Pineapple Poke Cake

A fun, sweet, and easy dessert featuring moist yellow cake infused with crushed pineapple and topped with whipped cream.

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Prep Time 15

Cook Time 30

Total Time 4 30

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 280

For the Cake

1 box yellow cake mix plus the ingredients on the box (usually eggs, oil, water) Use any yellow cake mix available.

For the Topping

1 can crushed pineapple (do not drain) Crushed pineapple helps the cake absorb flavors better.
1 box instant vanilla pudding mix Ensure it is instant pudding, do not use cook and serve.
Milk (for the pudding, amount listed on the package)
Whipped topping (like Cool Whip) or homemade whipped cream Use for frosting the cake.
Optional toppings: shredded coconut, maraschino cherries, chopped pecans, or toasted coconut Add for garnish if desired.

Preparation

Bake the cake in a 9×13 pan according to the box directions. Let it cool for about 10 to 15 minutes. You want it warm, not piping hot.
Poke holes all over the cake using the handle end of a wooden spoon or a thick straw. Make more holes than you think you need.
In a bowl, whisk together the instant vanilla pudding mix and milk until it starts to thicken. Stir in the crushed pineapple with its juice. The mixture will look loose initially but will thicken as it sits.
Pour the pineapple-pudding mixture over the cake, spreading it gently to ensure it flows into the holes. Take your time to let it soak in.
Cover the pan and refrigerate for at least 4 hours, but overnight is even better to achieve an extra moist texture.
Spread whipped topping over the chilled cake and add toppings like toasted coconut or cherries if desired.

Store leftovers covered in the fridge for 3-4 days. For clean slices, wipe your knife between cuts. Can be made a day ahead for better flavor.