Hawaiian Poke Cake
This easy Hawaiian Poke Cake is so delicious and the perfect tropical summertime dessert. With Hawaiian flavors like banana and pineapple, this light & moist poke cake will be an instant hit with its bright island flavors.
Servings 18
Ingredients
Vanilla Cake
- 1 box (15.25 oz) french vanilla cake mix
- 3 large eggs
- 1 cup whole milk
- 1/3 cup butter melted
- 2 tablespoons full-fat sour cream
Pineapple Banana Pudding Whipped Topping
- 2 boxes (3.4 oz each) banana cream instant pudding mix
- 3 cups whole milk
- 1 can (20 oz) crushed pineapple divided
- 12 ounces Cool Whip thawed
Instructions
- Preheat the oven to 350℉. Light spray a 9x13 cake pan with nonstick cooking spray or Baker’s Joy spray. Set aside.
- In a large mixing bowl add the cake mix, eggs, milk, melted butter, and sour cream. Beat with an electric hand mixer, or stand mixer, for 2-3 minutes until well combined and very creamy. Start at low speed and increase the speed as needed.1 box (15.25 oz) french vanilla cake mix, 3 large eggs, 1 cup whole milk, 1/3 cup butter, 2 tablespoons full-fat sour cream
- Pour the cake batter into the prepared cake pan and smooth it out.
- Bake for 25-30 minutes or until the cake springs back when gently pressed with your finger and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10-15 minutes or until it’s warm to the touch.
- Once the cake is cool to the touch, but still slightly warm, poke large holes in rows across the cake. The end of a wooden spoon handle works great for this.
- In a medium sized mixing bowl, whisk together the banana cream instant pudding mix, milk, and one cup of the crushed pineapple (with some of the juices) until well combined and it starts to thicken.2 boxes (3.4 oz each) banana cream instant pudding mix, 3 cups whole milk, 1 can (20 oz) crushed pineapple
- Drain the remaining crushed pineapple and reserve it for later.
- Pour the prepared pudding mixture into the holes making sure each one is filled. Evenly spread the remaining pudding mixture over top of the cake.
- Sprinkle the reserved drained crushed pineapple over top of the pudding layer in the cake pan.
- Spread the Cool Whip over top the pineapple. Cover the cake pan with a lid or plastic wrap and refrigerate for a minimum of 4-6 hours or overnight is even better.12 ounces Cool Whip
- Serve chilled from the fridge and garnish with fresh pineapple, banana slices, and/or toasted coconut if wanted.
Notes
- Higher Fat Milk : The recipe calls for whole milk became of the higher fat content it has in it. If you are using a lower-fat milk, then be aware that the pudding won't be as thick and creamy. I recommend using whole fat milk or half and half for the best results. The fat content helps the pudding mixture thicken up.
- Cake Mix : I love the French vanilla cake mix in this recipe but you could swap it out and use a yellow cake mix or a golden butter cake mix if wanted.
- Don't Want To Use Cool Whip? : The recipe calls for 12 ounces of Cool Whip (which is about 4.5 cups of whipped topping). If you prefer making your own then you will need to add 2 cups + 1/4 cup heavy whipping cream into a mixing bowl along with 2/3 cup powdered sugar. Beat until stiff peaks form, about 5 minutes of beating. Start at low speed and increase speed as it thickens.
- Add Coconut Flavor : If you want to add some coconut flavor to this Hawaiian tropical poke cake then try adding 1/2 teaspoon - 1 teaspoon coconut extract into the cake batter mixture and/or the pudding frosting mixture for a slight coconut flavor which will compliment the tropical banana and pineapple flavors in the poke cake.