Introduction:
Today we're making my easy Hawaiian Poke Cake, which is so yummy and the perfect summertime treat! This cake is incredibly moist and flavorful, thanks to the addition of pineapple juice and a luscious pudding mixture. Topped with whipped cream and toasted coconut flakes, it's sure to be a hit at any gathering. Let's get started!
Ingredients:
For the Cake:
1 box yellow or French vanilla cake mix
1 cup pineapple juice (drained from crushed pineapple)
Ingredients needed as per cake mix instructions (excluding water)
For the Pudding Mixture:
1 package vanilla instant pudding mix
1 package coconut cream pudding mix
4 cups milk
For the Topping:
1 can (20 ounces) crushed pineapple, drained
1 tub (8 ounces) Cool Whip or homemade whipped cream
Toasted shredded coconut flakes
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, prepare the cake mix according to the box directions, substituting one cup of pineapple juice for water.
Use an electric hand mixer to beat until the mixture is smooth and creamy.
Spray a deep dish 9x13-inch pan with nonstick cooking spray.
Pour the cake batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 22 to 26 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Pudding Mixture:
In a large bowl, combine one package of vanilla instant pudding mix and one package of coconut cream pudding mix with four cups of milk.
Use an electric hand mixer to beat together the milk and pudding mix until it starts to slightly thicken but is still pourable.
Poke Holes in the Cake:
Once the cake is done baking, use the end of a wooden spoon or dowel to poke holes evenly spaced apart all over the cake.
Add the Pudding Mixture:
Pour the pudding mixture on top of the warm cake and spread it evenly, ensuring the pudding mixture goes into the poked holes.
Add Pineapple:
Add scoops of drained pineapple on top of the pudding mixture and spread it around evenly. If you prefer, you can mix the pineapple into the pudding mixture before pouring it over the cake.
Chill the Cake:
Cover the cake with plastic wrap or aluminum foil and place it in the refrigerator to chill for a minimum of one hour.
Top with Whipped Cream:
After the cake has chilled, top it with a layer of whipped cream or Cool Whip and spread it evenly. Use the back of a spoon to create a swirling effect on the top for a decorative touch.
Add Toasted Coconut:
Top your cake with plenty of toasted shredded coconut flakes. Check out my blog post linked in the description box for easy instructions on how to toast coconut flakes.
Conclusion:
And there you have it, your delightful Hawaiian Poke Cake is ready to enjoy! This cake is a tropical treat that's perfect for summer, with its moist, flavorful layers and refreshing toppings. I hope you enjoy making and eating this cake as much as I do. If you loved this recipe, don't forget to give it a thumbs up and subscribe for more delicious recipes. Thanks for watching, and happy baking!
Created by: Cara's Recipes
Introduction:
Today we're making my easy Hawaiian Poke Cake, which is so yummy and the perfect summertime treat! This cake is incredibly moist and flavorful, thanks to the addition of pineapple juice and a luscious pudding mixture. Topped with whipped cream and toasted coconut flakes, it's sure to be a hit at any gathering. Let's get started!
Ingredients:
For the Cake:
1 box yellow or French vanilla cake mix
1 cup pineapple juice (drained from crushed pineapple)
Ingredients needed as per cake mix instructions (excluding water)
For the Pudding Mixture:
1 package vanilla instant pudding mix
1 package coconut cream pudding mix
4 cups milk
For the Topping:
1 can (20 ounces) crushed pineapple, drained
1 tub (8 ounces) Cool Whip or homemade whipped cream
Toasted shredded coconut flakes
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, prepare the cake mix according to the box directions, substituting one cup of pineapple juice for water.
Use an electric hand mixer to beat until the mixture is smooth and creamy.
Spray a deep dish 9x13-inch pan with nonstick cooking spray.
Pour the cake batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 22 to 26 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Pudding Mixture:
In a large bowl, combine one package of vanilla instant pudding mix and one package of coconut cream pudding mix with four cups of milk.
Use an electric hand mixer to beat together the milk and pudding mix until it starts to slightly thicken but is still pourable.
Poke Holes in the Cake:
Once the cake is done baking, use the end of a wooden spoon or dowel to poke holes evenly spaced apart all over the cake.
Add the Pudding Mixture:
Pour the pudding mixture on top of the warm cake and spread it evenly, ensuring the pudding mixture goes into the poked holes.
Add Pineapple:
Add scoops of drained pineapple on top of the pudding mixture and spread it around evenly. If you prefer, you can mix the pineapple into the pudding mixture before pouring it over the cake.
Chill the Cake:
Cover the cake with plastic wrap or aluminum foil and place it in the refrigerator to chill for a minimum of one hour.
Top with Whipped Cream:
After the cake has chilled, top it with a layer of whipped cream or Cool Whip and spread it evenly. Use the back of a spoon to create a swirling effect on the top for a decorative touch.
Add Toasted Coconut:
Top your cake with plenty of toasted shredded coconut flakes. Check out my blog post linked in the description box for easy instructions on how to toast coconut flakes.
Conclusion:
And there you have it, your delightful Hawaiian Poke Cake is ready to enjoy! This cake is a tropical treat that's perfect for summer, with its moist, flavorful layers and refreshing toppings. I hope you enjoy making and eating this cake as much as I do. If you loved this recipe, don't forget to give it a thumbs up and subscribe for more delicious recipes. Thanks for watching, and happy baking!
Created by: Cara's Recipes
