Description
Delight in a slice of Easy Hawaiian Pineapple Coconut Poke Cake, a scrumptious dessert that captures the essence of tropical paradise. This cake features a moist vanilla base soaked in creamy coconut and pineapple pudding, topped with light whipped cream and toasted coconut flakes. Perfect for gatherings, potlucks, or simple family treats, this delightful poke cake is easy to create and even easier to enjoy. The vibrant flavors of pineapple and coconut will transport you to sun-soaked beaches, making every bite a refreshing experience. Customize your toppings with fresh fruit for added flair, and impress your guests with this crowd-pleaser that’s sure to be the highlight of any occasion.
Ingredients
Scale
- 1 box French vanilla or yellow cake mix
- 1 can crushed pineapple, drained
- 1 package coconut cream instant pudding mix
- 1 package vanilla instant pudding mix
- 4 cups milk
- Whipped topping (Cool Whip or fresh whipped cream)
- Sweetened coconut flakes (toasted)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13 inch deep dish pan with non-stick spray.
- In a mixing bowl, combine cake mix according to package instructions using drained pineapple juice instead of water.
- Pour batter into the prepared pan and bake until a toothpick comes out clean (about 25-30 minutes).
- Cool the cake for 10-15 minutes before poking holes across the top with a wooden spoon.
- Mix milk and both pudding mixes until slightly thickened; stir in crushed pineapple.
- Pour pudding mixture over the warm cake, ensuring it fills all holes.
- Refrigerate for at least one hour, then top with whipped topping and toasted coconut before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 24g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg