Pineapple Poke Cake Recipe

Pineapple poke cake is an explosion of pineapple made with a cake mix, crushed pineapple, juice and cool whip topped with pineapple tidbits!

Course Dessert

Cuisine American

Keyword pineapple poke cake

Prep Time 10

Cook Time 25

chilling time 2

Servings

Calories 292kcal

1 box butter cake mix plus the ingredients needed to make it (substitute pineapple juice for the water)
1 can crushed pineapple (20 ounces) drained
1 box box instant vanilla pudding (5.1 ounces)
2 cups cold milk
1 cup pineapple juice (can use the drained juice from the crushed pineapple and tidbits)
8 ounces cool whip
optional garnish: pineapple tidbits

Prepare the cake mix according to package directions, substituting pineapple juice for the water. Mix half of the drained crushed pineapple into the batter. Bake in a 9x13 inch dish, according to the directions on the box.
Once the cake has cooled a little bit, poke holes evenly all over the top using the back of a wooden spoon or a chopstick.
In a medium sized bowl, whisk together the vanilla pudding, 2 cups of cold milk and 1 cup of pineapple juice until the mixture has started to thicken. Pour over the cake and use a spatula to evenly distribute the pudding mixture and making sure it gets into all the holes.
In a separate bowl, mix together the cool whip with the remaining half of crushed pineapple. Carefully spread the whipped topping evenly over the top of the cake.
If desired, sprinkle pineapple tidbits over the top. Chill the completed cake in the refrigerator for at least 2 hours before serving.

Calories are automatically generated. For best results calculate based on your exact ingredients.

Calories: 292kcal