This Pineapple Poke Cake will take your tastebuds to a tropical paradise! With a pineapple upside down cake texture, sweet pineapple syrup, and an easy coconut whipped cream topping, there's no beating this cake! Serve it at potlucks, wedding showers, baby showers, or just because.
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9x13-inch cake pan with non-stick cooking spray or grease with butter and sprinkle with all-purpose flour.
In a large mixing bowl, whisk together the cake mix, flour, sugar, salt, large eggs, crushed pineapple, melted butter, whole milk, and sour cream until combined.
Pour the batter into the prepared cake pan. Bake for 43-48 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is finishing up baking: make the pineapple syrup. Bring the pineapple juice and ½ cup granulated sugar to a boil over medium-high heat. Cook for 5-7 minutes, stirring as you cook, or until thick and syrupy. Remove from heat and whisk in 1 tablespoon unsalted butter.
While the cake is still piping hot, poke it with holes 1-inch apart with a skewer or chopstick. Pour the hot pineapple syrup on the cake. Let the cake cool completely.
Make the coconut whipped cream: whip the whipping cream, confectioner’s sugar, and vanilla together with a hand mixer, whisk, or stand mixer fitted with a whisk attachment until the whipped cream is stiff. Fold in the sweetened dried coconut until combined.
Spread the coconut whipped cream on the cooled cake. Enjoy!
Notes
Refrigeration: Store leftover poke cake covered in the refrigerator for 3-4 days.
Freezing: The cake can be frozen whole or in individual servings in a freezer-safe container for up to 3 months. Defrost the individual pieces of cake in the refrigerator for 2 hours and the whole cake in the refrigerator for 4-8 hours.