Hawaiian Poke Cake

Hawaiian Poke Cake is a tropical delight that’s soaked with sweet pineapple and coconut flavors, topped with a creamy pudding frosting and shredded coconut.

It’s not heavy or overly sweet either. I think it’s a perfect summertime or luau party cake, and if you’re not a coconut fan, feel free to omit it. It will still be undeniably delicious! If you’re looking for a refreshing and moist dessert that’s not overly sweet, you’ve come to the right place. When you make a light and fluffy cake and pair it with a fruity, moist filling and a creamy topping, you get the perfect cake. The addition of coconut just sends it over the top. I’ve really been in the mood for summer to arrive and this dreamy cake reminds me of tropical vacations and beach parties. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Wooden skewer or fork

Ingredients

• 1 box yellow cake mix (plus ingredients needed to prepare it, usually eggs, oil, and water)
• 1 (20 oz) can crushed pineapple (with juice)
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup cold milk
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• 1 cup sweetened shredded coconut

Directions

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C).
   • Prepare the cake mix according to the package instructions. Stir in the can of crushed pineapple with its juice.
   • Pour the batter into a greased 9×13-inch baking dish and bake according to package instructions, usually 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Poke the Cake:
   • Allow the cake to cool for about 10 minutes. Using a wooden skewer or fork, poke holes all over the surface of the cake.
3. Prepare the Filling:
   • In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Pour this mixture over the top of the warm cake, spreading it evenly and allowing it to fill the holes.
4. Chill the Cake:
   • Let the cake cool completely, then refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.
5. Top the Cake:
   • Spread the thawed whipped topping evenly over the top of the cake. Sprinkle with the shredded coconut.
6. Serve:
   • Slice and serve chilled.

Prep Time:

20 minutes

Cook Time:

35 minutes

Total Time:

55 minutes (plus 2 hours chilling time)

Nutrition (per serving, based on 12 servings):

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 320mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 3g

Enjoy this refreshing and tropical Hawaiian Poke Cake as a delightful treat for any summer gathering!

Hawaiian Poke Cake

Hawaiian Poke Cake is a tropical delight that’s soaked with sweet pineapple and coconut flavors, topped with a creamy pudding frosting and shredded coconut.

Print Recipe Pin Recipe

Equipment

• 9x13-inch baking dish
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Wooden skewer or fork

Ingredients

  

• 1 box yellow cake mix plus ingredients needed to prepare it, usually eggs, oil, and water
• 1 20 oz can crushed pineapple (with juice)
• 1 3.4 oz box instant vanilla pudding mix
• 1 cup cold milk
• 1 8 oz container whipped topping (like Cool Whip), thawed
• 1 cup sweetened shredded coconut

Instructions

 

• Preheat your oven to 350°F (175°C).
• Prepare the cake mix according to the package instructions. Stir in the can of crushed pineapple with its juice.
• Pour the batter into a greased 9x13-inch baking dish and bake according to package instructions, usually 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Poke the Cake:
• Allow the cake to cool for about 10 minutes. Using a wooden skewer or fork, poke holes all over the surface of the cake.
• Prepare the Filling:
• In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Pour this mixture over the top of the warm cake, spreading it evenly and allowing it to fill the holes.
• Chill the Cake:
• Let the cake cool completely, then refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.
• Top the Cake:
• Spread the thawed whipped topping evenly over the top of the cake. Sprinkle with the shredded coconut.
• Serve:
• Slice and serve chilled.
• Prep Time:
• 20 minutes
• Cook Time:
• 35 minutes
• Total Time:
• 55 minutes (plus 2 hours chilling time)
• Nutrition (per serving, based on 12 servings):
• Calories: 280
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 320mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 3g
• Enjoy this refreshing and tropical Hawaiian Poke Cake as a delightful treat for any summer gathering!