Pineapple Poke Cake

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You can stop your search right now because this Pineapple Poke Cake hits that perfect mix of bright, juicy flavor and creamy sweetness that actually gets better after chilling. It’s soft, lush, and loaded with real pineapple in every bite. The cake itself stays tender from a mix of butter, yogurt, and pineapple juice… no dry crumbs here.

 

Ingredient Notes + Variations

This cake has a simple ingredient list, but every part plays a role in making it taste like summer on a fork. From the pineapple juice that keeps it moist to the Cool Whip topping that gives it a cloud-like finish, here’s what to know before you bake:

• Yellow Cake Mix – Any standard boxed mix works great here. The neutral flavor lets the pineapple shine.
• Pineapple Juice – Swaps out water for natural sweetness and keeps the cake extra tender.
• Vanilla Yogurt – Adds tang and moisture. Greek yogurt works too, but regular keeps it lighter.
• Crushed Pineapple – Canned is perfect and adds bursts of juicy texture.
• Instant Vanilla Pudding Mix – Gives the filling a silky, thick layer that soaks into every poke.
• Cool Whip – The final creamy topping that balances all that bright pineapple flavor. You can use homemade whipped cream if you prefer.
• Pineapple Chunks – Add one per slice for the perfect tropical finish.

How to Make Pineapple Poke Cake

Making this cake is so simple, but it feels special. You’ll mix, bake, poke, pour, chill, and top. It’s the dessert version of instant gratification (minus the waiting part in the fridge). For full recipe details, including ingredients and measurements needed, see the printable recipe card below.

Step 1: Preheat Oven + Prep Pan

Preheat your oven to 350° F and grease your baking dish with butter or non-stick spray.

Step 2: Make the Cake Batter

In a large bowl, combine cake mix, pineapple juice, melted butter, and yogurt. Stir until smooth, then pour into your prepared dish.

Step 3: Bake + Cool

Bake for about 30 minutes, then let it cool for 20 minutes at room temperature.

Step 4: Mix the Filling

Stir together crushed pineapple, pudding mix, and milk in a bowl until thickened.

Step 5: Poke + Pour

Using the handle of a wooden spoon, poke holes about three fourths of the way through the cake. Pour the pineapple pudding mixture evenly on top so it seeps into every crevice.

Step 6: Chill + Finish

Cover and refrigerate for 2 hours, then spread Cool Whip on top. Add pineapple chunks before serving.

Tips for Success

• Chill time matters. It lets the pudding set and the flavors blend.
• Don’t poke all the way through the cake. Stop about three-quarters down.
• Use a small spoon handle for more holes and even filling distribution.
• For extra pineapple flavor, sprinkle finely chopped pineapple between the pudding and Cool Whip layers.
• This cake tastes even better the next day after the flavors meld.

This Pineapple Poke Cake is sunshine in dessert form. Bright, creamy, and impossible to stop eating. Make it once, and you’ll start finding excuses to “just whip one up.”

Variations

• White Cake Mix – Use instead of yellow for a lighter color and flavor.
• Coconut Twist – Swap pineapple juice for coconut milk and sprinkle shredded coconut on top.
• Fresh Pineapple – Chop fine and fold into the pudding for more texture.

More Fruity Desserts to Try

• Pineapple Upside Down Cake – A retro favorite that never goes out of style.
• Banana Cake with Cream Cheese Frosting – Moist, flavorful, and topped with rich frosting.
• Coconut Cream Pie – Silky, dreamy, and loaded with coconut flavor.
• Banana Pudding – Magnolia Bakery copycat.
• Banana Split Cake – This no-bake dessert will be devoured by everyone.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.