Pineapple Poke Cake
With pineapple in every layer, this fresh and fruity Pineapple Poke Cake is easy to make with a simple yellow cake mix made with crushed pineapple. It can be made a day or two ahead and refrigerated until you are ready to serve.
Servings: 12 servings
Ingredients
Cake
- 1 yellow cake mix
- 1 (20-ounce) can crushed pineapple juice reserved
- 1/2 cup salted butter melted (1 stick)
- 3 large eggs
- 1 cup water
Topping
- 1 (3.4-ounce) box instant vanilla pudding
- 1 cup whole milk cold
- 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 crushed pineapple juice drained
- 1 (8-ounce) can pineapple tidbits or chunks for decorating
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.1 yellow cake mix, 1 (20-ounce) can crushed pineapple, 1/2 cup salted butter, 3 large eggs, 1 cup water
- 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.1 (3.4-ounce) box instant vanilla pudding, 1 cup whole milk, 1/2 cup pineapple juice
- 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.1 1/2 cups heavy cream, 1/3 cup powdered sugar, 1 (8-ounce) can crushed pineapple
- Garnish with pineapple tidbits or chunks before serving.1 (8-ounce) can pineapple tidbits or chunks
Video
Notes
- Storing: The cake tastes even better the longer it sits in the fridge so this is a great one to make a day ahead. It will be good for about 4 days in the fridge.
- Freezing: You can bake the cake in advance and freeze for up to 3 months. Thaw on the counter for a few hours, then make the filling, poke the holes, and assemble the cake with the topping. I do not recommend freezing with the pudding and whipped cream on top.
- Garnish Variation: Top with maraschino cherries with or instead of pineapple chunks for a brighter pop of color.
- Cupcakes: Divide your batter into cupcake liners in cupcake pans and bake them that way. Then poke three holes in each cupcake and fill with the pudding, then top with the pineapple whipped cream topping, just like if you were making a sheet cake. They may be messier, but it's definitely doable.
Nutrition
Calories: 376kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 418mg | Potassium: 100mg | Fiber: 1g | Sugar: 24g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg
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