Pineapple Poke Cake
A delightful and nostalgic dessert that combines moist yellow cake with a creamy pineapple mixture, topped with whipped cream and optional garnishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 290 minutes
- Yield: 12-15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 can (15 oz) crushed pineapple
- 1 cup sweetened condensed milk
- 1 container (8 oz) whipped topping
- 1 cup shredded coconut (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix the cake mix according to package directions, adding the eggs and water. Pour the batter into the prepared pan, smoothing it out.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
- Cool the cake for about 10 minutes.
- Poke holes all over the cake using the handle of a wooden spoon.
- Prepare the topping mixture by mixing the crushed pineapple (with juice) and sweetened condensed milk until well combined. Pour over the cake, filling the holes.
- Chill the cake for at least 4 hours or overnight.
- Garnish with whipped topping, shredded coconut, and Maraschino cherries before serving.
Notes
Refrigerate the cake for best flavor and texture. Serve it with vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/06/30/pineapple-poke-cake/