Pineapple Poke Cake
A luscious pineapple poke cake layered with coconut, pecans, and pineapple filling, topped with whipped cream—perfect for gatherings and tropical dessert lovers.
Ingredients
Instructions
- Prepare the yellow cake mix according to the package directions and bake in a 9 x 13-inch pan.
- Allow the cake to cool for 15 minutes.
- Poke holes in the cake at 1/2-inch intervals.
- While the cake is baking and cooling, cook the pineapple and sugar in a saucepan until heated through.
- Spread the cooked pineapple mixture evenly over the cooled cake.
- Prepare the instant pudding as directed on the package and spread it over the pineapple layer.
- Cover the cake with Cool Whip and sprinkle the pecans on top.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut extract to the cake batter. You can substitute the yellow cake mix with a gluten-free version for a gluten-free option. If you prefer a lighter texture, use whipped cream instead of Cool Whip. For an added crunch, try using Candied Walnut Halves in place of pecans.
Serving Suggestions
This Pineapple Poke Cake is perfect for summer gatherings and pairs beautifully with Baptist Punch for a refreshing drink option. Consider serving it alongside fresh fruit or a scoop of vanilla ice cream for an indulgent treat. For a festive touch, garnish with additional toasted coconut or pecans when serving.
Storage & Reheating
Store any leftover Pineapple Poke Cake in an airtight container in the refrigerator for up to 3 days. To keep the cake moist, cover it with plastic wrap before sealing it in the container. It's best served chilled, but you can let it sit at room temperature for about 15 minutes before serving if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Poke Cake contains roughly 404 calories, with 5g protein, 42g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple for this recipe. Just chop it into small pieces and cook it with sugar until it becomes syrupy. This will give the cake a fresher flavor, although canned pineapple is convenient and full of sweetness.
How can I make this recipe vegan?
To make a vegan version of Pineapple Poke Cake, substitute the yellow cake mix with a vegan cake mix, and use a plant-based milk for the pudding. Replace the Cool Whip with a vegan whipped topping. Ensure that all other ingredients are vegan-friendly as well.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. After covering it with the pudding and Cool Whip, store it in the refrigerator until ready to serve. Just be sure to keep it covered to maintain moisture and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).