Pineapple Coconut Cream Poke Cake

IngredientsPineapple Coconut Cream Poke Cake

For the cake:

• 1 box yellow cake mix, approximately 15.25 ounces
• Eggs, oil, and water in the amounts specified on the cake mix package
• 1 can crushed pineapple in juice, 20 ounces, undrained
• 1 can sweetened condensed milk, 14 ounces

For the creamy topping:

• 1 package instant vanilla pudding mix, 3.4 ounces
• 1 cup cold whole milk
• 1 container whipped topping, 8 ounces, thawed

For the finishing touches:

• 1 cup sweetened shredded coconut
• 1 cup pineapple tidbits, well drained
• Whipped cream for serving, optional

Instructions

Step 1: Prepare the baking dish

Preheat your oven to the temperature specified on the cake mix package. Lightly grease a 9 × 13-inch baking dish, coating the bottom and corners. If using glass, follow any temperature adjustment provided on the package. This cake stays in its baking dish for filling, chilling, and serving.

Step 2: Mix the cake batter

Place the cake mix in a large mixing bowl. Add the eggs, oil, and water listed on the package. Beat according to the package instructions, scraping the sides of the bowl so no dry pockets remain. Avoid adding the pineapple at this stage; it goes over the cake after baking.

Step 3: Bake until done

Pour the batter into the prepared dish and spread it evenly. Bake according to the package directions, usually around 25–30 minutes, although brands and pans vary. The center should spring back lightly when touched, and a toothpick inserted into the middle should come out clean or with a few dry crumbs.

Step 4: Make the holes

Let the baked cake rest for approximately 10 minutes. While it is still warm, use the rounded handle of a wooden spoon to poke holes across the surface, spacing them about 1 inch apart. Push almost to the bottom without breaking through. These openings help distribute the sweet filling throughout the cake.

Step 5: Add the milk and pineapple

Slowly pour the sweetened condensed milk over the warm cake, moving across the entire surface. Give it a few minutes to settle into the holes. Spoon the crushed pineapple and its juice evenly over the top, spreading gently. Allow the cake to cool before adding the topping; refrigerate it as needed to finish cooling.

Step 6: Prepare the vanilla cream

In a medium bowl, whisk the instant vanilla pudding mix with 1 cup of cold milk for approximately 2 minutes. Let it stand for 5 minutes until thickened. Fold in the thawed whipped topping using a spatula. Gentle folding keeps the mixture fluffy while creating a smooth, spreadable topping.

Step 7: Cover and chill

Spread the vanilla cream over the completely cooled pineapple layer. Work gently so you do not pull up pieces of cake. Cover the dish without pressing the covering into the topping. Refrigerate for at least 4 hours, or overnight for easier slicing and a thoroughly chilled texture.

Step 8: Toast the coconut

Place the shredded coconut in a dry skillet over medium-low heat. Cook for approximately 3–5 minutes, stirring frequently, until lightly golden. Watch carefully because sweetened coconut can darken quickly. Immediately transfer it to a plate to stop the cooking, then let it cool completely before using.

Step 9: Finish and serve

Just before serving, scatter the well-drained pineapple tidbits over the chilled topping, followed by the toasted coconut. Cut into 15 squares using a clean, sharp knife. Wipe the blade between cuts for neater portions. Add a small dollop or swirl of whipped cream to individual servings if desired.