Pineapple Poke Cake
User Reviews
5
Pineapple Poke Cake
Description
This Pineapple Poke Cake starts with a yellow cake mix batter combined with crushed pineapple, which adds moisture and a pineapple flavor throughout the cake. After baking and cooling, evenly spaced holes are poked into the cake’s surface to soak in a vanilla pudding mixture made from instant pudding mix, milk, and reserved pineapple juice. This step enriches the cake’s texture, making it creamy and dense in places.
The topping is made by whipping heavy cream with powdered sugar until stiff peaks form, then folding in crushed pineapple to add fruitiness and texture. This pineapple whipped cream is spread over the pudding layer, completing the multi-layered tropical dessert. The cake is refrigerated for at least two hours, allowing the layers to set and flavors to meld.
The finished cake offers a combination of tender cake, smooth pudding, and fluffy whipped cream with bursts of pineapple. It can be garnished with additional pineapple tidbits or maraschino cherries for color. It can be prepared a day ahead to enhance flavor and is suitable for serving chilled as a refreshing dessert option.
The recipe also suggests variations such as freezing the baked cake alone for later assembly, or making cupcakes with similar fillings and toppings for individual servings.
Ingredients
Cake
- 1 yellow cake mix
- 1 (20-ounce) can pineapple juice reserved, crushed
- 1/2 cup butter melted (1 stick, salted
- 3 egg large
- 1 cup water
Topping
- 1 (3.4-ounce) box vanilla pudding mix instant
- 1 cup milk cold, whole
- 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 pineapple juice drained, crushed
- 1 (8-ounce) can pineapple for decorating, tidbits or chunks
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
- The cake develops more flavor when refrigerated overnight, making it ideal for preparing a day ahead.
- Freezing the baked cake without pudding and whipped topping is possible for up to three months; assemble after thawing.
- Maraschino cherries can be used as an alternative or addition to pineapple for garnish to add visual contrast and a different sweet note.
- For cupcake versions, poke three holes in each after baking and fill with pudding, then top with pineapple whipped cream—though they are messier than the sheet cake.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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