake mix instead of yellow cake mix.
- Substitute coconut pudding or vanilla pudding for banana pudding.
- Add chopped pecans or macadamia nuts.
- Use homemade whipped cream instead of whipped topping
Time Saving Tips ⏰
- Poke holes while the cake is still slightly warm for better absorption.
- Don’t drain the pineapple; the juice adds flavor and moisture.
- Chill for at least 4 hours before serving.
- Toast coconut for extra flavor and texture.
- Make the cake a day ahead for even better results
Storage
- Store covered in the refrigerator for up to 4 days.
- Not recommended for freezing due to the whipped topping and pudding layer.
FAQs
Why is it called a poke cake?
A poke cake is a baked cake with holes poked throughout the surface so fillings can soak into the cake, creating extra flavor and moisture.
Can I make Pineapple Poke Cake ahead of time?
Yes! This dessert is actually better when made several hours or a day in advance.
Can I use fresh pineapple?
Fresh pineapple can be used as a garnish, but canned crushed pineapple works best for the filling because it provides the necessary juice.
Pineapple Poke Cake
Ingredients
- 1 box yellow cake mix plus ingredients from the box (water, oil, eggs)
- 2 3.4 oz. boxes of banana instant pudding mix
- 3 cups milk
- 20 ounce can crushed pineapple
- 8 ounces cool whip
- 1/2 cup toasted sweetened coconut
- Maraschino cherries for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and spray a 9×13 inch baking dish with nonstick spray. Set aside.
- Make the cake, according to box directions.
- Allow the cake to cool, and poke with holes, using a large straw, skinny end of a wooden spoon, etc..
- In a medium mixing bowl, whisk together the banana pudding mix and milk.
- Quickly add 1 cup of the crushed pineapple (with juice) to the pudding and stir to combine.
- Quickly pour the pudding mixture into the holes made on the cake. Whatever pudding mixture is left, smooth evenly over top of the cake.
- Lightly cover with plastic wrap and move to the refrigerator to chill for 2 hours.
- Once cake has chilled, top with the 8 ounces cool whip, smoothing out evenly.
- Top with the toasted coconut.
- When serving, top each piece with a maraschino cherry or two.
Notes
- Measure pineapple with juice included unless otherwise noted.
- Use the handle of a wooden spoon for evenly sized holes.
- Refrigerate before adding toppings if your kitchen is warm.
- For cleaner slices, chill overnight before serving.
Nutrition
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