Pineapple Poke Cake Recipe
This pineapple poke cake is a buttery pineapple cake filled with a creamy vanilla pineapple pudding. Top this moist pineapple pudding cake with a sweet and creamy pineapple whipped cream for even more tropical flavor.
Equipment
- 1 9 x 13 cake pan
- 1 sheet parchment paper
- 12 large mixing bowls
- 1 whisk
- 1 wooden spoon for poking holes
- 1 stand mixer with paddle attachment or electric hand mixer with beaters to make whipped cream
Ingredients
Pineapple Cake
- 3 large eggs, room temperature
- ½ cup (120 ml) oil or melted butter
- 15.25 oz. boxed pineapple, yellow or white cake mix
- 20 oz. canned crushed pineapple
Pineapple Vanilla Pudding
- 3.4 oz. instant vanilla pudding mix
- 1 cup (240 ml) cold milk
- ½ cup (120 ml) pineapple juice from 8 oz. can crushed pineapple
Pineapple Whipped Cream
- 1½ cups (360 ml) cold heavy cream
- ½ cup (60 g) powdered sugar
- crushed pineapple from 8 oz. can crushed pineapple
Instructions
- 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.
- 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. Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.3 large eggs, room temperature, ½ cup (120 ml) oil or melted butter, 15.25 oz. boxed pineapple, yellow or white cake mix , 20 oz. canned crushed pineapple
- Cool the cake in the cake pan for 30 minutes. Using the parchment paper, gently lift the cake out of the pan, remove the parchment paper and return the cake to the pan.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.
- 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. 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.3.4 oz. instant vanilla pudding mix, 1 cup (240 ml) cold milk, ½ cup (120 ml) pineapple juice
- 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 from the smaller can of crushed pineapple.1½ cups (360 ml) cold heavy cream, ½ cup (60 g) powdered sugar, crushed pineapple
- 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.
Notes
Store: Place leftover pieces of pineapple pudding cake in an airtight container to store in the fridge for up to 5 days.
This recipe uses (1) 20 oz. can of crushed pineapple for the cake and (1) 8 oz. can of crushed pineapple for the pudding and whipped cream topping.
See the Variations section of the blog post to make this pineapple poke cake with cream cheese topping (like Hawaiian pineapple cake), with pineapple glaze instead of pudding or to add pineapple preserves.
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