Pineapple Poke Cake

olivesnthyme.com 

This pineapple poke cake is a buttery pineapple cake filled with a creamy vanilla pineapple pudding. Top this  pineapple pudding cake with a sweet and creamy pineapple whipped cream.

olivesnthyme.com 

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.

Step 1:  

In a large mixing bowl, whisk the oil, eggs, entire 20 oz. can of crushed pineapple and cake mix until well combined. Pour the pineapple cake into the prepared cake pan.

Step 2:  

Bake for 30 - 35 minutes. Cool the cake in the cake pan for 30 minutes. After returning the cake to the pan, use the end of a wooden spoon or a large skewer to poke holes into the cake. Set the cake aside for now.

Step 3:  

Open the smaller, 8 oz. can of crushed pineapple. Strain the pineapple juice from the crushed pineapple into a 2 cup measuring cup. Reserve the crushed pineapple for mixing into the whipped cream. Add enough milk to the measuring cup to reach 1 ½ cups (360 ml) total liquid. Make the vanilla pineapple pudding by whisking the box of vanilla pudding mix with the milk and pineapple juice until thicken, smooth and well combined.

Step 4:  

Spread the pineapple vanilla pudding into the holes of the cake. Once the holes are filled, spread the rest of the pudding evenly across the pineapple cake.

Step 5:  

Make the pineapple whipped cream layer by whisking the heavy cream with powdered sugar on low for 1 minute. Increase the speed to medium for another 3 - 4 minutes or until the whipped cream has reached stiff peaks. Fold in the reserved pineapple.

Step 6:  

Evenly spread the whipped pineapple cream on top of the vanilla pineapple pudding. Cover the cake with plastic wrap and chill in the fridge for at least 2 - 4 hours and up to overnight. After the chill time slice, serve the cake and enjoy.

Step 7:  

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