Pineapple Poke Cake Recipe is moist and delicious with lots of pineapple flavor in each bite. Make this in minutes with just a few simple ingredients. It is the perfect recipe to take to potlucks, cookouts and more.
Poke cake recipes are family favorites around here and we love easy desserts. This Pineapple Poke Cake Recipe was an instant hit and I am so excited to share it with you.
If you love pineapple as much as we do, you are going to want to make this Pineapple Poke cake today. It is such an Easy Pineapple Dessert. Each bite is decadent and amazing.
Did you try our Pineapple Upside Down Cake with Cake Mix recipe? If you love pineapple cake, then you’ll definitely want to try that as well. I also love to make Hummingbird Bread and Pineapple Cookies.
Table of contents
Why We Love This
- Easy Ingredients – We love that this Poke Cake is semi-homemade. We used a cake mix which made the ingredients simple.
- Make Ahead – This Poke cake can easily be prepared ahead of time. In fact, we think it taste better if you prepare the day before serving.
- Crowd Favorite – If you are looking for a cake that is large enough to feed a crowd. Make this pineapple poke cake. Full of pineapple flavor that is always a crowd favorite.
Ingredients
- Pineapple. You need sliced pineapple and chunks. Make sure to drain the juice.
- Yellow Boxed Cake Mix. Any brand is fine.
- Jell-O Instant Pudding Mix. We used vanilla but you can use cheesecake or any flavor you prefer.
- Milk. Whole milk will make the recipe the creamiest.
- Whipped Topping. You can use Cool Whip or Homemade Whipped Cream.
Get the entire ingredients list at the bottom of the page.
Variations and Substitutions
- Fresh fruit –The recipe calls for canned fruit, but you can certainly use fresh if you prefer. Also, you can used crushed pineapple instead of diced.
- Cake flavor –This cake is so versatile, and you can try other cake flavors. Substitute white cake mix or French vanilla.
- Pineapple juice – Add a small amount of pineapple juice into the pudding mixture to add even more pineapple flavor.
- Topping – Add shredded coconut to the top of the cake to make a pineapple coconut poke cake.
Step By Step Instructions
- Step 1 – Prepare baking pan – First, preheat oven. Lightly spray a 9×13 baking dish with cooking spray and then line the bottom of it with pineapple slices.
- Step 2 – Prepare cake – Mix together yellow cake mix according to package instructions. Then pour the cake batter over the pineapple slices.
- Step 3 – Bake Cake – Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.
- Step 4 – Cool Cake – Allow the cake to cool completely.
- Step 5 – Poke Holes in Cake – Once the cake has completely cooled. Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes.
Step 6 – Combine Pineapple Topping – In a bowl, whisk together instant vanilla pudding mix with milk until smooth.
Step 7 – Pour over the cake – Pour the mixture onto the cake. Spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes.
Step 8 – Cover cake with mixture. You want to make sure all of that delicious pudding mixture gets into every single hole of the cake. Refrigerate for an hour. Then top with whipped topping and place drained pineapple chunks on top for garnish.
Step 9 – Refrigerate cake – Refrigerate for a few hours prior to serving. This cake gets better the longer it sits so you can make it the day before you need it. Then slice and serve.
Pro Tips
- Make ahead – I like to cover with plastic wrap and put in fridge so the flavors can blend. The cake is better the next day because all of the flavors really come together.
- Poking Cake – Make sure when poking the holes you are generous and don’t leave out any section of the cake. This is how the delicious mixtures gets into the cake.
- Topping the cake – I like to push the mixture into the holes as I spread it around. This gives the cake the best flavor.
- Poke Holes with handle of a Wooden Spoon – You can use anything you prefer to poke holes. But a wooden spoon works great. This is the perfect size for making the holes in the cake.
Frequently Asked Questions
Yes, you can always prepare cupcakes with your poke cake recipe. Prepare the cake as directed. Fill the cupcake liners with the cake batter. Poke holes in the cupcakes and add in your filling.
Refrigerate the cupcakes and then spread the frosting and pineapple chunks on top.
If you have leftovers, store in refrigerator covered with plastic wrap.
If stored properly this poke will last about 2 days. The pineapple juice and pineapples will make the cake soggy if stored longer.
Pineapple Poke Cake can be placed in the freezer. We recommend freezing the baked cake for up to 3 months. Once you are ready to serve again, then you can add the whipped topping.
This cake is perfect to make ahead of time.
More Pineapple Recipes
- Pineapple Angel Food Dump Cake
- Pineapple Dump Cake Recipe
- Cherry Pineapple Dump Cake Recipe
- Pineapple Dream Dessert Recipe
- Pineapple Upside Down Cupcakes
Try More Pudding Poke Cake Recipes
Make this decadent Pineapple Cake today for an easy dessert. Please leave a comment and star rating once you do.
Pineapple Poke Cake Recipe
Ingredients
- 2 8 oz cans pineapple slices, drained
- 1 box yellow cake mix
- 1 3.4 oz box Jell-O instant vanilla pudding mix
- 1 ½ cups milk
- 1 8 oz tub whipped topping (Cool Whip)
- 1 8 oz can pineapple chunks, drained
Instructions
- Preheat oven to 350F degrees. Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.
- Mix together yellow cake mix according to package instructions and pour the batter over the pineapple slices.
- Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to cool completely.
- Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes.
- In a bowl, whisk together pudding with milk until smooth. Pour the mixture onto the cake and spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes.
- Refrigerate for an hour.
- Top with whipped topping and place drained pineapple chunks on top for garnish.
- Refrigerate for a few hours prior to serving. This cake gets better the longer it sits so you can make it the day before you need it. Just keep it in the fridge.
Great summertime dessert!