Pineapple Poke Cake
Get ready to indulge in the ultimate tropical dessert with this Pineapple Poke Cake! Bursting with bright, sunny flavors, this easy-to-make treat starts with a box of vanilla cake mix, baked to fluffy perfection and then infused with a heavenly mixture of crushed pineapple and sweetened condensed milk. The juicy pineapple seeps into the poked holes, creating a moist, melt-in-your-mouth texture in every bite. Topped with a creamy layer of whipped topping and optional garnishes like shredded coconut and maraschino cherries, this no-fuss cake is as gorgeous as it is delicious. Perfect for summer gatherings, potlucks, or weeknight desserts, this chilled Pineapple Poke Cake is a refreshing slice of paradise that’s sure to impress. Easy, tropical, and irresistibly sweet—this is a dessert you’ll make on repeat!
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Recipe Information
Ingredients
- 1 box Vanilla cake mix
- 3 large Eggs
- 0.33 cup Vegetable oil
- 1 cup Water
- 20 oz Crushed pineapple (with juice)
- 14 oz Sweetened condensed milk
- 8 oz Whipped topping (e.g., Cool Whip)
- 1 cup Shredded coconut (optional)
- 10 pieces Maraschino cherries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish or spray it with non-stick cooking spray.
Prepare the vanilla cake mix according to the package instructions. This typically involves mixing the cake mix, eggs, vegetable oil, and water in a large bowl until well combined.
Pour the cake batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 15-20 minutes.
Using the handle of a wooden spoon or a similar tool, poke evenly spaced holes (about 1 inch apart) all over the surface of the cake.
In a medium bowl, combine the crushed pineapple (with its juice) and the sweetened condensed milk. Stir until thoroughly mixed.
Pour the pineapple mixture evenly over the top of the cake, ensuring it seeps into all the holes. Use a spatula to spread it gently if necessary.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight for optimal flavor infusion.
Before serving, spread the whipped topping evenly over the entire surface of the cake.
If desired, sprinkle the shredded coconut over the top and garnish with maraschino cherries to add a decorative touch.
Slice into pieces and serve chilled. Enjoy your tropical Pineapple Poke Cake!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 44.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 260 mg | 6% | |
*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.
