Hawaiian Pineapple Poke Cake

"This is a delicious cake that's a little fancier that the typical poke cakes."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
Ready In:
50mins
Ingredients:
11
Serves:
15
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ingredients

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directions

  • Prepare cake according to package directions using oil, eggs and water.
  • Bake in greased and floured 9X13 pan.
  • When cool, punch holes in cake with handle of wooden spoon.
  • Pour pineapple over top of cake.
  • Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
  • Spread over top of cake.
  • Top with whipped topping, coconut and nuts.
  • Refrigerate until ready to serve.

Questions & Replies

  1. The question from 2017 by Dee is a good one. The recipe calls for drained pineapple and instructs to use wooden spoon handle to poke holes and pour pineapple over the cake. So, I’m lead to believe that you just force the drained pineapple into the holes and discard the pineapple juice. And the frosting covers the holes? Can the author please clarify (or someone who has successfully followed and made this recipe). Thanks.
     
  2. Do I pour the juice from the pineapple as well over the cake?
     
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Reviews

  1. I am making this recipe for the second time in two weeks. It is so delicious and easy to make...I'm not a big fan of baking. I have found that for busy weekends where you're going to two functions, make it in two 8" pans, then you only have to cook once! I did make a few changes though...I don't think it needs the whipped topping and garnishes; it's delectible on its own. Also, I use pineapple in its own juice and just add some brown sugar. It keeps it lightly sweet and moist. Thank you soooo much for this recipe!!!
     
  2. I made this for a family dinner. I used a pineapple cake mix and I mixed the pineapple with brown sugar including the juice from the pineapple. I brought home an empty cake pan. This is a very good cake and I thank you for sharing it with us!!
     
  3. I was worried cuz I didn't hear the buzzer for the oven and the cake over cooked a little. But it became very moist after pushing the liquid into the holes of the cake. I didn't have a can of crushed pineapple. So I took a can of chunk pineapple added the juice and blended. Added brown sugar too it as well. I also toasted the nuts. Light cake!!!
     
  4. Mewh (aka- so-so). The pudding/cream cheese/milk didn't firm up for me- not sure why. I popped it in the fridge for a while so it was better, but not spreadable. I finally poured some over the top and put the whole thing back into the fridge, then just plopped some cool whip on top when I served it. It was good... but far from great. Not a lot of pineapple taste, IMO. It might be really good with some tweeking.... I take that back- it's a good white cake with some pineapple and cool whip.. but it might be a good unique dessert with some tweeking!
     
  5. This is a great cake. Delicious and easy to make. It tastes even better refrigerator-cold. I omitted the whipped cream and garnishes. For our tastes, it really doesn't need that. The cheese and pudding layer was just enough. I did however, make an orange and (drained-off) pineapple juice "coulis" and drizzled the plates. Very pretty.
     
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RECIPE SUBMITTED BY

<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
 
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