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Hawaiian Poke Cake

A creamy, colorful dessert bringing a taste of the tropics straight to your plate with layers of cake soaked in pineapple and coconut goodness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Hawaiian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box white cake mix Any brand will work.
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
For the filling
  • 1 can crushed pineapple, drained (15 ounces) Keep the juice!
  • 1 package instant coconut cream pudding (3.4 ounces)
  • 2 cups cold milk
For the toppings
  • 1 cup shredded coconut Sweetened or unsweetened.
  • to taste whipped cream For topping.
  • optional maraschino cherries For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Beat on medium speed until well blended, approximately 2-3 minutes.
  3. Pour the cake batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes.
Assembly
  1. After the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the top.
  2. In a separate bowl, whisk together the instant coconut cream pudding mix and cold milk for about 2 minutes until it thickens.
  3. Fold in the drained crushed pineapple and half of the shredded coconut into the pudding mixture.
  4. Carefully pour this creamy mixture over the cake, ensuring it fills the holes and covers the surface evenly.
  5. Cover the cake and place it in the refrigerator for at least 4 hours or overnight to set.
Finishing Touches
  1. Once chilled, spread whipped cream over the top and sprinkle with the remaining shredded coconut.
  2. Add maraschino cherries for a finishing touch if desired.
  3. Slice the cake into squares, serve, and enjoy!

Notes

For additional flavor, consider using vanilla or banana pudding instead of coconut cream. For best results, make the cake a day ahead to allow flavors to meld.