Refreshing Hawaiian Pineapple Poke Cake Recipe Is a Taste of the Tropics (6 Ingredients) Cakes/Cupcakes Desserts Fruit

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 Hawaiian pineapple poke cake recipe was the perfect choice.

This refreshing poke cake recipe is made like all the other poke cakes. You start by baking a cake, poking holes are all over and pouring on a liquid to sink down into the holes. Frost and you've got a moist dessert everyone will dig into!

To make this pineapple cake recipe you will need just six simple ingredients. Here is your short and sweet shopping list for this easy dessert recipe: a can of pineapple rings, a can of pineapple chunks (read about the health benefits of pineapple), a yellow cake mix, a box of instant vanilla pudding, milk and a tub of non-dairy whipped cream or homemade whipped cream, if you feel so inclined.

Variation: You could add some rum extract into the cake batter.

Be sure to keep the leftovers in the refrigerator. If you really love pineapple add two cans of pineapple chunks to the top. Serve this moist tropical cake for dessert or as a sweet snack.

Cuisine: American
Prep Time: 10 minutes 
Cook Time: 25 to 28 minutes
Total Time: 35 to 38 minutes 
Servings: 12

Ingredients

• 16 ounces (1 can) pineapple rings (drain but reserve juice for cake batter)
• 15 ounces (1 box) yellow cake mix, plus ingredients to make it
• 3.4 ounces (1 small box) instant vanilla pudding mix
• 1 1/2 cups milk
• 8 ounces (1 tub) non-dairy whipped cream or homemade whipped cream
• 8 ounces (1 can) pineapple chunks, drained

Here's how to make it: 

1. Spray a 13x9-inch baking pan with nonstick cooking spray. Put the pineapple rings on the bottom.
2. Make the cake mix according to package directions, swapping the water for pineapple juice.
3. Pour the cake batter over the pineapple rings.
4. 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.
5. Poke holes all over the cake using a wooden spoon, large skewer or chopstick. (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!)
6. Combine the pudding mix and milk. Pour the mixture over the cake, making sure it goes down into the holes.
7. Frost the cake with the whipped topping.
8. Top with the drained pineapple chunks. (I patted the pineapple chunks dry with a paper towel so the juice wouldn't run into the whipped cream.)
9. Store the cake covered in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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