Pineapple Poke Cake
This pineapple poke cake skips the Jello in favor of a fresh pineapple syrup that soaks into every bite — topped with coconut whipped cream and toasted coconut for the ultimate tropical summer dessert. Serves 12 and tastes even better the next day.
Ingredients
Pineapple Cake:
- 1 16 oz. package yellow cake mix or white cake mix
- 1 cup (120g) all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 20 oz can crushed pineapple
- ½ cup unsalted butter melted
- ¾ cup milk whole or 2% milk
- ¼ cup sour cream
- Additional flour for dusting the cake pan
Pineapple Syrup:
- 1 cup pineapple juice
- ½ cup granulated sugar
- 1 tablespoon unsalted butter
Coconut Whipped Cream:
- 1 cup heavy whipping cream cold
- ⅓ cup confectioner’s sugar
- ½ teaspoon pure vanilla extract
- ½ cup sweetened flaked coconut
- additional toasted coconut to garnish (optional)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch cake pan with non-stick spray or butter, then dust with flour.
- In a large bowl, whisk together cake mix, flour, sugar, salt, eggs, crushed pineapple (undrained), melted butter, milk, and sour cream until just combined.
- Pour batter into the prepared pan. Bake 43–48 minutes until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the pineapple syrup: bring pineapple juice and sugar to a boil over medium-high heat. Cook 5–7 minutes, stirring frequently, until thick and syrupy. Remove from heat and whisk in butter.
- While the cake is still piping hot, poke holes 1 inch apart all over the surface with a skewer, chopstick, or wooden spoon handle.
- Pour hot pineapple syrup evenly over the hot cake. Cool completely, then refrigerate at least 1 hour (overnight is best).
- Make whipped cream: beat cold cream, confectioner's sugar, and vanilla until stiff peaks form. Fold in sweetened coconut.
- Spread coconut whipped cream over cooled cake. Top with toasted coconut if desired. Serve cold.
Notes
- Do NOT drain the crushed pineapple — the juice goes into the batter and the syrup.
- Best made 1 day ahead — the flavor improves significantly overnight.
- Cool Whip substitute: Fold ½ cup sweetened coconut into 2 cups Cool Whip.
- Toasted coconut topping: Spread coconut on a baking sheet and toast at 350°F for 5–7 minutes until golden.
- Gluten-free: Use a 1:1 GF cake mix and GF all-purpose flour.
- Storage: Refrigerate covered 3–4 days. Freeze untopped cake up to 3 months.
- Serves 12 — double the recipe for a larger crowd.
Nutrition
Calories: 307kcalCarbohydrates: 36gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 79mgSodium: 149mgPotassium: 89mgFiber: 1gSugar: 24gVitamin A: 633IUVitamin C: 2mgCalcium: 49mgIron: 1mg
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