Delicious! Made of yellow cake topped with a cooked pineapple/brown sugar topping. Then, frosted with a coconut pudding whipped topping. Yum!
serves12 - 15
prep time15 Min
cook time25 Min
Ingredients For pineapple poke cake
yellow cake mix (regular size)
instant vanilla pudding mix - 4.5 cup serving size
eggs lightly beaten
1 - 20 oz
can crushed pineapple, undrained
packed brown sugar
coconut instant pudding mix - 4.5 cup serving size
drops coconut extract, optional
1 - 8 oz
tub cool whip
How To Make pineapple poke cake
Preheat oven to 350 degree F.
Spray a 9 x 13 baking pan with non stick cooking spray.
In a large bowl, combine the first six ingredients. Beat on medium speed for 2 minutes.
Pour into a 13x9-in. baking pan.
Bake for 25 - 30 minutes or until a toothpick inserted near the center comes out clean.
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.
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.
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...
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