Easy Hawaiian Pineapple Coconut Poke Cake
This Easy Hawaiian Pineapple Coconut Poke Cake is so delicious! All you need is a cake mix, crushed pineapple, coconut cream and vanilla pudding, whipped cream, and shredded coconut!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 12-16 slices 1x
- Category: Dessert
- Method: Baking (Oven)
- Cuisine: American
Ingredients
Units
Scale
- 1 15.25 oz box French vanilla or yellow cake mix (prepare as directed on box with eggs, oil, and sub pineapple juice for the water)
- 1 20 oz can crushed pineapple, drained (use juice in sub of water for cake)
- 1 3.4 oz package coconut cream instant pudding mix*
- 1 3.4 oz vanilla instant pudding mix
- 4 cups milk
- 1/2 cup sweetened coconut flakes, toasted in oven*
- 1 16 oz container frozen whipped topping (Cool Whip) or 3 cups fresh whipped cream
- Maraschino cherries and/or pineapple slices, for garnish if desired
Instructions
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Preheat oven to 350 degrees and spray a deep dish 9×13 pan with non-stick spray.
- In a large mixing bowl, prepare cake mix according to the box directions with eggs, oil, and substitute 1 cup of pineapple juice drained from your crushed pineapple instead of water. If you don’t have enough to make 1 cup, add water to make the full cup.
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Bake in the oven as instructed on cake box or until a toothpick comes out of the center clean.
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Remove cake from oven and place on a cooling rack for 10-15 minutes.
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Using the end of a wooden spoon, poke holes in the cake evenly spaced apart.
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With an electric hand mixer or whisk, beat together milk and pudding mix until it starts to slightly thicken but is still pourable. Stir in the drained pineapple and mix until combined. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. You will have a nice layer of pudding on top, but depending on the size and depth of your dish, you might have some leftover pudding. Cover with plastic wrap and place in refrigerator for a minimum of 1 hour.
- *While the cake is refrigerated, spread your sweetened coconut flakes evenly on a large baking sheet and bake in the oven at 350 degrees for 3 minutes at a time until they reach your desired toast level.
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Once set, spread a layer of whipped topping and top with toasted shredded coconut. If desired, garnish with pineapple slices or maraschino cherries.
Notes
Storage Instructions:
Fridge – Leftover cake should be covered with plastic wrap and refrigerated. It will last for 3-4 days refrigerated.
Freezer – This cake can be frozen for up to 3 months; To freeze, let the cake chill completely before wrapping with plastic wrap and aluminum foil. Once ready to eat, thaw overnight in the fridge.
Coconut Cream Pudding Substitutions – If you can’t find coconut cream pudding where you live, you can substitute vanilla pudding, cheesecake pudding, or a can of cream of coconut, which you can find in the baking aisle.