Hawaiian Poke Cake with Pineapple

The first time I made this Hawaiian Poke Cake, my kitchen smelled like an absolute paradise of toasted coconut and sweet pineapple. I had this brilliant idea to serve it at our summer block party, and literally within twenty minutes, the entire sheet pan had vanished. My neighbor Sarah actually hunted me down just to beg for the recipe before she even finished her first slice.

Last summer I made six of these cakes for my daughters luau themed birthday party because the kids went absolutely crazy for it at the test run. Watching the grown ups fight over the corner pieces was pretty hilarious too. Now it is the only birthday cake request I ever get.

Ingredients

• Yellow cake mix: The boxed mix works perfectly here but do not tell anyone your secret
• Large eggs: Room temperature eggs blend better into the batter for an even crumb
• Crushed pineapple with juice: Do not drain it because that liquid adds incredible moisture and flavor
• Vegetable oil: Keeps the cake tender longer than butter would
• Sweetened condensed milk: This is what creates that signature rich poke cake sweetness
• Coconut milk: Use full fat for the creamiest results
• Instant vanilla pudding mix: Adds another layer of flavor and helps set the filling
• Cold milk: Essential for thickening the pudding properly
• Pineapple juice: Reserve this from your crushed pineapple can
• Whipped topping: Thaw it completely or you will tear the cake while spreading
• Sweetened shredded coconut: Toasting it transforms the flavor completely
• Fresh pineapple and maraschino cherries: These are purely for show but they make everything look festive

Instructions

Bake the tropical base:

Preheat that oven to 350°F and grab your favorite 9x13 pan. Whisk together the cake mix, eggs, crushed pineapple with all its juice, oil, and water until completely smooth. Pour it in and bake for 28 to 32 minutes until a toothpick comes out clean.

Create those signature holes:

Let the cake rest for exactly ten minutes. Use a wooden spoon handle to poke holes about an inch apart all over the surface. Do not be shy about pressing through to the bottom.

First soaking layer:

Whisk the sweetened condensed milk and coconut milk until combined. Pour this slowly and evenly over the warm cake, watching it disappear into all those holes you just made.

Add the pudding layer:

Whisk the instant pudding mix with cold milk and pineapple juice until thickened, about two minutes. Spread this over the cake carefully.

Chill and finish:

Refrigerate for at least one hour. Spread the whipped topping over the cold cake and sprinkle generously with toasted coconut. Add pineapple chunks and cherries if you are feeling extra festive.

Save

My aunt accidentally skipped the chilling step once and tried to serve it immediately. The texture was still delicious but it turned into a bit of a messy situation on everyone's plates. We laughed about it and just called it deconstructed poke cake.

Make It Ahead

This cake actually improves after a day in the refrigerator. The flavors meld together and the texture becomes even more pudding like. Just wait to add the whipped topping and coconut until a few hours before serving.

Toasting Coconut Perfectly

Toss shredded coconut in a dry skillet over medium heat. Stir constantly because it goes from golden to burned in seconds. Once it smells nutty and looks evenly browned, immediately dump it onto a plate to stop the cooking.

Serving Suggestions

Cut this into small squares because it is incredibly rich. A little goes a long way.

• Serve with a cup of hot coffee to balance the sweetness
• Add a dollop of fresh whipped cream if you want to go all out
• Keep it chilled until the moment you serve it for the best texture

Save

Every time I bring this to a gathering, someone inevitably asks if I spent all day making it. I just smile and say it is my little secret.

Recipe FAQs

→ What makes Hawaiian poke cake different from regular cake?

Hawaiian poke cake gets its name from the technique of poking holes in the warm baked cake and pouring liquid mixtures over it. This allows the sweetened condensed milk, coconut milk, and pineapple filling to soak deep into the cake, creating an exceptionally moist and flavorful dessert throughout.

→ Can I make this poke cake ahead of time?

Yes, this cake actually benefits from being made ahead. It needs at least 1 hour to chill after assembling, but it tastes even better when made a day ahead. This allows all the tropical flavors to meld together and the cake to become more moist and tender.

→ How do I toast coconut for the topping?

Toast shredded coconut in a dry skillet over medium heat, stirring frequently to prevent burning. Cook for 3-5 minutes until the coconut flakes turn golden brown and fragrant. Watch carefully as coconut can go from perfectly toasted to burnt very quickly.

→ Can I use fresh pineapple instead of canned?

While canned crushed pineapple with juice provides the right consistency and moisture for the batter, you can use fresh pineapple that's been crushed or finely chopped. You may need to add a tablespoon of water or pineapple juice to achieve the proper batter consistency.

→ What's the best way to poke holes in the cake?

Use the handle of a wooden spoon to create evenly spaced holes about 1 inch apart across the entire surface of the cake. The holes should go about halfway through the cake depth - deep enough to allow the soaking liquids to penetrate, but not so deep that they poke through to the bottom of the pan.

→ Can I substitute the whipped topping?

You can use homemade whipped cream instead of frozen whipped topping for a fresher taste. Whip 2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Just note that homemade whipped cream may not hold up as long at room temperature.