Pineapple Poke Cake – a delicious recipe with cooking spray, butter, jell-o instant lemon pudding, pineapple juice, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat over to 350u00b0. Spray a fluted tube cake pan with nonstick cooking spray.
2
In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding.
3
Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more.
4
Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean.
5
Cool the cake in the pan.
6
Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth.
7
Gradually add the powdered sugar; beat until smooth.
8
Remove cake from pan; place on plate.
9
Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired).
10
Spread icing over cake.
869
kcal
Calories
68
g
Fat
60
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: cooking spray, 1 (18 1/4 ounce) box butter recipe cake mix, 1 package jell-o instant lemon pudding (4 serving size), 1 1/4 cups pineapple juice, and more.
Yes, 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.
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