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Hawaiian Pineapple Poke Cake

Hawaiian pineapple poke cake - featured image
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This easy Hawaiian pineapple poke cake is a moist, tropical dessert made with yellow cake, a sweet pineapple layer, whipped topping, and toasted coconut. Perfect for parties, potlucks, or whenever you want a taste of the islands at home.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 3 large eggs (check cake mix instructions)
  • 1/2 cup vegetable oil
  • 1 cup water (or half water, half pineapple juice)
  • 1 can crushed pineapple in juice, not syrup (20 oz, undrained)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tub whipped topping (8 oz, thawed, like Cool Whip) or homemade whipped cream
  • 1 cup sweetened shredded coconut (toasted)
  • Maraschino cherries (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with cooking spray or butter. Set out whipped topping to thaw if frozen.
  2. In a large bowl, combine yellow cake mix, eggs, vegetable oil, and water (or half water, half pineapple juice). Beat on medium speed for 2 minutes until smooth.
  3. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
  4. As soon as the cake comes out of the oven, use the handle of a wooden spoon or a skewer to poke holes all over the surface, about 1 inch apart, going about 2/3 of the way down.
  5. In a medium saucepan, combine the entire can of crushed pineapple (with juice), sugar, and vanilla extract. Bring to a simmer over medium heat, stirring until sugar is dissolved (about 3-4 minutes). Do not boil.
  6. Slowly spoon the hot pineapple mixture over the warm cake, letting it seep into the holes. Spread evenly with a spatula.
  7. Allow the cake to cool to room temperature, then refrigerate for at least 1 hour (up to overnight) to let the pineapple set and flavors meld.
  8. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes, stirring every 2 minutes, until golden brown. Let cool. (Alternatively, toast in a dry skillet over low heat, stirring constantly.)
  9. Once the cake is cold, spread whipped topping evenly over the pineapple layer. Sprinkle toasted coconut over the top.
  10. Garnish with maraschino cherries if desired. Slice and serve chilled.

Notes

Poke holes in the cake while it’s still warm for best absorption. Chill thoroughly before adding whipped topping to prevent melting. Toast coconut carefully as it browns quickly. For gluten-free or dairy-free adaptations, use appropriate cake mix and toppings. The cake tastes even better after chilling overnight.

Nutrition

Keywords: pineapple poke cake, Hawaiian dessert, tropical cake, party dessert, easy poke cake, coconut cake, potluck dessert, summer dessert

Find it online: https://tempotaste.com/hawaiian-pineapple-poke-cake-recipe-easy-tropical-party-dessert/