Pineapple Poke Cake
User Reviews
5.0
48 reviews
Excellent
Pineapple Poke Cake
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With pineapple in every layer, this fresh and fruity Pineapple Poke Cake is easy to make with a simple yellow cake mix made with crushed pineapple. It can be made a day or two ahead and refrigerated until you are ready to serve.
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Ingredients
Cake
- 1 yellow cake mix
- 1 (20-ounce) can crushed pineapple juice reserved
- 1/2 cup salted butter melted (1 stick)
- 3 large eggs
- 1 cup water
Topping
- 1 (3.4-ounce) box instant vanilla pudding
- 1 cup whole milk cold
- 1/2 cup pineapple juice from the crushed pineapple - use milk if you don't have the full half cup
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 (8-ounce) can crushed pineapple juice drained
- 1 (8-ounce) can pineapple tidbits or chunks for decorating
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch pan with baking spray.
- Make the cake mix according to package instructions with eggs, butter, and water. Add the crushed pineapple to the batter and stir to combine. Pour into the prepared pan.
- Bake 25-28 minutes until done. Cool, then poke 20 holes with the end of a wooden spoon.
- In a large bowl, whisk the vanilla pudding mix with 1 cup cold whole milk and 1/2 cup reserved pineapple juice until it starts to thicken slightly, about 1-2 minutes. Pour over the cake making sure to fill the holes with the pudding. Evenly spread with a spatula to cover the top of the cake.
- Beat the heavy cream and powdered sugar with a stand mixer fitted with the whisk attachment or using an electric hand mixer until stiff peaks form. Fold in the drained 8-ounce can of crushed pineapple, then spread on top of the pudding layer. Refrigerate for 2 hours or overnight.
- Garnish with pineapple tidbits or chunks before serving.
Notes
- Storing: The cake tastes even better the longer it sits in the fridge so this is a great one to make a day ahead. It will be good for about 4 days in the fridge.
- Freezing: You can bake the cake in advance and freeze for up to 3 months. Thaw on the counter for a few hours, then make the filling, poke the holes, and assemble the cake with the topping. I do not recommend freezing with the pudding and whipped cream on top.
- Garnish Variation: Top with maraschino cherries with or instead of pineapple chunks for a brighter pop of color.
- Cupcakes: Divide your batter into cupcake liners in cupcake pans and bake them that way. Then poke three holes in each cupcake and fill with the pudding, then top with the pineapple whipped cream topping, just like if you were making a sheet cake. They may be messier, but it's definitely doable.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
418mg
(17%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
767IU
(15%)
Vitamin C
1mg
(1%)
Calcium
143mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 418mg | 17% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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