Hawaiian Poke Cake

This moist Hawaiian Poke Cake is the perfect summertime dessert! Pineapple and coconut flavors combine to make the ultimate (and easy) cake!

A TROPICAL FRUIT POKE CAKE

It’s no secret that I love a good poke cake! I’ve made tons and tons of tasty poke cakes over the years because I love them so much! This Hawaiian Poke Cake really tastes like summer! If you’ve never made a poke cake, now is the time. They are simple to make but pack so much flavor. My family raved over this one and I took some to the neighbors and everyone asked for the recipe! I promise that this one will quickly become a family favorite!

FREQUENTLY ASKED QUESTIONS:

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• Duncan Hines French vanilla cake mix– you can use other brands, I just prefer Duncan Hines. Any yellow cake mix or white cake mix will also work well. You can even use a banana or coconut flavored cake mix.
• large eggs
• whole milk– I really recommend whole milk but you could use 2% milk. Do not use skim milk.
• unsalted butter– You can use salted butter too if that is all you have. There is only a 1/4 teaspoon of salt in a whole stick of butter so the amount is negligible.
• sour cream– if you don’t have this on hand, you can just omit it. You don’t have to worry about adding something in its place. This is just going to add additional moistness (you don’t taste it in the batter).
• banana cream instant pudding– This pudding mix can be swapped out for vanilla instant pudding mix. Other options to try are French vanilla or white chocolate cheesecake instant pudding mix or coconut instant pudding mix.
• crushed pineapple – You want the kind that is in 100% juice, not heavy syrup. Also, don’t drain it right away because we will need some of the juices.
• whipped topping– Any brand will work, or you can make your own homemade whipped cream.
• fresh pineapple and toasted coconut – these are optional garnishes but I think the coconut really rounds out the tropical flavors.

HOW TO MAKE A HAWAIIAN POKE CAKE

Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl with an electric hand mixer (or the bowl of a stand mixer) add the cake mix, eggs, milk, butter and sour cream. Mix for 2 minutes until combined well. Pour the batter into the prepared baking dish. 

Bake the cake for 25-30 minutes or until the cake springs back under your finger and/or  a toothpick inserted into the center comes out clean. Allow the cake to cool for about 5 minutes. Make large holes in rows across the cake. A round wooden spoon handle works well for this. You want them large enough so the pudding can go into them. 

In a bowl whisk together the instant pudding, milk and one cup of the crushed pineapple with juice until combined and slightly thickened. Pour the prepared pudding into the holes. Lightly pressing down with a spatula to ensure they are fully filled. 

Evenly spread the remaining pudding mixture across the top of the cake. Drain the remaining crushed pineapple and spread it on top of the pudding layer. Finally, evenly spread the whipped topping on top. 

Cover loosely with plastic wrap and refrigerate for 3-4 hours or overnight. Poke cakes are better when they’ve had time to sit. Serve slices garnished with fresh pineapple or toasted coconut, optional. 

CRAVING MORE RECIPES? 

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• Raspberry Poke Cake
• Banana Pudding Poke Cake
• Strawberry Pudding Poke Cake
• Lime Jell-O Poke Cake
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