PINEAPPLE PUDDING POKE CAKE (+VIDEO)

This Easy Pineapple Pudding Poke Cake recipe is made with a boxed cake mix, pineapple slices, vanilla pudding, Cool Whip. Delicious!

PINEAPPLE PUDDING POKE CAKE

The one thing I love about poke cakes is there are endless combinations and flavors. I have a huge amount of poke cakes on this site. I just love them because they are so easy but so darn delicious! This recipe for Pineapple Pudding Poke Cake is no exception to that rule! It has a delicious summer-y flavor. All you need is cake mix, pudding, Cool Whip and pineapples.

WHAT ABOUT ADDING COCONUT OR EVEN RUM?

There are lots of ways you could even change up this recipe. You could top it with sweetened shredded coconut. Or, if you’re feeling fancy, you could stir in a bit of rum in with the pudding mixture for an adult twist. I love the addition of pineapple slices in this. You definitely don’t want to skip it. It really makes this cake super special.

WHAT YOU’LL NEED:
pineapple slices
yellow cake mix
eggs, oil and water
instant vanilla pudding mix
milk
whipped topping (Cool Whip)
pineapple chunks

HOW TO MAKE PINEAPPLE PUDDING POKE CAKE:

Preheat oven to 350F degrees. Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.

Mix together yellow cake mix according to package instructions and pour the batter over the pineapple slices.

Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.

Allow the cake to cool completely. Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes.

In a bowl, whisk together pudding with milk until smooth. Pour the mixture onto the cake and spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes.

Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving.

This cake gets better the longer it sits so you can make it the day before you need it. Just keep it in the fridge.

Enjoy!

Ingredients

• 2 (8 oz) cans pineapple slices, drained
• 1 box yellow cake mix
• 1 (3.4 oz) box Jell-O instant vanilla pudding mix
• 1 ½ cups milk
• 1 (8 oz) tub whipped topping (Cool Whip)
• 1 (8 oz) can pineapple chunks, drained

Instructions

• Preheat oven to 350F degrees. Lightly spray a 9x13 pan with cooking spray and then line the bottom of it with pineapple slices.
• Mix together yellow cake mix according to package instructions and pour the batter over the pineapple slices.
• Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.
• Allow the cake to cool completely.
• Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes.
• In a bowl, whisk together pudding with milk until smooth. Pour the mixture onto the cake and spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes.
• Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving. This cake gets better the longer it sits so you can make it the day before you need it. Just keep it in the fridge.