Description
This Hawaiian Poke Cake is a delightful and easy dessert that’s perfect for summer parties, offering a moist and tropical flavor experience.
Ingredients
For the cake
- 1 box yellow cake mix (Plus eggs, oil, and water as the box calls for)
For the soak
- 1 can crushed pineapple (About 20 oz, do not drain)
- 1 box instant vanilla pudding mix (3.4 oz)
- 1 cup cold milk (For mixing with pudding)
- 1 cup sweetened shredded coconut (Plus extra for topping if you want)
For the topping
- 1 tub whipped topping (Like Cool Whip, thawed)
- to taste maraschino cherries (Optional for decoration)
- to taste toasted coconut (Optional for decoration)
- to taste lime zest (A squeeze adds tropical flavor)
Instructions
Preparation
- Grease a 9×13 pan and bake the yellow cake according to the box instructions.
- Let the cake cool for about 10 to 15 minutes.
Poking and Soaking
- Use the handle end of a wooden spoon to poke holes all over the cake.
- In a bowl, whisk the instant pudding mix with cold milk until smooth, then stir in the crushed pineapple (with juice) and shredded coconut.
- Slowly pour the pineapple mixture over the cake, ensuring it flows into the holes.
Chilling
- Refrigerate the cake for at least 4 hours, preferably overnight.
Topping
- Spread the whipped topping over the chilled cake.
- Add maraschino cherries and toasted coconut on top if desired.
Notes
This cake improves with time, so making it a day ahead is recommended. Always chill before adding whipped topping to retain its stability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Party
- Cuisine: Hawaiian, Tropical