If you need a cool, refreshing recipe for a summer potluck dinner, this recipe for Pineapple Poke Cake will be a sure fire hit. With a pineapple flavored cake, a creamy filling, and a cool, fruit flavored topping, this recipe hits the spot on a hot summer day.
Poke cakes have been around since the 1970s, and they are a favorite because they are moist and tasty, and there are endless arrays of flavor combinations that you can try. These scrumptious sweets are also very easy to make. They often use a boxed cake mix, so you can quickly create a dessert the whole family will love.
Pineapple Dole Whip Poke Cake Recipe
- 9 by 13 Inch Baking Pan
- Wooden Spoon
- Medium-sized mixing bowl
- Wire whisk
- Rubber Spatula
- Electric Mixer
- Tightly-Covered Container
- 1 box White Cake Mix plus the ingredients to make it; you will be replacing the water that the recipe calls for with pineapple juice
- 3 cups Canned Pineapple Juice to use in the cake mix, the pudding mix, and in the topping mixture
- 8 ounces Boxes of Vanilla Instant Pudding Mix
- 1½ cups Milk
- 16 ounces Thawed Whipped Topping
- 14 ounces Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1 can well drained pineapple chunks to garnish the cake (optional) or a sprinkling of sweetened coconut; alternatively, you can use slices of orange or lemon to garnish the cake
- Preheat the oven to 350 degrees. Grease and lightly flour a 9 by 13 inch baking pan. Set this aside.
- Prepare the white cake mix according to the package instructions, except you should substitute pineapple juice for the water that the cake mix calls for.
- Pour the batter in the prepared pan.
- Bake the cake for the required 25 to 30 minutes.
- Allow the cake to cool completely. Using the handle of a wooden spoon, poke holes all over the surface of the baked and cooled cake. The holes should poke through the cake all the way to the bottom of the pan. Set the cake aside and prepare the pudding mix filling.
- In a medium-sized mixing bowl with a wire whisk, stir together one cup of the pineapple juice and 1 ½ cup of milk. Quickly whisk the pudding mix into the mixture and then pour it over the cake, spreading the pudding mix evenly over the surface of the cake. You can use a rubber spatula to fill in all the holes on the surface of the cake. Cover the cake with a lid or stretch a sheet of plastic wrap over the top of the pan. Refrigerate the cake for at least 4 hours or overnight.
- Use an electric mixer to prepare the icing. Put the thawed whipped topping in a medium-sized mixing bowl and add the sweetened condensed milk. Add the vanilla and add about ¼ cup of pineapple juice. Beat the mixture for about 3 minutes to thoroughly combine the ingredients. The texture of the icing will be a bit runnier than the whipped topping.
- Take the cake from the refrigerator and remove the lid from the pan.
- Spread the topping over the surface of the cake pan, using a spatula to spread it in an even layer on the top of the cake. Replace the cover and return the cake to the refrigerator. Refrigerate the cake for at least 2 hours before serving.
- Store the cake in a tightly covered container in the refrigerator for up to a week.