Pineapple Poke Cake

A slice of vanilla cake, filled with pineapple pudding, topped with crushed pineapple and vanilla whipped topping.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Resting Time: 1

Total Time: 1 50

Servings:

Calories: 185kcal

Author: Deanna

Pineapple poke cake is a light vanilla cake, marbled with pineapple pudding and topped with crushed pineapple and vanilla whipped topping. It’s made with simple ingredients and comes together quickly.

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Ingredients

1 15.25 oz box Vanilla Cake Mix plus ingredients to make it
1 (14 oz) can crushed pineapple
2 (3.4 oz) boxes Vanilla instant pudding
1 3/4 cups Milk divided
3 cups Frozen whipped topping thawed

Optional Toppings

pineapple chunks
toasted or flaked coconut
chopped nuts
maraschino cherries

Instructions

Using a fine mesh strainer, drain the pineapple over a bowl to separate the juice and the fruit. Reserve both the juice and fruit.
Mix the cake according to the package directions and stir in 1/2 cup of the drained, crushed pineapple. Reserve the rest of the fruit for later. Bake the cake according to the directions on the box. Let cool completely before proceeding.
Using the handle of a wooden spoon or a chopstick, poke rows of holes in the top of the cake about an inch apart.
Pour the reserved pineapple juice into a measuring cup, then add enough milk to equal one and a half cups liquid. (you should have about 3/4 cups of pineapple juice, needing to add 3/4 cups of milk).
In a medium size bowl, whisk 1 box of the vanilla pudding mix with the pineapple juice and milk just until it begins to thicken.
Remove and reserve 1/2 cup of the pudding, then pour the remaining pudding over the cake, filling the holes.
In a small bowl, mix the reserved 1/2 cup pudding with the remaining crushed pineapple and spread it over the top of the cake.
In a large bowl, whisk the remaining box of pudding with one cup of milk until it thickens, then fold in the whipped topping.
Spread the whipped topping evenly over the cake.
Place the cake in the refrigerator and allow to set at least 1 hour before serving.
Serve topped with pinepple chunks or wedges, flaked or toasted coconut, chopped nuts, or candy sprinkles, if desired.

Notes

Leftover cake can be stored in the refrigerator for up to 5 days.

Nutrition