Name: Hawaiian Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 box French vanilla cake mix; 3 large eggs; 1 cup whole milk; 1/3 cup melted unsalted butter; 2 tablespoons sour cream; 2 boxes banana cream instant pudding mix; 3 cups cold whole milk; 1 can crushed pineapple in juice; 1 container whipped topping, thawed; Fresh pineapple for garnish; Toasted coconut for garnish

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This Hawaiian Poke Cake is a moist tropical dessert filled with creamy banana-pineapple pudding and topped with fluffy whipped topping. I like how refreshing it tastes after chilling, making it a great choice for summer parties, potlucks, and family desserts.

Hawaiian Poke Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box French vanilla cake mix

3 large eggs

1 cup whole milk

⅓ cup melted unsalted butter

2 tablespoons sour cream

2 boxes banana cream instant pudding mix

3 cups cold whole milk

1 can crushed pineapple in juice

1 container whipped topping, thawed

Fresh pineapple for garnish

Toasted coconut for garnish

Directions

I preheat the oven to 350°F and grease a 9x13-inch baking dish.

In a large bowl, I mix the cake mix, eggs, milk, melted butter, and sour cream until smooth.

I pour the batter into the prepared dish and bake it for 25 to 30 minutes, or until the cake is done.

I let the cake cool for 5 minutes, then I poke large holes all over the top.

I whisk the banana cream pudding mix, cold milk, and 1 cup of crushed pineapple with juice until slightly thickened.

I pour the pudding mixture over the cake, gently pressing it into the holes.

I spread the remaining crushed pineapple over the top.

I cover the cake with whipped topping and refrigerate it for 4 hours.

Before serving, I garnish it with fresh pineapple and toasted coconut.

Servings and Timing

This recipe makes 12 servings.

Prep time: 10 minutes

Cooking time: 30 minutes

Chilling time: 4 hours

Total time: 4 hours 40 minutes

Calories: about 377 kcal per serving

Variations

I sometimes use coconut cream pudding for an extra tropical flavor. I also like adding shredded coconut between the pineapple layer and whipped topping. For a brighter flavor, I can use pineapple cake mix instead of French vanilla cake mix.

Storage/Reheating

I store this cake covered in the refrigerator for up to 4 days. I do not reheat it because it tastes best chilled. I also avoid freezing it, since the pudding and whipped topping can change texture after thawing.

FAQs

Can I make Hawaiian Poke Cake ahead of time?

Yes, I like making it a day ahead because the pudding has more time to soak into the cake.

Can I use vanilla pudding instead of banana cream pudding?

Yes, I can use vanilla pudding for a milder flavor, but banana cream adds a sweeter tropical taste.

Do I drain the crushed pineapple?

I do not fully drain it for the pudding mixture because the juice adds flavor and moisture.

Can I use homemade whipped cream?

Yes, I can use homemade whipped cream, but I keep the cake refrigerated so the topping stays stable.

How do I know when the cake is done?

I check the center with a toothpick. When it comes out clean or with a few moist crumbs, the cake is ready.

Conclusion

This Hawaiian Poke Cake is creamy, fruity, and easy to prepare. I like serving it cold with fresh pineapple and toasted coconut for a sweet tropical dessert that feels perfect for warm-weather gatherings.

📖 Recipe:

Hawaiian Poke Cake

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Author: Cheryl
Total Time: 4 hours 40 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Hawaiian Poke Cake is a moist and creamy tropical dessert filled with banana-pineapple pudding and topped with fluffy whipped topping. Chilled before serving, it is refreshing, fruity, and perfect for summer gatherings and potlucks.

Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking dish.
In a large bowl, mix the cake mix, eggs, 1 cup milk, melted butter, and sour cream until smooth.
Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5 minutes, then poke large holes all over the top using the handle of a wooden spoon.
In another bowl, whisk together the banana cream pudding mix, 3 cups cold milk, and 1 cup of crushed pineapple with juice until slightly thickened.
Pour the pudding mixture evenly over the cake, gently pressing it into the holes.
Spread the remaining crushed pineapple over the top.
Spread the whipped topping evenly over the cake.
Cover and refrigerate the cake for at least 4 hours before serving.
Garnish with fresh pineapple and toasted coconut before serving.