Description
A tropical delight, this Luau-Perfect Hawaiian Poke Cake is a delicious dessert that combines the flavors of pineapple and coconut for a refreshing treat.
Ingredients
Scale
- 1 box yellow cake mix (or homemade yellow cake)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup pineapple juice (instead of water)
- 1 (14 oz) can sweetened condensed milk
- 1 cup crushed pineapple (drained lightly)
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 2 cups whipped cream (or whipped topping)
- 1 cup pineapple chunks
- Fresh raspberries (or strawberries, optional)
- Caramel sauce (for drizzle)
- Fresh mint leaves (garnish, optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch pan. Prepare cake mix according to box instructions, but replace water with pineapple juice for extra tropical flavor.
- Bake until golden and a toothpick comes out clean (about 25–30 minutes). Cool slightly.
- While cake is still warm, poke holes all over with the handle of a wooden spoon.
- Pour sweetened condensed milk evenly over cake so it seeps inside.
- In a bowl, whisk pudding mix with cold milk until slightly thickened. Fold in crushed pineapple. Spread evenly over cake, pressing into the holes. Chill 1–2 hours.
- Spread whipped cream over the chilled cake.
- Top with pineapple chunks, raspberries, and mint leaves.
- Drizzle caramel sauce over the top for a luau-style finish.
Notes
- For a richer flavor, use homemade yellow cake.
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg