Hawaiian Poke Cake

Recipe by Daily Disher

Hawaiian Poke Cake features a tender yellow cake soaked with pineapple juice, topped with creamy vanilla pudding, crushed pineapple, and coconut for pure tropical bliss.ed in just one pan.

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

1 package yellow cake mix

1 cup water

3 eggs

⅓ cup vegetable oil

1 can crushed pineapple

1 package vanilla pudding mix

2 cups milk

1 cup sweetened shredded coconut

1 container whipped topping

Directions

Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking pan and set aside for later use.

Prepare the yellow cake mix according to the package instructions using water, eggs, and vegetable oil, mixing well until smooth.

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes.

While the cake is baking, drain the can of crushed pineapple, reserving the juice in a small bowl for later.

Remove the cake from the oven and allow it to cool for 10 minutes, then use a fork to poke holes all over the surface.

Pour the reserved pineapple juice evenly over the poked cake, allowing it to soak into the holes for added moisture.

In a medium bowl, mix together vanilla pudding mix with milk and allow it to set slightly; then fold in the whipped topping.

Spread the pudding and whipped topping mixture evenly over the cooled cake, using a spatula to ensure even coverage.

Top the cake with an even layer of drained crushed pineapple, followed by a generous sprinkle of shredded coconut.

Nutrition Facts

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Hawaiian Poke Cake

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