Pineapple Poke Cake
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  • 1 yellow cake mix (mixed according to package instructions)
  • 11 (8 ounce) can pineapple chunks
  • 12 (8 ounce) cans pineapple slices
  • 13.4 ounce vanilla pudding mix
  • 11 ½ cup milk
  • 18 ounce whipped toppingLightly spray a 9x13 pan with cooking spray and then line the bottom of it with pineapple slices.
  • 1 Mix together yellow cake mix according to package instructions and pour over the pineapple slices.
  • 1 Bake the cake according to boxed cake directions, between 26-35 minutes depending on the type of pan used. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.
  • 1 Set the cake on a cooling rack and let it cool completely.
  • 1 Poke holes into cake with the end of a wooden spoon. 12-16 holes is a good amount.
  • 1 Mix together pudding with milk until smooth. Pour this mixture onto the cake and spread out with a knife or spatula, moving it back and forth over the holes in the cake to make sure they get some of the filling.
  • 1 Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving.



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