Description
This Pineapple Poke Cake is a delightful and moist dessert featuring a tender yellow cake infused with crushed pineapple. After baking, holes are poked into the cake to soak up a luscious pineapple-flavored pudding, then topped with a sweet pineapple-whipped topping mixture. Perfect for serving chilled at gatherings or as a refreshing treat on warm days.
Ingredients
Cake 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)
Pudding and Topping Ingredients
- 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly and set it aside to prepare for baking.
- Drain Pineapple and Reserve Juice: Drain the crushed pineapple well, reserving the juice to use later in the pudding mixture.
- Mix Cake Batter: In a large mixing bowl, combine the cake mix, eggs, water, and oil or melted butter. Stir in 2/3 cup of the drained crushed pineapple to incorporate pineapple flavor into the batter.
- Bake Cake: Pour the batter evenly into the greased baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool to room temperature.
- Poke Holes in Cake: Once cooled, use a wide straw or the handle of a round wooden spoon to poke holes evenly across the surface of the cake, allowing space for the pudding to soak in.
- Prepare Pudding Mixture: In a medium bowl, whisk together the vanilla instant pudding mix, milk, and the reserved pineapple juice until smooth and slightly thickened.
- Pour Pudding Over Cake: Slowly pour the pudding mixture evenly over the cake, making sure it seeps into the poked holes to saturate the cake with flavor.
- Prepare Topping: Mix the remaining crushed pineapple with the whipped topping until well combined. Spread this pineapple-whipped topping mixture evenly over the top of the pudding layer.
- Chill Cake: Refrigerate the cake for at least 4 hours to allow the pudding to set and flavors to meld beautifully before serving.
Notes
- Make sure to drain the pineapple well to prevent the cake from becoming soggy.
- Use a wide straw or spoon handle to create large enough holes for the pudding to seep deeply into the cake.
- Refrigerating for at least 4 hours is crucial for the best texture and flavor infusion.
- You can substitute the whipped topping with freshly whipped cream for a lighter option.
- For a twist, add shredded coconut to the topping mixture for extra tropical flavor.
