Pineapple Poke Cake
This easy pineapple poke cake is moist, creamy, and refreshing. A vanilla cake soaked with crushed pineapple and topped with Cool Whip. Perfect for beginners and summer gatherings.
Servings: 8
Calories: 388kcal
Equipment
- Mixing bowl
- Hand mixer or whisk
- 9x13 baking pan
- Wooden spoon
- Spatula
Ingredients
- 1 box vanilla cake mix 15.25 oz
- 3 eggs
- ¾ cup water
- ½ cup oil
- 1 can crushed pineapple with juice 20 oz
- 1 container Cool Whip thawed
- Pineapple slices or tidbits for topping
Instructions
- Preheat the oven and grease a baking pan.
- Mix the cake batter using the cake mix, eggs, water, and oil until smooth.
- Pour the batter into the pan and bake until a toothpick comes out clean.
- Remove the cake from the oven and immediately poke holes across the surface.
- Slowly spoon crushed pineapple and juice over the cake, letting it sink in.
- Cool the cake completely.
- Spread Cool Whip evenly on top.
- Garnish with pineapple slices or extra crushed pineapple.
- Refrigerate before slicing and serving.
Notes
- Warm cake absorbs pineapple best. Don’t wait too long to poke.
- Chill at least one hour, but overnight is ideal.
- Spread Cool Whip gently to avoid pulling up crumbs.
- For clean slices, wipe the knife between cuts.
Nutrition
Calories: 388kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 472mg | Potassium: 63mg | Fiber: 1g | Sugar: 27g | Vitamin A: 89IU | Vitamin C: 0.01mg | Calcium: 152mg | Iron: 2mg
