Ingredients for Hawaiian Pineapple Poke Cake
- Yellow Cake Mix
- Oil as specified on cake mix box
- Eggs as specified on cake mix box
- Water as specified on cake mix box
- Crushed Pineapple
- 8 ounces cream cheese, softened
- Instant Vanilla Pudding
- 1/2 cup milk
- Non Dairy Whipped Topping
- 1/2 cup shredded sweetened coconut
- 1/4 cup chopped macadamia nuts (or your favorite nuts)
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How to Make Hawaiian Pineapple Poke Cake
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and lightly flouring it.
- Prepare your favorite boxed cake mix according to package directions, using oil, eggs, and water as specified on the box.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Once cool, poke holes all over the cake using the handle of a wooden spoon or a cake poker tool.
- In a medium bowl, gently combine 1 (20 ounce) can of crushed pineapple, reserving about 1/4 cup of juice for later use if needed to thin the frosting.
- Pour the crushed pineapple evenly over the poked cake, allowing it to soak in.
- In a large bowl, beat together 8 ounces of softened cream cheese, 3.4 ounces instant vanilla pudding mix, and 1/2 cup of milk until smooth and creamy.
- If the frosting is too thick, add a tablespoon or two of the reserved pineapple juice until you reach desired consistency.
- Spread the cream cheese mixture evenly over the top of the pineapple-soaked cake.
- Top with 1 cup of whipped topping, 1/2 cup of shredded sweetened coconut, and 1/4 cup of chopped macadamia nuts (or your favorite nuts).
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to chill.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
119g
Fat
36g
Carbs
14g
