Here’s a super moist, tropical, and beginner-friendly Easy Hawaiian Pineapple Coconut Poke Cake 🌴🍍🥥 — perfect for potlucks and family gatherings.
🍍🥥 Easy Hawaiian Pineapple Coconut Poke Cake
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Chill Time: 2 hours
Serves: 12–15
Ingredients
Cake
- 1 box yellow cake mix
- Ingredients listed on box (eggs, oil, water)
Pineapple Filling
- 1 can (20 oz) crushed pineapple with juice
- 1 box (3.4 oz) instant vanilla pudding mix
Topping
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- 1 cup sweetened shredded coconut
- Optional garnish:
- Maraschino cherries
- Toasted coconut flakes
Instructions
1. Bake the cake
- Preheat oven to 350°F (175°C).
- Prepare cake mix according to package directions.
- Pour into a greased 9×13-inch baking dish.
- Bake for 30–35 minutes, until a toothpick comes out clean.
2. Poke the cake
- While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake (about 1 inch apart).
3. Make pineapple mixture
- In a bowl, whisk together:
- Crushed pineapple (do NOT drain)
- Instant pudding mix
- Mix until slightly thickened (about 1–2 minutes).
4. Fill the cake
- Pour pineapple mixture evenly over the cake, letting it soak into the holes.
- Spread gently to cover the entire surface.
5. Chill
- Refrigerate cake for at least 2 hours so it fully absorbs the filling.
6. Add topping
- Spread whipped topping evenly over chilled cake.
- Sprinkle shredded coconut on top.
- Add cherries or toasted coconut if desired.
🌺 Serving & Storage
- Serve cold for best flavor
- Store covered in the refrigerator up to 4 days
⭐ Variations
- Extra coconut: Add ½ teaspoon coconut extract to whipped topping
- Piña colada twist: Add 2 tbsp rum extract (non-alcoholic) to pineapple mix
- From-scratch cake: Use a homemade vanilla or coconut cake instead of box mix