Easy Hawaiian Poke Cake Recipe
This Easy Hawaiian Poke Cake is a tropical delight, featuring a moist yellow cake infused with pineapple and sweetened condensed milk, topped with whipped cream and shredded coconut. Perfect for summer gatherings and potlucks!
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 box yellow cake mix about 15.25 oz box
- 0.75 cup water
- 0.5 cup vegetable oil
- 3 large eggs
- 20 oz crushed pineapple undrained
- 14 oz sweetened condensed milk
- 8 oz whipped topping thawed
- 1 cup sweetened shredded coconut toasted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the cake batter into the prepared baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, mix the crushed pineapple with its juice and the sweetened condensed milk in a bowl.
- Once the cake is done, remove it from the oven and, while it's still hot, poke holes all over the surface with a fork or a skewer.
- Pour the pineapple and sweetened condensed milk mixture evenly over the cake, allowing it to soak into the holes.
- Let the cake cool completely before spreading the whipped topping over it.
- Sprinkle the toasted coconut generously over the whipped topping.
Notes
You can make this cake a day ahead and store it in the refrigerator for the flavors to meld beautifully before serving.