This Hawaiian Poke Cake brings tropical vacation vibes to your dessert table with layers of moist yellow cake soaked in sweet pineapple juice, creamy vanilla pudding, and a generous topping of crushed pineapple and coconut. The “poke” technique allows the pineapple juice to penetrate every bite, creating incredibly moist cake that’s bursting with island flavors. It’s the perfect make-ahead dessert that gets even better as it chills and the flavors meld together.
If you love these tropical flavors, you’ll also enjoy our Hawaiian Banana Bread with Coconut & Pineapple that captures similar island-inspired sweetness in a different format. For another coconut-forward treat, try the Coconut Cream Bars with their rich, creamy coconut filling and buttery crust. The Mini Pineapple Upside-Down Cheesecakes offer elegant individual portions with that same pineapple-coconut combination.
Hawaiian Poke Cake
Hawaiian Poke Cake features a tender yellow cake soaked with pineapple juice, topped with creamy vanilla pudding, crushed pineapple, and coconut for pure tropical bliss.ed in just one pan.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
1 package yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1 can crushed pineapple
1 package vanilla pudding mix
2 cups milk
1 cup sweetened shredded coconut
1 container whipped topping
Directions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan and set aside for later use.
- Prepare the yellow cake mix according to the package instructions using water, eggs, and vegetable oil, mixing well until smooth.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes.
- While the cake is baking, drain the can of crushed pineapple, reserving the juice in a small bowl for later.
- Remove the cake from the oven and allow it to cool for 10 minutes, then use a fork to poke holes all over the surface.
- Pour the reserved pineapple juice evenly over the poked cake, allowing it to soak into the holes for added moisture.
- In a medium bowl, mix together vanilla pudding mix with milk and allow it to set slightly; then fold in the whipped topping.
- Spread the pudding and whipped topping mixture evenly over the cooled cake, using a spatula to ensure even coverage.
- Top the cake with an even layer of drained crushed pineapple, followed by a generous sprinkle of shredded coconut.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Can’t get enough of great flavors? Check out these popular recipes that readers love making again and again.
For sweet endings that wow, our Butter Pecan Cake and Chocolate Cherry Upside Down Cake deliver bakery-quality results that make any occasion special. When you’re planning make-ahead desserts, the No-Bake Chocolate Eclair Cake and Cheesecake Brownies offer convenience without sacrificing flavor. Need crowd-pleasing treats? Our Blueberry Buttermilk Pancake Casserole and Southern Breakfast Enchiladas with Sausage Gravy turn ordinary mornings into celebrations.
Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.
