Pineapple Poke Cake

Cassie *

By
@1lovetocook1x

Delicious! Made of yellow cake topped with a cooked pineapple/brown sugar topping. Then, frosted with a coconut pudding whipped topping. Yum!

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Comments:

Serves:

12 - 15

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 pkg
yellow cake mix (regular size)
1 pkg
instant vanilla pudding mix - 4.5 cup serving size
1/2 c
water
2
eggs lightly beaten
1/2 c
milk
1/4 c
unsweetened applesauce
1 - 20 oz
can crushed pineapple, undrained
1/2 c
packed brown sugar

FROSTING

1 pkg
coconut instant pudding mix - 4.5 cup serving size
1 c
milk
couple
drops coconut extract, optional
1 - 8 oz
tub cool whip

Directions Step-By-Step

1
Preheat oven to 350 degree F.

Spray a 9 x 13 baking pan with non stick cooking spray.
2
In a large bowl, combine the first six ingredients. Beat on medium speed for 2 minutes.
3
Pour into a 13x9-in. baking pan.

Bake for 25 - 30 minutes or until a toothpick inserted near the center comes out clean.
4
Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
5
Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.
6
For frosting:

In a small bowl, beat milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the cool whip. Chill for 10 - 15 minutes. Frost cooled cake. Sprinkle with coconut if desired...
7
Enjoy!

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Fruit
Regional Style: American