Best 9 Pineapple Poke Cake Recipes

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Pineapple poke cake is a beloved dessert that is perfect for any occasion. It is a moist and flavorful cake that is made with a combination of pineapple juice, crushed pineapple, and a fluffy cake batter. The cake is then poked with holes and filled with a sweet and tangy pineapple filling. The result is a delicious and decadent cake that is sure to please everyone. Whether you are looking for a dessert to serve at a party or just want to enjoy a sweet treat at home, pineapple poke cake is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE POKE CAKE



Pineapple Poke Cake image

I combined two favorite cake recipes to come up with this one. Always a hit parties and potlucks. The topping really makes this one great. Lemon Jell-O® works well too.

Provided by WJHERTEL

Categories     Desserts     Cakes     Poke Cake Recipes

Time 7h

Yield 12

Number Of Ingredients 10

1 (16.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
¾ cup cold water
1 (20 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
  • Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
  • Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
  • Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 60.4 g, Fat 14.8 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 450.2 mg, Sugar 49.1 g

PINEAPPLE POKE CAKE



Pineapple Poke Cake image

This delicious dessert refreshes all year round. With several store-bought ingredients, it's a snap to prepare any time. -Sandra Etelamaki of Ishpeming, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 13

1 package yellow cake mix (regular size)
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup water
2 eggs, lightly beaten
1/2 cup egg substitute
1/2 cup fat-free milk
1/4 cup unsweetened applesauce
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar
FROSTING:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.

Nutrition Facts : Calories 180 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE POKE BUNDT CAKE



Pineapple Poke Bundt Cake image

haven't tried it but sounds good

Provided by Cathy Brisco

Categories     Cakes

Time 50m

Number Of Ingredients 11

1 can(s) pineapple, crushed
1 box yellow cake mix
1 pkg (4 serv. size) instant vanilla pudding
3/4 c vegetable oil
4 eggs
2 Tbsp vanilla extract, divided
1 c powdered sugar
1 Tbsp butter, melted
CONFECTIONER' S GLAZE
1/2 c powdered sugar
1 Tbsp milk

Steps:

  • 1. Preheat oven to 350 F. Spray 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
  • 2. Beat cake mix, pudding mix, eggs, oil and 3/4 cup juice in large bowl with electric mixer for 2 min. Add 1 tablespoon vanilla. Fold in crushed pineapple. Pour into pan.
  • 3. Bake 38-40 min. or until toothpick comes out clean.
  • 4. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Add 1 tablespoon vanilla.
  • 5. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2-inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: if soaking mixture starts to pool, poke additional holes).
  • 6. Allow to cool in pan 30-40 min., then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze
  • 7. GLAZEC: Combine powdered sugar and milk; whisk until completely combined. Cover with plastic wrap until ready to use

PINEAPPLE POKE CAKE



Pineapple Poke Cake image

Wonderful tasting and easy cake to make. Will be great for those summer cook-outs. Different than any other Pineapple Poke Cake posted.

Provided by Elaine

Categories     Dessert

Time 40m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package yellow cake mix
1 (1 ounce) package sugar-free instant vanilla pudding mix
1/2 cup water
2 eggs, lightly beaten
1/2 cup egg substitute
1/2 cup nonfat milk
1/4 cup unsweetened applesauce
1 (8 ounce) can unsweetened crushed canned pineapple, undrained
1/4 cup brown sugar, packed
1 1/2 cups nonfat milk, cold
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 (8 ounce) carton frozen reduced-fat whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees and grease 9x13 baking pan.
  • In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
  • Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Meanwhile, in a small saucepan, combine pineapple and brown sugar.
  • Cook and stir until mixture comes to a boil.
  • Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
  • Remove cake from the oven; place on a wire rack.
  • Poke holes in warm cake with a fork.
  • Spoon pineapple mixture evenly over cake; cool completely.
  • For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake.
  • Spread whipped topping over pudding.
  • Store in the refrigerator.

Nutrition Facts : Calories 228.4, Fat 6.7, SaturatedFat 2.5, Cholesterol 26.4, Sodium 278.6, Carbohydrate 37.7, Fiber 0.6, Sugar 25.5, Protein 4.8

PINEAPPLE POKE CAKE



Pineapple Poke Cake image

Delicious! Made of yellow cake topped with a cooked pineapple/brown sugar topping. Then, frosted with a coconut pudding whipped topping. Yum! My photos

Provided by Cassie *

Categories     Puddings

Time 40m

Number Of Ingredients 13

1 pkg yellow cake mix (regular size)
1 pkg instant vanilla pudding mix - 4.5 cup serving size
1/2 c water
2 eggs lightly beaten
1/2 c milk
1/4 c unsweetened applesauce
1 - 20 oz can crushed pineapple, undrained
1/2 c packed brown sugar
FROSTING
1 pkg coconut instant pudding mix - 4.5 cup serving size
1 c milk
couple drops coconut extract, optional
1 - 8 oz tub cool whip

Steps:

  • 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking pan with non stick cooking spray.
  • 2. In a large bowl, combine the first six ingredients. Beat on medium speed for 2 minutes.
  • 3. Pour into a 13x9-in. baking pan. Bake for 25 - 30 minutes or until a toothpick inserted near the center comes out clean.
  • 4. Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
  • 5. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.
  • 6. For frosting: In a small bowl, beat milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the cool whip. Chill for 10 - 15 minutes. Frost cooled cake. Sprinkle with coconut if desired...
  • 7. Enjoy!

PINEAPPLE POKE CAKE



Pineapple Poke Cake image

This is one of Sandra Lee's Semi-Homemade recipes. She's one of my favorite cooks because she makes so many recipes that are very easy, inexpensive, and delicious.

Provided by Stoblogger

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

cooking spray
1 (18 1/4 ounce) box butter recipe cake mix
1 package jell-o instant lemon pudding (4 serving size)
1 1/4 cups pineapple juice
1/2 cup butter, softened
3 eggs
1 1/2 cups sour cream
1 cup powdered sugar
1 1/4 cups pineapple soda

Steps:

  • Preheat over to 350°. Spray a fluted tube cake pan with nonstick cooking spray.
  • In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding.
  • Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more.
  • Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean.
  • Cool the cake in the pan.
  • Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth.
  • Gradually add the powdered sugar; beat until smooth.
  • Remove cake from pan; place on plate.
  • Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired).
  • Spread icing over cake.

PINEAPPLE POKE CAKE WITH PINEAPPLE GLAZE



Pineapple Poke Cake with Pineapple Glaze image

An easy, pineapple cake from scratch ! It is bursting with pineapple flavor in the cake and pineapple juice in the glaze.

Provided by Anita Hoffman

Categories     Cakes

Time 50m

Number Of Ingredients 11

1/2 c unsalted butter, melted
2 large eggs
2/3 c sugar
1 tsp vanilla
1 c flour
1/2 tsp salt
1/4 tsp baking soda
1 can(s) (20 ounces) crushed pineapple, drained with juice reserved
GLAZE
2 c powdered sugar
3 to 4 Tbsp pineapple juice

Steps:

  • 1. In a large, microwave-safe bowl, melt the butter, about 1 minute on high. Wait a few minutes before adding eggs, then sugar, vanilla and whisk until smooth.
  • 2. Add dry ingredients and stir till combined, don't overmix. Turn batter into 8 X 8 inch greased and lined with aluminum foil baking pan. Bake at 350 degrees for 36 to 41 minutes. Cool cake on wire rack.
  • 3. GLAZE: In a large mixing bowl, add 2 cups of powdered sugar, reserved pineapple juice and whisk vigorously until smooth; set glaze aside.
  • 4. Using a small paring knife, poke the cake in about 25 spots. Evenly pour glaze over the cake. The longer you can let it soak (overnight is best) before slicing and serving, the better. (Chill at least 4 hours.)
  • 5. Cake will keep airtight at room temperature for 5 days or in the freezer for 6 months. If you feel like the cake is browning too quickly on top before it is setting up in center, tent with a sheet of foil, and bake until done.

PINEAPPLE POKE BUNDT CAKE RECIPE - (4.1/5)



Pineapple Poke Bundt Cake Recipe - (4.1/5) image

Provided by JeannieChu

Number Of Ingredients 12

CAKE:
1 (20-ounce) can Dole crushed pineapple
1 box 2-layer yellow cake mix
1 (4-serving) package Jell-o instant vanilla pudding mix
3/4 cup vegetable oil
4 eggs
1 vanilla bean pod, split in half or 2 tablespoons vanilla extract, divided
1 cup powdered sugar
1 tablespoon butter, melted
CONFECTIONER'S GLAZE:
1/2 cup powdered sugar
1 tablespoon cold milk

Steps:

  • CAKE: Preheat oven to 350°F. Spray a 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2 inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: If soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired CONFECTIONER'S GLAZE: Whisk powdered sugar into milk until completely combined. Cover with plastic wrap until ready to use.

PINEAPPLE POKE BUNDT CAKE



PINEAPPLE POKE BUNDT CAKE image

Created for the May meeting of Curious Cusiners by Ruth Norris.

Provided by Happy Cook

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 9

1 can(s) 20 oz, crushed pineapple
1 box yellow cake mix
1 pkg 4 serving size, jello instant vanilla pudding
3/4 c vegetable oil
4 large eggs
1 vanilla bean pod split in half or 2 t vanilla extract divided
CONFECTIONER'S GLAZE
1 c powdered sugar
1 Tbsp butter melted

Steps:

  • 1. Preheat oven to 350. Spray 12 cup bundt pan with cooking spray.
  • 2. Drain pineapple; measure 3/4 cup juice to use with cake mix and reserve rest for soaking mixture.
  • 3. Beat cake mix, pudding mix, eggs, oil and 3/4 cup of juice in large bowl of electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 T vanilla extract into cake batter.
  • 4. Pour into prepared pan. Bake 38-42 minutes or til toothpick inserted near center comes out clean.
  • 5. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean and mix with juice or stir in remaining 1 T vanilla extract.
  • 6. Remove cake from oven and set on wire rack. Poke holes in cake with skewer at 1/2" intervals while still hot and in pan.
  • 7. Pour soaking mixture over cake- if it pools, make additional holes. Allow to set 30-40 minutes then flip cake upside down onto serving platter; remove pan.
  • 8. Cool completely. Drizzle with glaze. Cover with plastic wrap.
  • 9. GLAZE: combine 1/2 cup powdered sugar and 1 T cold milk. Whisk til combined.

Tips:

  • Use a ripe pineapple. A ripe pineapple will be sweeter and more flavorful than an unripe one. You can tell if a pineapple is ripe by its color. A ripe pineapple will have a golden yellow color.
  • Core the pineapple properly. When you core the pineapple, be sure to remove all of the tough core. Otherwise, the core will make the cake tough and chewy.
  • Use a bundt pan. A bundt pan is the best type of pan to use for a pineapple poke cake. The bundt pan's shape will allow the cake to rise evenly and will also create a beautiful design on the top of the cake.
  • Use a toothpick to poke holes in the cake. The toothpick holes will allow the pineapple juice and condensed milk to soak into the cake. This will make the cake moist and flavorful.
  • Don't overcook the cake. The cake is done baking when a toothpick inserted into the center comes out clean. If you overcook the cake, it will be dry and crumbly.
  • Let the cake cool completely before frosting it. If you frost the cake while it is still warm, the frosting will melt and run off the cake.

Conclusion:

Pineapple poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the pineapple and condensed milk filling adds a sweet and tropical twist. You can also get creative with your toppings and add things like whipped cream, fruit, or nuts. Whether you are a beginner baker or an experienced pro, you will love this recipe.

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