Hawaiian Pineapple Poke Cake
A delightful combination of tropical flavors, this easy Hawaiian Pineapple Poke Cake is perfect for any gathering, offering a moist texture and creamy toppings.
Ingredients
Cake Base
- 1 box yellow cake mix (15.25 oz) Provides the base of the cake
- 1 cup pineapple juice 100%, adds moisture and tropical flavor
- 1 cup full-fat coconut milk Adds creaminess and richness
Toppings
- 1 cup sweetened shredded coconut Contributes texture and sweetness
- 1 cup pineapple chunks Drained, adds bursts of juiciness
- 1 cup whipped topping For layering and a light finish
- ¼ cup maraschino cherries For garnish
Instructions
Preparation
- Preheat your oven according to the package instructions for the yellow cake mix.
- In a mixing bowl, combine the yellow cake mix, pineapple juice, and coconut milk. Whisk until smooth.
- Pour the batter into a greased 9×13-inch baking pan and spread it evenly.
- Bake according to the box instructions until a toothpick comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes.
Assembly
- Poke holes across the surface of the cake using a toothpick or skewer.
- Slowly pour the remaining pineapple juice over the cake, ensuring it seeps into the holes.
- Spread the sweetened shredded coconut over the top of the cake.
- Spoon pineapple chunks evenly over the coconut layer.
- Dollop whipped topping over the entire cake and smooth it out.
- Decorate with maraschino cherries.
- Chill in the refrigerator for at least an hour before serving.
Notes
For best results, thoroughly mix the batter and allow the cake to cool before poking holes. Toasting the shredded coconut lightly can enhance flavor.