With pineapple in every layer, this fresh and fruity Pineapple Poke Cake is easy to make with a simple yellow cake mix made with crushed pineapple. Then the cake is poked full of holes and filled with a vanilla-pineapple infused pudding and topped with a pineapple whipped cream that is to die for!
Pineapple gets overlooked as a cake flavor but it’s one of our favorites! If you love it too, check out our Pineapple Upside Down Cake and Tropical Pineapple Sponge Cake next!
Poke cakes are a favorite not only because they are such a cinch to throw together that anyone can make them, but they taste fantastic and you never have to worry about them being too dry since the cake itself gets poked full of holes and drizzled with a sweet liquid like pudding, sweetened condensed milk, or jello. It’s frequently served chilled, which makes it perfect for warmer months when you want something refreshing, fruity, and light.
1 box yellow cake mix
1 20 oz can of crushed pineapple in juice, DO NOT DRAIN
1 14 oz can sweetened condensed milk (such as Eagle Brand)
1 8 oz container Cool Whip
1 8oz can crushed pineapple in juice, WELL DRAINED
Mix the cake mix according to directions, omitting water. Add 20 oz can of crushed pineapple to the batter. Mix well.
Pour into a greased 9×13 casserole dish or cake pan. Bake according to directions or until golden brown (about 30 minutes for my oven.)
Let cool for about 10 minutes. Poke holes all over the cake with a fork or a butter knife.
Pour the condensed milk all over the cake, covering the entire surface completely with it.
After a few minutes the cake will soak it up.
In a separate bowl mix together the cool whip and small can of drained crushed pineapple.
When the cake has completely cooled, spread the cool whip mixture on top of the cake.
Refrigerate.