Description
This Pineapple Poke Cake is a delightful and moist dessert featuring a yellow cake base baked over pineapple slices, infused with vanilla pudding, and topped with whipped topping and optional toasted coconut. This easy-to-make poke cake offers a perfect balance of tropical sweetness and creamy texture that is sure to impress at any gathering or dessert table.
Ingredients
Cake
- 13.25 oz yellow cake mix (1 box)
- 3 large eggs
- ⅓ cup oil (canola or vegetable)
- 1 cup water
- 20 oz canned pineapple slices (½ cup juice reserved)
Pudding Layer
- 5.1 oz instant vanilla pudding mix (1 box)
- ½ cup reserved pineapple juice
- 1 cup milk (assumed for pudding, as typically required)
Topping
- 8 oz whipped topping (thawed)
- ⅓ cup toasted coconut (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set it aside.
- Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Use an electric mixer to blend everything until the batter is smooth and uniform.
- Arrange Pineapple and Pour Batter: Lay the pineapple slices in a single layer at the bottom of the greased baking dish, cutting slices as needed to fit. Carefully pour the cake batter evenly over the pineapple slices.
- Bake the Cake: Place the pan on the middle rack of the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely on a cooling rack.
- Prepare Pudding Mixture: In a medium or large bowl, combine the reserved ½ cup pineapple juice, instant vanilla pudding mix, and 1 cup milk. Whisk thoroughly until smooth and starting to thicken. Let it rest for 4-5 minutes to fully set.
- Poke Holes and Fill: Using the end of a wooden spoon, poke holes about 1 inch apart and 1 inch deep across the cooled cake—approximately 35 holes. Transfer half of the pudding mixture into a piping bag, snip the tip, and fill each hole with pudding. Spread the remaining pudding evenly over the top of the cake.
- Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the pudding to set and flavors to meld.
- Add Whipped Topping and Garnish: When ready to serve, evenly spread the thawed whipped topping over the chilled cake. Optionally, sprinkle toasted coconut or pineapple chunks on top for garnish. Serve chilled.
- Storage: Keep any leftovers covered in the refrigerator for up to 3 days. For longer storage, wrap well and freeze without the whipped topping for up to 2 months, thawing overnight in the refrigerator before serving.
Notes
- Store the cake covered in the refrigerator for up to 3 days to prevent sogginess.
- Freeze the cake by wrapping it tightly in plastic wrap and foil, without the whipped topping, to maintain texture. Thaw overnight in the fridge.
- Use canned pineapple juice reserved after draining the slices to enhance the pudding flavor.
- Feel free to garnish with toasted coconut or fresh pineapple chunks for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
