Description
Indulge in the tropical delight of Easy Hawaiian Pineapple Coconut Poke Cake—a refreshing dessert that captures the essence of summer with its moist and flavorful layers. This delectable cake is perfect for any gathering, whether it’s a backyard barbecue or a festive holiday party. Made with simple ingredients, including cake mix, crushed pineapple, and luscious coconut cream, it’s incredibly easy to whip up. The pudding-soaked cake is topped with whipped cream and toasted coconut flakes, making every bite a taste of paradise. Plus, it stays deliciously moist for days, ensuring your guests will keep coming back for more!
Ingredients
Scale
- 1 box French vanilla or yellow cake mix
- 1 can crushed pineapple (20 oz), drained
- 1 package coconut cream instant pudding mix (3.4 oz)
- 1 package vanilla instant pudding mix (3.4 oz)
- 4 cups milk
- 1/2 cup sweetened coconut flakes, toasted
- Whipped topping (16 oz)
Instructions
- Preheat oven to 350°F and prepare a 9×13 inch baking pan.
- In a mixing bowl, combine cake mix with eggs and oil as directed; substitute one cup of drained pineapple juice for water.
- Pour batter into the prepared pan and bake following package instructions until a toothpick comes out clean.
- Cool the cake for 10-15 minutes, then poke holes across the top using a wooden spoon handle.
- In another bowl, whisk together milk and both pudding mixes until slightly thickened; stir in drained pineapple.
- Pour pudding mixture over the poked cake and refrigerate for at least one hour.
- Toast coconut flakes on a baking sheet in the oven until golden brown (about 3 minutes).
- Spread whipped topping over chilled cake and sprinkle with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg