Pineapple Poke Cake
An easy pineapple poke cake made with yellow cake mix, baked over pineapple slices, filled with vanilla pudding and topped with whipped topping and pineapple chunks.
Equipment
Ingredients
- 1 box yellow cake mix (13.25 to 15.25 oz)
- 3 large eggs or the amount listed on your cake mix box
- ½ cup vegetable oil or the amount listed on your cake mix box
- 1 cup water or the amount listed on your cake mix box
- 2 8 ounce cans pineapple slices drained and patted dry
- 3.4 ounce vanilla pudding mix 1 small box, instant
- 1 ½ cups milk cold
- 8 ounce tub whipped topping thawed
- 1 8 ounce can pineapple chunks drained
Instructions
- Heat the oven to 350°F (or the temperature on your cake mix box). Spray a 9x13-inch pan with cooking spray. Pat the pineapple slices dry and arrange them in a single layer over the bottom of the pan.
- Whisk the cake mix, eggs, oil and water together according to the package directions. Pour the batter gently over the pineapple slices and spread it into an even layer.
- Bake for 34 to 38 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cake cool for about 15 minutes, then poke holes all over the top about 1 inch apart with the handle of a wooden spoon, stopping before you reach the pineapple.
- Whisk the instant pudding mix with the cold milk for about 2 minutes, just until it starts to thicken. Pour it over the cake right away and spread it with an offset spatula so it fills the holes.
- Refrigerate the cake for at least 2 hours, until the pudding is set and the cake is completely cold.
- Spread the whipped topping over the cake and dot it with the pineapple chunks. Cut into squares and serve cold.
Notes
Crushed pineapple: instead of the slices, spread a well-drained 20-ounce can of crushed pineapple over the bottom of the pan.
Cream cheese frosting: beat 8 oz softened cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla, then fold in the whipped topping and spread over the chilled cake.
Make ahead: bake and fill the cake up to a day ahead; add the whipped topping and pineapple chunks a few hours before serving.
Storage: keep covered in the refrigerator for up to 4 days. Freeze untopped squares, well wrapped, for up to 2 months.
Nutrition
Calories: 389kcalCarbohydrates: 54gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 383mgPotassium: 171mgFiber: 1gSugar: 37gVitamin A: 170IUVitamin C: 4mgCalcium: 155mgIron: 1mg
Nutrition details are an estimate, per serving.
