Hawaiian Pineapple Poke Cake Recipe Is Easy, Light & Refreshing by Donna John
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Invited to a summer pool party in Texas, I knew the dessert I would take needed to be light because of the heat. It was just too hot to each a rich, heavy dessert. Light and refreshing, this easy pineapple poke cake recipe was the perfect choice.
Be sure to keep the leftovers in the refrigerator. If you really love pineapple add two cans of pineapple chunks to the top.
Cuisine: American
Prep Time: 10 minutes plus time for cake to cool
Cook Time: 25 to 28 minutes
Total Time: 35 to 38 minutes plus time for cake to cool
Servings: 12
Ingredients
- 1 can (16 ounces) pineapple rings (drain but reserve juice for cake batter)
- 1 box (15 ounces) yellow cake mix, plus ingredients to make it
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups milk
- 1 tub (8 ounces) non-dairy whipped cream or homemade whipped cream
- 1 can (8 ounces) pineapple chunks, drained
Here's how to make it:
- Spray a 13x9-inch baking pan with nonstick cooking spray. Put the pineapple rings on the bottom.
- Make the cake mix according to package directions, swapping the water for pineapple juice.
- Pour the cake batter over the pineapple rings. Bake in a preheated 350-degree F oven for about 25 to 28 minutes or until cake is baked (will spring back to touch). Remove and cool completely.
- Poke holes all over the cake using a wooden spoon, large skewer or chopstick.
- Combine the pudding mix and milk. Pour the mixture over the cake, making sure it goes down into the holes.
- Frost the cake with the whipped topping.
- Top with the drained pineapple chunks.
Notes
- Be sure to poke the holes in the cake before you make the pudding. If you don't, it will set up and not run down into the holes as well. (I made this mistake!)
- I patted the pineapple chunks dry with a paper towel so the juice wouldn't run into the whipped cream.
- You could add some rum extract into the cake batter.
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