Pineapple Poke Cake Recipe is moist and delicious with lots of pineapple flavor in each bite. Make this in hardly any time at all with just a few simple ingredients. It is the perfect recipe to take to potlucks, cookouts and more. 

A piece of the pineapple poke cake on a white plate with diced up pineapple on top of the cake.
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Pineapple Poke Cake Recipe:

Poke cake recipes are family favorites around here and it seems we are always trying something new. 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. Seriously it is SO easy but 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.

Why We Love this Recipe:

  • 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.
A piece of the pineapple poke cake on a white plate with diced up pineapple on top of the cake and 2 whole pineapples behind it.

Ingredients for Pineapple Pudding Cake:

  • Pineapple Slices
  • Yellow Boxed Cake Mix
  • Jell-O Instant Pudding Mix – We used vanilla but you can a variety of flavors.
  • Milk
  • Whipped Topping (Cool Whip)
  • Pineapple Chunks

How to Make Pineapple Poke Cake:

  • 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. 
The pudding mix and milk being combined together in a measuring cup.
  • 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.
The pudding mixture being poured on top of the cooked cake with holes poked into the cake.
  • 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. 
  • Step 9 – Refrigerate Cake – Refrigerate for an hour.
  • Step 10 – Top the Cake – Top with whipped topping and place drained pineapple chunks on top for garnish.
The pineapple poke cake topped with cool whip and diced pineapple.
  • Step 11 – 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. Just keep it in the fridge.

Tips for Pudding Pineapple Cake:

  • 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. 
A piece of the pineapple poke cake on a white plate with diced up pineapple on top of the cake with the remaining cake behind it.

Can I Make this Cake as Cupcakes?

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.

Ingredient Substitution Ideas:

  • The recipe calls for canned fruit but you can certainly use fresh if you prefer or have it on hand. Also, you can used crushed pineapple instead of diced.
  • This cake is so versatile and you can try other cake flavors and types of pudding in this recipe. There are so many delicious combinations that you can try.
  • You can use whipped cream instead of cool whip for the topping.
  • Add a small amount of pineapple juice into the pudding mixture to add even more pineapple flavor.
  • Add shredded coconut to the top of the cake to make a pineapple coconut poke cake.
Close up of a piece of the pineapple poke cake on a white plate with diced up pineapple on top of the cake.

How to Store Easy Poke Pineapple Cake:

If you have leftovers, store in refrigerator covered with plastic wrap.

A piece of the pineapple poke cake on a white plate with diced up pineapple on top of the cake.

How long will Pineapple Poke Cake Last:

If stored properly this poke will last about 2 days. The pineapple juice and pineapples can cause the cake to get soggy if stored for to longer.

How to Freeze:

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.

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Pineapple Poke Cake

4.08 from 28 votes
Pineapple Poke Cake Recipe is moist and delicious with lots of pineapple flavor in each bite. Make this decadent cake with just a few simple ingredients.
Prep Time 10 minutes
Cook Time 25 minutes
Refrigerate 3 hours
Total Time 3 hours 35 minutes
Servings 12
Cuisine American
Course Dessert
Calories 275

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.

Nutrition Facts

Calories 275kcal, Carbohydrates 59g, Protein 4g, Fat 3g, Saturated Fat 2g, Cholesterol 6mg, Sodium 476mg, Potassium 174mg, Fiber 2g, Sugar 38g, Vitamin A 111IU, Vitamin C 5mg, Calcium 156mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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