pineapple poke cake

★★★★★ 5 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

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

serves 12 - 15
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For pineapple poke cake

  • 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
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How To Make pineapple poke cake

  • 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!

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