Name: Pineapple Poke Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 1 (15.25 oz) package yellow or butter cake mix; 3 eggs; 1 cup water; 1/3 cup oil or melted butter (according to package directions); 2/3 cup crushed pineapple (from a 20 oz can, drained); 1 (20 oz) can crushed pineapple, divided (2/3 cup for batter, remaining for topping); 1 (5.1 oz) box vanilla instant pudding mix; 1 1/2 cups milk; 1 cup pineapple juice (reserved from drained crushed pineapple); 1 (8 oz) tub whipped topping

I absolutely adore this Pineapple Poke Cake Recipe because it brings together a bright burst of tropical sweetness and a luscious, creamy texture that feels like a homemade hug. Every time I make it, the tangy pineapple cuts through the buttery cake perfectly, and the pudding-soaked layers make it fabulously moist and indulgent. It’s one of those desserts that’s easy enough for a weeknight yet special enough to bring out for parties or family gatherings.

Why You'll Love This Pineapple Poke Cake Recipe

What really captivates me about this recipe is the balance of flavors and textures. The golden yellow cake has a tender crumb that’s infused with pineapple from the start, so each bite is soaked in tropical sunshine. When I make this cake, I can’t get over how the instant vanilla pudding mixed with pineapple juice fills every poke hole, creating pockets of sweet, silky goodness that are absolutely dreamy.

Another thing I appreciate is how straightforward the preparation is. It’s basically a cake mix elevated by fresh ingredients and a clever poking technique that turns it into a showstopper without a ton of effort. I think this Pineapple Poke Cake Recipe is perfect for when I want to impress guests but don’t want to spend hours in the kitchen.

I find it’s ideal for so many occasions: potlucks, summer barbecues, casual weekend get-togethers, or even as a cheerful dessert for holidays when you want something light and refreshing. It just has that irresistible vibe that invites everyone to dig in and feel festive.

Ingredients You'll Need

The image shows a white marbled surface with several baking ingredients arranged neatly. There is a white tub filled with smooth white cream, a white egg carton holding three white eggs, a black measuring cup filled with milk, a clear round bowl with yellow crushed pineapple, a stick of butter wrapped in paper with blue writing, and a clear plastic bag of white flour resting flat. The items are placed in a somewhat circular pattern, showing a mix of solid, creamy, and powdery textures. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this cake are wonderfully simple, yet each one plays a crucial role in achieving that perfect balance of moisture, flavor, and texture. From the cake mix to the crushed pineapple, everything combines to create a tropical masterpiece that’s as colorful as it is delicious.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Yellow or butter cake mix: This is the base of the cake, providing buttery richness and a tender crumb.
Eggs: They add structure and help the cake set beautifully.
Water: Keeps the batter hydrated for moistness.
Oil or melted butter: Choosing butter gives extra flavor, while oil keeps it tender.
Crushed pineapple (20 oz): Divided use adds juicy bursts of tropical sweetness.
Vanilla instant pudding mix: This creates a creamy, pudding layer that seeps into the poke holes.
Milk: Necessary to make the pudding just right.
Pineapple juice: Adds more pineapple flavor to the pudding mix.
Whipped topping: Mixed with pineapple to make a dreamy, light frosting.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 baking dish thoroughly. This ensures your cake will come out cleanly after baking.

Step 2: Drain the crushed pineapple well, making sure to reserve the juice for later. The juice will be essential for mixing with the pudding.

Step 3: In a large mixing bowl, combine the cake mix, oil or melted butter, water, eggs, and about two-thirds of the crushed pineapple. Mixing these ingredients together creates a flavorful cake batter with pockets of pineapple inside.

Step 4: Pour the batter evenly into your prepared baking dish and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Step 5: Let the cake cool all the way down to room temperature. Once cooled, use a wide straw or the handle of a wooden spoon to poke holes all over the surface of the cake—this is what gives the recipe its name and amazing texture.

Step 6: In a medium bowl, whisk together the vanilla instant pudding mix, milk, and reserved pineapple juice until smooth and slightly thickened. This pudding mixture will fill the holes and make the cake extra moist and flavorful.

Step 7: Pour the pudding mixture evenly over the cake, making sure it seeps into all the poke holes you've created.

Step 8: Combine the remaining crushed pineapple with the whipped topping and spread this luscious layer over the top of the cake as a light, fruity frosting.

Step 9: Refrigerate the cake for at least four hours, or preferably overnight, to allow all the flavors to meld beautifully and the pudding to set fully before serving.

Servings and Timing

This Pineapple Poke Cake Recipe yields about 12 generous servings, making it perfect for sharing with family and friends. Prep time is quick — around 15 minutes to mix and bake, plus a little time to cool the cake before poking. Baking itself takes about 30 to 35 minutes. The magic happens when you refrigerate the cake for at least four hours, so plan ahead to let the flavors develop and the pudding settle perfectly.

How to Serve This Pineapple Poke Cake Recipe

The image shows a clear glass baking dish filled with a layered dessert or dish. The top layer is a thick, smooth white cream that has slight uneven textures and some small hints of yellow beneath it, showing that there are other layers or ingredients underneath. The dish is placed on a white marbled surface, which adds subtle texture to the background. The focus is on the creamy top layer and the edges of the clear dish, showing the thickness and smoothness of the cream layer. photo taken with an iphone --ar 4:5 --v 7

I love serving this cake chilled straight from the fridge when the pudding layer is beautifully set and every bite is refreshing. You could slice it into generous 3x3 inch squares, which makes for perfect portions that are easy to plate and serve. Presentation-wise, I like to garnish it with a few fresh pineapple chunks or a sprinkle of toasted coconut flakes for a tropical flair.

Pairing-wise, this cake tastes fantastic with a side of lightly whipped cream if you want extra richness or even a scoop of vanilla ice cream for an indulgent twist. For beverages, I often reach for a sparkling white wine or a refreshing pineapple mojito cocktail, but a classic iced tea or sparkling water with a citrus wedge works wonderfully for non-alcoholic options.

As a dessert, this cake fits seamlessly into any summer gathering, birthday party, or holiday brunch. It’s equally delightful as a final course or an afternoon treat alongside a cup of coffee or tea. The cool, creamy texture tempered with pineapple sweetness makes it feel like a special tropical escape no matter the occasion.

Variations

One of the things I love about this Pineapple Poke Cake Recipe is how adaptable it is. If you want to switch things up, try using a lemon or coconut cake mix for a slightly different flavor profile that still complements the pineapple beautifully. I’ve even substituted crushed pineapple for diced fresh pineapple to add a bit more texture.

If you have dietary restrictions, you can make this gluten-free by using a gluten-free cake mix — just double-check the pudding mix ingredients to ensure they’re gluten-free as well. For a vegan twist, I’ve experimented with plant-based cake mixes and replaced eggs with flax eggs, plus using coconut-based whipped topping. It’s delicious and still very moist!

For a twist on the classic, I sometimes add shredded coconut or chopped macadamia nuts into the batter or on top for some crunch. If you want a deeper caramelized flavor, try baking the cake for a couple extra minutes to get a golden crust, but be careful not to dry it out. Each variation brings new excitement to this versatile recipe.

Storage and Reheating

Storing Leftovers

Once you’ve enjoyed a slice or two (and you will!), I recommend storing any leftovers covered tightly in the refrigerator. A glass or plastic airtight container works best to keep the cake moist and prevent it from absorbing other fridge odors. Stored this way, the cake stays fresh and delicious for up to 3-4 days.

Freezing

This Pineapple Poke Cake Recipe freezes well, which is great if you want to prepare it ahead of time. To freeze, cover the cake tightly with plastic wrap and then a layer of aluminum foil, or place slices in individual airtight containers. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight for best results.

Reheating

I actually prefer this cake chilled, so I don’t usually reheat it. However, if you want a warm version, zap a single serving in the microwave for 15-20 seconds just to take the chill off—avoid overheating as it can affect the creamy pudding texture. Never try to reheat the whole cake in the oven because that risks drying it out. The contrast of cool pudding and warm cake is fun to experiment with if you like.

FAQs

Can I use fresh pineapple instead of canned pineapple?

Absolutely! I’ve made this cake using fresh crushed pineapple, and it adds a wonderful natural sweetness and freshness. Just be sure to drain the juices well and reserve the liquid to mix with the pudding, as that juice is key to soaking the cake perfectly.

What kind of cake mix works best for this recipe?

I usually prefer a yellow or butter cake mix because their mild flavor complements the pineapple without overpowering it. That said, a white cake mix also works well if you want a lighter color and subtle taste. Avoid chocolate or heavily spiced cake mixes, as they would clash with the tropical flavors.

How long should I poke holes in the cake?

I poke holes all over the cake after it has completely cooled, using something wide like a straw or a wooden spoon handle. The goal is to create a good number of holes evenly spaced so the pudding mixture can seep deep into the cake, making every bite moist and flavorful. It usually takes just a few minutes but can make all the difference.

Can I make this cake ahead of time?

Yes! In fact, I recommend making it the day before you plan to serve it. The cake needs several hours in the fridge, ideally overnight, to allow the pudding layer to set and the flavors to meld beautifully. This makes it an excellent option for party prep or holiday meals.

What should I do if my pudding mixture is too thick?

If your pudding sets too quickly or seems thick before pouring over the cake, just whisk in a little more pineapple juice or milk to loosen it up. It should be pourable enough to seep easily into the poke holes but not watery. Adjust slowly until you get the perfect consistency.

Conclusion

I'm so excited for you to try this Pineapple Poke Cake Recipe because it’s truly one of my go-to desserts when I want something that feels both comforting and a little bit tropical. The layers of moist cake, juicy pineapple, and creamy pudding come together wonderfully, and it’s always a hit with anyone I serve it to. Give it a go—you might find yourself making it as often as I do!