Hawaiian Pineapple Poke Cake
Transport your taste buds to the tropics with this irresistible Hawaiian Pineapple Poke Cake! Made with a moist yellow cake base, this easy-to-make dessert is infused with the sweet and tangy flavors of crushed pineapple and luscious sweetened condensed milk, which soak into every bite. Topped with a generous layer of fluffy whipped topping, a sprinkle of shredded coconut, and vibrant maraschino cherries, this cake is as visually stunning as it is delicious. Perfect for summer gatherings, potlucks, or anytime you’re craving a light yet indulgent treat, this pineapple poke cake delivers tropical bliss with every forkful. Plus, with just 15 minutes of prep time, it’s the ultimate crowd-pleaser that’s effortless to make!
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Recipe Information
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 20 ounces crushed pineapple (with juice)
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping (like Cool Whip)
- 1 cup shredded coconut (optional)
- 10 maraschino cherries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Prepare the yellow cake mix according to the package instructions, using the eggs, vegetable oil, and water as listed. Mix until no lumps remain.
Pour the cake batter into the prepared baking dish and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 5-10 minutes.
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
In a mixing bowl, combine the crushed pineapple (with its juice) and the sweetened condensed milk. Stir until well blended.
Slowly pour the pineapple mixture over the cake, ensuring the liquid seeps into the holes. Spread evenly with a spatula if needed.
Allow the cake to cool completely to room temperature, then refrigerate for at least 2 hours (or overnight) to let the flavors develop.
Once chilled, spread the whipped topping evenly over the top of the cake.
Sprinkle the shredded coconut over the whipped topping (if using) and garnish with maraschino cherries for a decorative touch.
Serve chilled and enjoy your Hawaiian Pineapple Poke Cake!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 43.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
