Hawaiian Pineapple Poke Cake Recipe

Name: Hawaiian Pineapple Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box yellow cake mix; 1/3 cup oil; 3 eggs; 1 1/4 cups water; 1 (20 ounce) can crushed pineapple, drained; 1 (8 ounce) package cream cheese, softened; 1 (3 3/4 ounce) package instant vanilla pudding; 1 1/2 cups cold milk; 2 cups non-dairy whipped topping; grated coconut (to garnish); chopped nuts (to garnish)

Servings: persons

1 (18 1/4 ounce) box yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)

1
Prepare cake according to package directions using oil, eggs and water.
2
Bake in greased and floured 9X13 pan.
3
When cool, punch holes in cake with handle of wooden spoon.
4
Pour pineapple over top of cake.
5
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
6
Spread over top of cake.
7
Top with whipped topping, coconut and nuts.
8
Refrigerate until ready to serve.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) box yellow cake mix, 1/3 cup oil, 3 eggs, 1 1/4 cups water, and more.

Yes, Hawaiian Pineapple Poke Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Pineapple Poke Cake

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