Description
Indulge in the tropical flavors of the Easy Hawaiian Pineapple Coconut Poke Cake, a delightful dessert that will make any occasion special. With its moist cake infused with sweet pineapple and creamy coconut pudding, this treat is perfect for potlucks, birthdays, or simply satisfying your sweet tooth. The cake’s refreshing taste combined with the lightness of whipped topping creates a mouthwatering experience that transports you to a sunny paradise with every bite. Plus, it’s easy to prepare ahead of time, allowing you to focus on enjoying your event without any last-minute stress.
Ingredients
Scale
- 1 box French vanilla or yellow cake mix
- 1 can crushed pineapple (20 oz), drained
- 1 package coconut cream instant pudding mix
- 1 package vanilla instant pudding mix
- 4 cups milk
- ½ cup sweetened coconut flakes
- 1 container frozen whipped topping or fresh whipped cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Prepare cake mix according to package instructions using eggs and oil; substitute drained pineapple juice for water.
- Pour batter into prepared pan and bake until a toothpick comes out clean (about 25-30 minutes).
- Let the cake cool for about 10-15 minutes, then poke holes throughout the top with a wooden spoon.
- In a separate bowl, whisk together milk and both pudding mixes until slightly thickened; fold in crushed pineapple.
- Pour the pudding mixture over the warm cake, ensuring it seeps into all holes. Refrigerate for at least one hour.
- Toast coconut flakes in the oven until golden brown; spread whipped topping over chilled cake and sprinkle toasted coconut on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg