Pineapple Poke Cake
This Pineapple Poke Cake is an easy, moist dessert made with pineapple and whipped topping. Perfect for summer parties, potlucks, holidays, and family gatherings.
Servings: 12
Calories: 111kcal
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 9x13 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
Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 141mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 136IU | Calcium: 97mg | Iron: 0.1mg