Pineapple Poke Cake
Get ready to indulge in the ultimate tropical dessert with this Pineapple Poke Cake! Bursting with bright, sunny flavors, this easy-to-make treat starts with a box of vanilla cake mix, baked to fluffy perfection and then infused with a heavenly mixture of crushed pineapple and sweetened condensed milk. The juicy pineapple seeps into the poked holes, creating a moist, melt-in-your-mouth texture in every bite. Topped with a creamy layer of whipped topping and optional garnishes like shredded coconut and maraschino cherries, this no-fuss cake is as gorgeous as it is delicious. Perfect for summer gatherings, potlucks, or weeknight desserts, this chilled Pineapple Poke Cake is a refreshing slice of paradise that’s sure to impress. Easy, tropical, and irresistibly sweet—this is a dessert you’ll make on repeat!
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Ingredients
- 1 box Vanilla cake mix
- 3 large Eggs
- 0.33 cup Vegetable oil
- 1 cup Water
- 20 oz Crushed pineapple (with juice)
- 14 oz Sweetened condensed milk
- 8 oz Whipped topping (e.g., Cool Whip)
- 1 cup Shredded coconut (optional)
- 10 pieces Maraschino cherries (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish or spray it with non-stick cooking spray.
Step 2
Prepare the vanilla cake mix according to the package instructions. This typically involves mixing the cake mix, eggs, vegetable oil, and water in a large bowl until well combined.
Step 3
Pour the cake batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 15-20 minutes.
Step 4
Using the handle of a wooden spoon or a similar tool, poke evenly spaced holes (about 1 inch apart) all over the surface of the cake.
Step 5
In a medium bowl, combine the crushed pineapple (with its juice) and the sweetened condensed milk. Stir until thoroughly mixed.
Step 6
Pour the pineapple mixture evenly over the top of the cake, ensuring it seeps into all the holes. Use a spatula to spread it gently if necessary.
Step 7
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight for optimal flavor infusion.
Step 8
Before serving, spread the whipped topping evenly over the entire surface of the cake.
Step 9
If desired, sprinkle the shredded coconut over the top and garnish with maraschino cherries to add a decorative touch.
Step 10
Slice into pieces and serve chilled. Enjoy your tropical Pineapple Poke Cake!
Nutrition Facts
| Serving size | (2454.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6517.7 |
| Total Fat 368.5g | 0% |
| Saturated Fat 226.6g | 0% |
| Polyunsaturated Fat 45.7g | |
| Cholesterol 692.9mg | 0% |
| Sodium 3323.9mg | 0% |
| Total Carbohydrate 817.0g | 0% |
| Dietary Fiber 51.5g | 0% |
| Total Sugars 564.7g | |
| Protein 95.1g | 0% |
| Vitamin D 154.8IU | 0% |
| Calcium 1832.8mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 4104.7mg | 0% |
Source of Calories