Pineapple Poke Cake
This easy Pineapple Poke Cake is one of those effortless desserts that is always a crowd favorite. With it's moist pineapple cake, creamy vanilla pudding filling, and a light and fluffy whipped cream topping - it's the perfect no-fuss dessert that is loaded with tropical sweet pineapple flavor and has the most amazing light and creamy texture.
Servings 18
Calories 330kcal
Equipment
Ingredients
Pineapple Cake
- 1 box (15.25 oz) yellow cake mix
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup well drained, patted dry crushed pineapple (from a 28 oz can of crushed pineapple)
Vanilla Pudding Poke Filling
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups half and half
Whipped Cream Topping & Garnish
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- reserved crushed pineapple (leftovers from the can of drained crushed pineapple)
- white chocolate curls/shavings (see notes)
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13 cake pan with nonstick cooking spray.
Pineapple Cake
- In a large mixing bowl, add the dry yellow cake mix, whole milk, vegetable oil, large eggs, and vanilla extract. Beat with an electric mixer on medium-high speed for about 2 minutes, scraping down the sides and bottom of the bowl as needed, until the batter is fluffy and smooth.1 box (15.25 oz) yellow cake mix, 1 cup whole milk, 1/2 cup vegetable oil, 3 large eggs, 1 teaspoon pure vanilla extract
- Add in the very well drained crushed pineapple and mix on low speed just until combined.1 cup well drained, patted dry crushed pineapple
- Evenly spread the pineapple cake batter into the prepared pan. Bake for 28-33 minutes or until the center springs back when lightly touched, and a toothpick inserted into the middle of the cake comes out clean with no wet batter on it.
- Remove the cake from the oven and allow it cool for 20 minutes. Then, use a handle of a wooden spoon (the end of a wooden spoon) to poke holes all over the semi-warm cake, spacing them about 1-inch apart.
Vanilla Pudding Poke Filling
- In a medium mixing bowl, add the instant vanilla pudding mix and half and half. Whisk for about 1 minute, just until the pudding start to thicken but is still loose enough to pour.1 box (3.4 oz) instant vanilla pudding mix, 2 cups half and half
- Immediately pour the vanilla pudding into the each poked hole, and use a spoon or offset spatula gently push the pudding down into each hole so each hole is completely full (add more as needed into each hole). Evenly spread any remaining pudding over top of the cake.
- Cover the cake pan and allow it to refrigerate for at least 4 hours, or up to overnight, so the pudding can thicken and set.
Whipped Cream & Garnish
- In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. With an electric mixer, beat on medium-high speed for about 2-3 minutes, until stuff peaks form and the whipped cream is thick enough to spread.2 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract
- Spread the whipped cream evenly over the chilled cake in an even layer. Garnish with the reserved crushed pineapple and white chocolate curls right before serving. Cut into squares and enjoy!*For a more chilled whipped cream topping, cover the cake pan with a lid or plastic wrap, and refrigerate for up to 4 hours. Add the garnish on right before servicing. I prefer doing this.reserved crushed pineapple, white chocolate curls/shavings
Notes
- You can make this cake ahead of time, up to 24 hours before serving. This allows time for the cake to chill fully, the layers to thicken, and the flavors to blend. Bake the cake, poke it, add the pudding filling, and then cover the cake with a lid or plastic wrap, and refrigerate for up to 24 hours. Add the whipped cream and garnishes the day you plan to serve it.
- Use a colander to drain the crushed pineapple really well! It is so important that you drain it well, to avoid extra moisture in the cake batter and on top of the cake for garnish with the whipped cream. I recommend using the back of the spoon and pressing down firmly on the crushed pineapple while it's in the colder; this will release all the juices. I also recommend getting some paper towel and patting the crushed pineapple dry to remove any remaining moisture from it. After this, you can measure out 1cup for the cake batter and reserve the remaining for garnish.
- Using half and half, instead of whole milk, in the instant pudding makes it creamier, thicker, and richer which works really nicely in a poke cake. Make sure that you are immediately pouring it into the poked holes while it's still soft enough to pour, poke, and press it down into the holes. You want to really make sure that all the holes are completely filled with the pudding mixture; use a spoon to press it down and add more pudding as needed to fill each hole up.
- Plan ahead because this cake needs at least 4 hours refrigeration time to allow time for the pudding layer to set, thicken, and chill. This makes for clean slices when slicing and serving the cake.
- Once I add the whipped cream topping, I like to cover the cake and refrigerate it again for a couple hours, just to ensure that the cake is nicely chilled and allow time for the whipped cream to chill and the flavors to blend. This is an optional step. If you do this, make sure to save the garnish (crushed pineapple + white chocolate curls) and add it on right before serving.
- You want larger holes poked into the cake so there is plenty of room for the thicker vanilla pudding to go into. The end of a wooden spoon is usually the perfect size for this.
Nutrition
Calories: 330kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 122mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 557IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg