Pineapple Poke Cake

Pineapple Poke Cake is soft, sweet, and bursting with tropical flavor in every bite. The pudding and crushed pineapple soak into the cake, making it extra moist and downright irresistible.

Course Dessert

Cuisine American

Keyword pineapple poke cake, poke cake

Prep Time 35

Cook Time 30

chill time 3

Total Time 4 5

Servings

Calories 380kcal

Author Katie Cooksey

Ingredients

for the cake-

15.25 oz box yellow cake mix
1 cup pineapple juice
1/3 cup unsalted butter melted
5.3 oz cup vanilla yogurt

for the filling-

20 oz can crushed pineapple
3.4 oz box instant vanilla pudding mix
1 cup whole milk

for the top-

8 oz Cool Whip thawed
12 small pineapple chunks fresh or canned

Instructions

Preheat oven to 350° F and spray baking dish with non-stick cooking spray (or grease with some butter).
In a large bowl add cake mix, pineapple juice, melted butter, and yogurt, stirring to combine.
Pour cake mixture into prepared baking dish and bake for 30 minutes.
Remove from oven and allow to cool for about 20 minutes at room temperature.
While the cake is cooling, make the filling by stirring together the crushed pineapple, pudding mix, and milk in a small bowl.
Using the handle of a small wooden spoon or large straw, poke holes in the cake about 3/4 the way through, taking care not to poke all the way to the bottom.*
Pour pudding mixture on top of cake and spread evenly.
Cover and refrigerator cake for 2 hours.
Remove cake from refrigerator and spread Cool Whip on top. Add one small pineapple chunk per slice of cake.
Slice into 12 even squares and and enjoy!

Notes

*I poked about 125 small holes quite close together, but you can also do less holes (and further apart) if using a larger wooden spoon handle.

Storage Instructions

Cover leftovers tightly and store in the refrigerator for up to 4 days. This cake actually tastes better chilled overnight. To freeze, wrap slices individually in plastic wrap and foil, then store up to 1 month. Thaw in the fridge before serving.

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