Looking for a refreshing dessert that’s a perfect balance of sweet and tangy? This Pineapple Poke Cake is your answer! It’s a delightful treat that combines moist cake with a luscious pineapple filling and creamy topping. Whether you’re hosting a summer barbecue or simply craving something delicious, this cake will definitely impress your guests.
Imagine sinking your fork into a slice of this cake, where the rich flavor of pineapple shines through every bite. This recipe is not just about taste; it’s a visual delight, too, with its vibrant colors and inviting presentation. Plus, it’s incredibly easy to make, allowing you to spend more time enjoying your creation and less time in the kitchen.
A Refreshing Dessert for Any Occasion
This Pineapple Poke Cake features a moist vanilla cake soaked in a sweet pineapple syrup, topped with whipped cream and crushed pineapple. Each bite is a perfect harmony of flavors, providing a tropical escape right at your dining table.
Ingredients
- 1 box vanilla cake mix
- Ingredients called for on cake mix box (usually eggs, oil, and water)
- 1 can (15 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 tub (8 oz) whipped topping, thawed
- Additional crushed pineapple for topping (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Prepare the Cake: Preheat your oven as directed on the cake mix box. Prepare the cake mix according to package instructions and bake in a 9×13 inch pan. Allow it to cool completely.
- Poke the Cake: Once the cake is cooled, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Make the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and the instant pudding mix. Mix until smooth and let it sit for a few minutes until it thickens.
- Fill the Holes: Pour the pineapple mixture over the cake, making sure it fills the holes. Spread evenly across the top.
- Add Topping: In another bowl, mix the cold milk with the whipped topping to create a creamy frosting. Spread it over the pineapple layer.
- Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Garnish with additional crushed pineapple and maraschino cherries if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including chilling time)
- Servings: 12 slices
- Calories: 260kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 41g
