Pineapple Poke Cake
Treat yourself with this light and refreshing pineapple poke cake. This recipe is semi-homemade so makes this dessert quick and easy. Hope you enjoy!
Jump to Recipe
I’ve been missing Hawaii and have been tempted to purchase a cheap non-stop flight to enjoy the air and food that the islands have to offer. The whole 14 day quarantine makes it a little difficult though, so we will wait until it safe to start traveling again. It also doesn’t help that we have Moana on repeat. My daughter LOVES that movie and I honestly don’t mind it.
It is one of my favorite places on this Earth.
Take me back to Maui.
In the meantime, I was having a hankering for pineapple (Hawaii has AMAZING pineapple). I looked in my pantry and found I had some box cake mix, Jell-O pudding, and canned pineapples. I grabbed some other things on hand and the Pineapple Poke Cake was born! I’ve made other poke cakes and figured this would be a good one! You can honestly use any canned fruit you have on hand and make a poke cake. I hope you enjoy!
PS: I would also like to apologize in advanced for my lack of photos on this post. This was my first time at making a video AND taking pictures for the blog. Needless to say, I am going to need more practice and organize my time better. I have great respect for bloggers that do both. It’s not easy!
Let me know in the comments below if you like the addition of a video walk-through!
Video WALK-THROUGH:
Recipe Walk-through:
Preheat oven to 350 degrees FAHRENHEIT.
Mix the Jell-O instant pudding mix with milk. Follow instructions on the box. Store in the refrigerator.
Spray a 9 x 13 pan with nonstick spray. Line the bottom with pineapple slices. Add a Maraschino cherry into the center of each pineapple ring. Sprinkle it with the brown sugar.
Follow the instructions on the back of the yellow cake mix box. Use pineapple juice in place of the water.
Pour the cake batter on top of the pineapple slices. Spread evenly.
Place in the oven. Follow the time that is on the back of the box.
Remove from the oven and allow to cool completely.
The speckles in the cake is flax. I used flax egg in place of real egg. My daughter has an egg allergy.
Once cooled, poke holes into the cake. Evenly spread the pudding across the cake. Be sure to gently press the pudding into the holes. Refrigerate for at least an hour. The longer it sits, the better it gets.
I got ahead of myself and didn’t take a picture of the cake before I dug in. Oops!
Serve with some Cool Whip topping and Enjoy!
RECIPE CARD:
Pineapple Poke Cake
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients:
- 1 (3.4 oz) box Jell-O instant vanilla pudding mix
- Milk for the pudding
- 2 (8 oz) cans pineapple slices
- 12 Maraschino cherries
- 1/4 cup brown sugar
- 1 box yellow cake mix (plus ingredients on back of box)
- Cool whip, for topping
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the Jell-O instant pudding mix with milk. Follow instructions on the box. Store in the refrigerator.
- Spray a 9 x 13 pan with nonstick spray. Line the bottom with pineapple slices. Add a Maraschino cherry into the center of each pineapple ring. Sprinkle with the brown sugar.
- Follow the instructions on the back of the yellow cake mix box. Use pineapple juice in place of the water.
- Pour the cake batter on top of the pineapple slices. Spread evenly.
- Place in the oven. Follow the time that is on the back of the box.
- Remove from the oven and allow to cool completely.
- Once cooled, poke holes into the cake. Evenly spread the pudding across the cake. Be sure to gently press the pudding into the holes. Refrigerate for at least an hour. The longer it sits, the better it gets.
- Serve with some Cool Whip topping. Enjoy!
Notes:
- I used flax egg in place of egg for the cake mix.
- Make this a day ahead of time to allow the flavors to blend.
