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Pineapple Poke Cake (+Video)

This Easy Pineapple Poke Cake recipe is made with a boxed cake mix, pineapple slices, vanilla pudding, Cool Whip. Delicious!

A DELICIOUS TROPICAL CAKE

The one thing I love about poke cakes is there are endless combinations and flavors. I have a huge amount of poke cakes on this site. I just love them because they are so easy but so darn delicious! This recipe for Pineapple Pudding Poke Cake is no exception to that rule! It has a delicious summer-y flavor. All you need is cake mix, pudding, Cool Whip and pineapples.

slice, Pineapple Pudding Poke Cake on a white plate

WHAT ABOUT ADDING COCONUT OR EVEN RUM?

There are lots of ways you could even change up this recipe. You could top it with sweetened shredded coconut. Or, if you’re feeling fancy, you could stir in a bit of rum in with the pudding mixture for an adult twist. I love the addition of pineapple slices in this. You definitely don’t want to skip it. It really makes this cake super special.

Pineapple Pudding Poke Cake recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • pineapple slices
  • yellow cake mix
  • eggs, oil and water
  • instant vanilla pudding mix
  • milk
  • whipped topping (Cool Whip)
  • pineapple chunks
pineapple slices, yellow cake mix, eggs, oil and water, instant vanilla pudding mix, milk, whipped topping (Cool Whip), pineapple chunks

HOW TO MAKE PINEAPPLE POKE CAKE:

Preheat oven to 350F degrees. Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.

Mix together yellow cake mix according to package instructions and pour the batter over the pineapple slices.

prepared yellow cake mix batter

Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool completely. Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes.

baked yellow cake poked with holes

In a bowl, whisk together pudding with milk until smooth. Pour the mixture onto the cake and spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes.

prepared vanilla pudding poured on top of baked cake

Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving.

Cool Whip and pineapple chunks on top of pineapple slices, whipped topping

This cake gets better the longer it sits so you can make it the day before you need it. Just keep it in the fridge.

slices, Pineapple Pudding Poke Cake

CRAVING MORE RECIPES?

Pineapple Pudding Poke Cake

Pineapple Poke Cake (+Video)

This Easy Pineapple Poke Cake recipe is made with a boxed cake mix, pineapple slices, vanilla pudding, Cool Whip. Delicious!
5 from 9 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12

Ingredients

  • 2 (8 ounce) cans pineapple slices, drained
  • 15.25 ounce box yellow cake mix
  • 3.4 ounce box Jell-O instant vanilla pudding mix
  • 1 ½ cups milk
  • 8 ounce tub whipped topping (Cool Whip)
  • 8 ounce can pineapple chunks, drained

Instructions

  • Preheat oven to 350F degrees. Lightly spray a 9×13-inch baking pan with cooking spray and then line the bottom of it with pineapple slices.
  • Mix together yellow cake mix according to package instructions and pour the batter over the pineapple slices.
  • Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool completely.
  • Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes.
  • In a bowl, whisk together pudding with milk until smooth. Pour the mixture onto the cake and spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes.
  • Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving. This cake gets better the longer it sits so you can make it the day before you need it. Just keep it in the fridge.

Video

Course: Dessert
Cuisine: American

Nutrition

Calories: 253kcal | Carbohydrates: 50g | Protein: 3g | Fat: 4g | Sodium: 341mg | Fiber: 1g | Sugar: 32g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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20 Comments

  1. Used crushed pineapple for bottom layer, cake mix, poked holes vanilla pudding
    Top layer of whipping cream toasted coconut an almonds or walunuts
    Delish
    Thx great recipe for summer
    C

  2. 5 stars
    20 ounce can of slices gives you 10 rings which fits perfect for a 9 x 13 dish..great recipe..thxs bk

  3. 5 stars
    When making pineapple cakes, my Mom taught me to use the reserved pineapple juice in place of the water called for in the batter. Delicious!

  4. 5 stars
    the ingredients list pineapple slices but after you layer on the bottom the recipe says pineapple chunks… Am I to understand that you cut up the remaining slices? Can you use pineapple chunks to begin with?

      1. I am in the process of making this right now BUT an 8 oz can of Pineapple slices is exactly 4 rings, which doesn’t even begin to cover the bottom of a 9 X. 13 pan. I have used 2 8oz cans, which still doesn’t cover, but I tore them into pieces. I hope this doesn’t make the cake too mushy.

      2. Oops! I just noticed that it was SUPPOSED to have 2 8oz cans. Sorry! It’’s. Baking and I’m salivating!

    1. i just made this with a couple of revisions. I used sugar free yellow cake mix, lite cool whip for topping. I also used crushed apples on the bottom versus slices, and finely chopped an almonds joy candy bar to sprinkle on the top. i do believe this was the most delicious cake i’ve ever made! it would definitely be a crowd pleaser. PS we couldnt wait for it to chill. ate it as soon as it was done! yummy 🙂

      1. i meant to say i used crushed pineapples and i omitted that i used sugar free vanilla pudding as well (to make up for the candy bar topping)!

      2. I am puzzled. The author has taken a great deal of time to post a recipe for the reader. Why would a reader post on this blog an entirely different recipe using candy bars? I think it would be courteous for the candy bar cake writer to start her own blog, and not use another’s. I have made this pineapple poke cake and it is amazing. After a meal this cake is so refreshing and delicious served cold and was loved by all. I hope you will try it.