Hawaiian Poke Cake (Printable)

Moist yellow cake infused with pineapple and coconut, soaked in sweetened condensed milk and topped with whipped cream.

# What you'll need:

→ Cake Base

01 - 1 box (15.25 oz) yellow cake mix
02 - 3 large eggs
03 - 1 cup crushed pineapple with juice
04 - 1/2 cup vegetable oil
05 - 1/2 cup water

→ Poke & Filling

06 - 1 can (14 oz) sweetened condensed milk
07 - 1 can (13.5 oz) coconut milk
08 - 1 package (3.4 oz) instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice

→ Topping & Garnish

11 - 1 container (8 oz) whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - Fresh pineapple chunks for garnish
14 - Maraschino cherries for garnish

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - In a large bowl, combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water. Beat with electric mixer on medium speed for 2 minutes until smooth and well incorporated.
03 - Pour batter into prepared baking pan. Bake for 28-32 minutes until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes.
04 - Using the handle of a wooden spoon, poke holes all over the warm cake, spacing about 1 inch apart. Press holes about three-quarters of the way through the cake without reaching the bottom.
05 - In a medium bowl, whisk together sweetened condensed milk and coconut milk until completely smooth and combined.
06 - Slowly pour the milk mixture evenly over the warm cake, ensuring it fills the poke holes. Allow liquid to absorb for 5 minutes before proceeding.
07 - In a separate bowl, whisk together instant vanilla pudding mix, cold milk, and pineapple juice. Continue whisking for 2 minutes until pudding begins to thicken.
08 - Spread the thickened pudding evenly over the entire surface of the cake, covering all holes and creating a smooth layer.
09 - Cover pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 1 hour, or until completely chilled and set. For best results, chill 2-3 hours or overnight.
10 - Spread thawed whipped topping evenly over the chilled cake. Sprinkle toasted coconut generously over the top. Arrange fresh pineapple chunks and maraschino cherries decoratively across the surface, if desired.
11 - Slice into 12 equal squares and serve cold. Store leftovers covered in the refrigerator for up to 3 days.

# Expert Suggestions:

01 -
  • This cake manages to taste like a fancy Hawaiian vacation while using mostly pantry staples and a box mix
  • The magic happens in the refrigerator overnight, making it perfect for make ahead entertaining
02 -
  • Poking the holes while the cake is still warm is crucial, the heat helps the liquids absorb more deeply
  • The cake needs those 10 minutes to cool slightly before poking or the holes will collapse and close back up
03 -
  • Run your knife under hot water and wipe dry between slices for picture perfect portions
  • If you cannot find crushed pineapple, pulse pineapple chunks in a food processor briefly

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