Pineapple Poke Cake Recipe
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.
Servings: 12
Calories: 275kcal
Cost: $9.09. $0.76 per serving
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 the oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
- Arrange 2 (8-ounce) cans drained pineapple slices in a single layer on the bottom of the prepared baking dish.
- Prepare 1 box yellow cake mix according to the package directions. Pour the batter evenly over the pineapple slices.
- Bake according to the cake mix package directions, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the baking dish.
- Using the handle of a wooden spoon, poke 12 to 16 holes evenly across the cooled cake.
- In a medium bowl, whisk together 1 (3.4-ounce) box instant vanilla pudding mix and 1½ cups milk until smooth and slightly thickened.
- Pour the pudding mixture evenly over the cake, using a spatula to gently spread it across the surface and into the holes.
- Refrigerate the cake for 1 hour to allow the pudding to set.
- Spread 1 (8-ounce) tub whipped topping evenly over the chilled cake.
- Sprinkle 1 (8-ounce) can drained pineapple chunks over the whipped topping.
- Refrigerate for at least 2 more hours before serving. For the best flavor and texture, prepare the cake a day in advance and keep it refrigerated until ready to serve.
Nutrition
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
