Hawaiian Pineapple Poke Cake
Transport your taste buds to the tropics with this irresistible Hawaiian Pineapple Poke Cake! Made with a moist yellow cake base, this easy-to-make dessert is infused with the sweet and tangy flavors of crushed pineapple and luscious sweetened condensed milk, which soak into every bite. Topped with a generous layer of fluffy whipped topping, a sprinkle of shredded coconut, and vibrant maraschino cherries, this cake is as visually stunning as it is delicious. Perfect for summer gatherings, potlucks, or anytime you’re craving a light yet indulgent treat, this pineapple poke cake delivers tropical bliss with every forkful. Plus, with just 15 minutes of prep time, it’s the ultimate crowd-pleaser that’s effortless to make!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 20 ounces crushed pineapple (with juice)
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping (like Cool Whip)
- 1 cup shredded coconut (optional)
- 10 maraschino cherries (optional for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Step 2
Prepare the yellow cake mix according to the package instructions, using the eggs, vegetable oil, and water as listed. Mix until no lumps remain.
Step 3
Pour the cake batter into the prepared baking dish and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 5-10 minutes.
Step 4
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
Step 5
In a mixing bowl, combine the crushed pineapple (with its juice) and the sweetened condensed milk. Stir until well blended.
Step 6
Slowly pour the pineapple mixture over the cake, ensuring the liquid seeps into the holes. Spread evenly with a spatula if needed.
Step 7
Allow the cake to cool completely to room temperature, then refrigerate for at least 2 hours (or overnight) to let the flavors develop.
Step 8
Once chilled, spread the whipped topping evenly over the top of the cake.
Step 9
Sprinkle the shredded coconut over the whipped topping (if using) and garnish with maraschino cherries for a decorative touch.
Step 10
Serve chilled and enjoy your Hawaiian Pineapple Poke Cake!
Nutrition Facts
| Serving size | 2446.3 grams (2446.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6672 |
| Total Fat 390.00g | 500% |
| Saturated Fat 221.30g | 1107% |
| Polyunsaturated Fat 68.50g | |
| Cholesterol 693mg | 231% |
| Sodium 3094mg | 135% |
| Total Carbohydrate 788.90g | 287% |
| Dietary Fiber 51.00g | 182% |
| Total Sugars 551.30g | |
| Protein 92.70g | 185% |
| Vitamin D 155IU | 774% |
| Calcium 1789mg | 138% |
| Iron 20mg | 110% |
| Potassium 4068mg | 87% |
Source of Calories