Bring some tropical vibes to your dessert table with this irresistible pineapple poke cake!
Each bite is a perfect blend of moist sponge infused with sweet pineapple and creamy vanilla pudding.
A cloud-like layer of whipped topping studded with pineapple tidbits on top creates a light and refreshing finish.
One slice will transport you straight to a sunny beach paradise.
Why You’ll Love This Pineapple Poke Cake
Super Moist Sponge: Between the pudding and pineapple juice, this cake is insanely tender.
Easy to Make: You’ll use a boxed cake mix, instant pudding, and whipped topping. So it comes together in a snap!
Light & Refreshing: The whipped topping and fruit make this a refreshing treat, especially on warm days.
Perfect for Any Occasion: It’s great for gatherings, parties, or anytime you want a sweet, fruity dessert!
Ingredients
- Crushed Pineapple: Adds moisture and tropical sweetness to the cake. Don’t drain it – you want the juices in the batter!
- Yellow Cake Mix: Serves as the convenient base for this semi-homemade dessert, providing structure and a classic vanilla flavor.
- Eggs and Vegetable Oil: These are standard cake batter ingredients. Ignore the box and just use what’s listed in the recipe card.
- Instant Vanilla Pudding Mix: Creates a creamy filling that seeps into the cake and adds another layer of vanilla flavor.
- Milk: Combine it with the pudding mix to create the creamy filling. It should be full-fat and cold.
- Whipped Topping: For an easy and creamy finish.
- Pineapple Tidbits: For even more fruity flavor. They’re a quick garnish, but give it some color.
How to Make Pineapple Poke Cake
This retro-inspired pineapple poke cake is perfect for potlucks, family gatherings, or whenever you need a taste of sunshine.
Here’s how to make it:
1. PREHEAT the oven to 350°F and grease a 9×13-inch baking pan.
2. MAKE the cake by whisking the eggs and oil until smooth. Add the cake mix and crushed pineapple (with the juices) and stir until smooth.
3. POUR the batter into the prepared baking dish and bake for 25-30 minutes.
4. COOL the cake for 10 minutes, then poke holes over the top with the handle of a wooden spoon.
5. DRAIN the pineapple tidbits (for the topping) and reserve the juices in a bowl. Blend in the pudding and milk, then pour over the cake. Refrigerate until set.
6. FINISH by spreading the whipped topping evenly over the cake, then refrigerate for an additional 1-2 hours.
7. TOP with the drained pineapple tidbits before serving, and enjoy!
Tips For the Best Pineapple Poke Cake
This pineapple poke cake is a crowd-pleaser that’ll have everyone coming back for seconds (and maybe even thirds).
Just read these tips, and it’ll be top notch every time!
- Don’t drain the pineapple for the batter. Use the entire can of undrained crushed pineapple in the cake batter. This adds moisture and intense pineapple flavor.
- Use homemade cake. Feel free to use a homemade pineapple cake recipe instead of a boxed cake mix. It’ll just take longer.
- The best pudding distribution. Poke holes evenly across the cake, about 1 inch apart. This ensures the pudding mixture seeps in uniformly. Also, only poke about halfway through, or the pudding will go soggy on the bottom.
- Add more fruit. Gently fold more drained crushed pineapple into the whipped topping for even more taste and texture.
- Variations. Use butter cake mix instead of yellow cake mix. Or substitute the vanilla pudding with coconut pudding for a tropical twist. Add toasted coconut, maraschino cherries, or macadamia nuts as garnish.
How to Store
Want to make this ahead? You can!
To Store: Cover leftover pineapple poke cake with plastic wrap or place it in an airtight container. Refrigerate for up to 2-3 days.
To Freeze: Wrap the unfrosted cake in plastic and freeze for 2-3 months. Thaw in the fridge then add the whipped topping to serve.
More Poke Cakes You Have to Try
Cinnamon Roll Poke Cake
Coconut Poke Cake
Cannoli Poke Cake
Butter Pecan Praline Poke Cake
Pineapple Poke Cake
12
servings20
25
minutes319
kcalLight, moist, and loaded with flavor, this pineapple poke cake combines fluffy cake with creamy vanilla pudding and tropical pineapple in every bite.
Ingredients
- For the Cake
3 large eggs
1/3 cup vegetable oil
1 (15.25 ounce) box yellow cake mix
1 (20 ounce) can crushed pineapple, undrained
- For the Filling
1 (3.4 ounce) box instant vanilla pudding
1 cup milk, cold
pineapple juice, from the tidbits
- For the Topping
1 (8 ounce) tub whipped topping, thawed
1 (8 ounce) can pineapple tidbits, juices reserved
Instructions
- Preheat the oven to 350°Fahrenheit and grease a 9×13-inch baking pan.
- Make the Cake: In a large bowl, whisk the eggs and oil until smooth. Add the cake mix and crushed pineapple (with the juices), and stir until smooth.
- Pour the batter into the 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 let it cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes over the entire cake surface. Space them about 1 inch apart.
- Make the Filling: Drain the pineapple tidbits (for the topping), reserving the juices in a bowl. Set the tidbits aside.
- Add the instant pudding mix and cold milk to the reserved pineapple juice and whisk until smooth and slightly thickened, about 1-2 minutes.
- Pour the pudding mixture over the warm cake, spreading it evenly so it seeps into the holes.
- Cover and refrigerate the cake for at least 1 hour to allow the pudding to set.
- Finish the Cake: Spoon and spread the whipped topping evenly over the cake and refrigerate for another 1-2 hours.
- Top with the tidbits before serving, and enjoy!
Notes
- Don’t drain the pineapple for the batter. Use the entire can of undrained crushed pineapple in the cake batter. This adds moisture and intense pineapple flavor.
- Add more fruit. Gently fold more drained crushed pineapple into the whipped topping for even more taste and texture.
