Welcome to your new favorite dessert! This luscious Hawaiian Poke Cake is a tropical dream come true, combining the bright, tangy sweetness of pineapple with the creamy, comforting notes of coconut. Perfect for any gathering, especially during those warm summer months, this easy-to-make poke cake promises a burst of sunshine in every bite. It’s incredibly moist, wonderfully flavorful, and guaranteed to be a crowd-pleaser that will have everyone asking for the recipe!
A Tropical Escape with Every Slice: Your Hawaiian Poke Cake Journey
There’s something uniquely delightful about a poke cake. For those unfamiliar, a poke cake is a baked cake that has holes poked into it after baking, which are then filled with a liquid or semi-liquid mixture like pudding, jello, or sweetened condensed milk. This allows the filling to seep into the cake, creating an incredibly moist and flavorful dessert with a beautiful, infused texture. Over the years, I’ve explored countless variations, but this Hawaiian-inspired version truly stands out. It’s not just a cake; it’s an experience – a miniature vacation for your taste buds, bringing the vibrant flavors of the islands right to your kitchen.
The beauty of this Hawaiian Poke Cake lies in its simplicity and profound flavor impact. You start with a tender cake base, infuse it with a creamy, tropical pudding and juicy crushed pineapple, and crown it with a light, airy whipped topping. The optional addition of toasted coconut flakes and fresh pineapple garnishes elevates it further, creating a stunning presentation that belies how truly easy it is to prepare. My family simply adores this cake, and every time I share it with friends or neighbors, the recipe requests pour in. Get ready to add a new staple to your dessert repertoire – one that promises to be a family favorite year after year.
Frequently Asked Questions About Hawaiian Poke Cake
A poke cake is a delightful dessert that starts with a baked cake (often from a box mix for convenience). After the cake cools slightly, holes are poked all over its surface, typically using the handle of a wooden spoon or a skewer. These holes are then filled with a liquid or semi-liquid ingredient, such as pudding, gelatin, or sweetened condensed milk, allowing the flavor and moisture to permeate the entire cake. This method results in an incredibly moist, flavorful, and often visually appealing dessert.
Cake mix sizes have fluctuated quite a bit over the years. Previously, most mixes were 18.25 ounces, then shifted to 15.25 ounces, and some brands now offer 13.25-ounce boxes. My go-to, Duncan Hines, typically remains at 15.25 ounces at the time of writing, as does the Great Value brand (Walmart’s own). However, these sizes can change without prior notice. The good news is that this recipe has been thoroughly tested with both 13.25-ounce and 15.25-ounce cake mixes, and it works perfectly without any adjustments. So, feel free to use whichever standard-size box mix you find!
Absolutely! While crushed pineapple offers a finer, more integrated texture throughout the pudding and topping, pineapple tidbits can certainly be used if that’s what you have on hand or if you prefer a chunkier texture. Just be aware that using tidbits will result in a more distinct, noticeable pineapple bite in the cake. The flavor will still be fantastic!
Using room temperature eggs is a common baking tip because they incorporate more smoothly and evenly into the batter. When eggs are cold, the fats and liquids are more resistant to mixing with other ingredients like butter and sugar, which can sometimes lead to a lumpy batter or a less uniform cake structure. Room temperature eggs also create a lighter, more airy batter, contributing to a more tender and well-risen cake. If you forget to take them out ahead of time, a quick trick is to place them in a bowl of warm (not hot!) water for about 5-10 minutes before use.
To keep your Hawaiian Poke Cake fresh and delicious, any leftovers should be tightly wrapped with plastic wrap or aluminum foil. Store the cake in the refrigerator for up to 2-3 days. Due to the creamy pudding and whipped topping, this cake is best enjoyed chilled. I generally advise against freezing this cake, as the consistency of both the pudding filling and the whipped topping can change significantly upon thawing, leading to a less desirable texture and a potential dulling of the vibrant tropical flavors.
Yes, and it’s actually highly recommended! Poke cakes, especially those with pudding fillings, benefit greatly from several hours of chilling time, or even better, overnight. This allows the pudding to fully set and for its delicious tropical flavors to meld beautifully with the cake, creating that signature moist, infused texture. Prepare the cake and assemble all layers, then cover it loosely with plastic wrap and refrigerate. This makes it an ideal dessert for parties or potlucks, as you can do most of the work in advance.
Essential Ingredients for Your Hawaiian Poke Cake
Crafting this delightful Hawaiian Poke Cake requires a handful of simple ingredients, many of which you likely already have in your pantry. The combination of these elements creates a symphony of tropical flavors and an irresistibly moist texture that defines a perfect poke cake. Remember to refer to the full recipe card below for exact measurements.
- Duncan Hines French Vanilla Cake Mix: While Duncan Hines French vanilla is my preferred choice for its rich flavor and consistent results, almost any standard yellow or white cake mix will work beautifully. You can even experiment with a coconut or banana-flavored cake mix for an extra tropical twist! Remember, we’ll be enriching this mix beyond the box directions for ultimate moistness.
- Large Eggs: Ideally, these should be at room temperature. Room temperature eggs blend more easily into the batter, creating a smoother consistency and a more uniform crumb for your cake. If you’re short on time, simply place the eggs in a bowl of warm water for 5-10 minutes.
- Whole Milk: For both the cake batter and the pudding filling, whole milk is highly recommended. Its higher fat content contributes significantly to the cake’s richness and moisture, and ensures the pudding sets to a lusciously creamy texture. While 2% milk can be a substitute in a pinch, I advise against using skim milk as it will impact the texture and flavor.
- Unsalted Butter, Melted: Butter adds incredible richness and tenderizes the cake, contributing to its indulgent flavor. If you only have salted butter, that’s perfectly fine – the tiny amount of salt in a stick of butter is negligible in the overall recipe and won’t noticeably affect the taste. Just ensure it’s melted and slightly cooled before adding to the mix.
- Sour Cream: This is a secret weapon for an unbelievably moist cake! Sour cream adds a lovely tang and moisture without altering the primary flavor of the cake. It makes the crumb incredibly tender and rich. If you don’t have it on hand, you can omit it without needing to substitute anything, but I highly recommend including it for the best results.
- Banana Cream Instant Pudding Mix (two 3.4-ounce boxes): This forms the delicious, creamy base of our filling. Banana cream pudding pairs wonderfully with pineapple and coconut for a truly tropical profile. However, if banana isn’t your favorite, feel free to swap it for vanilla instant pudding, French vanilla, white chocolate cheesecake, or even a coconut cream instant pudding mix for a more intense coconut flavor.
- Crushed Pineapple in 100% Juice: Make sure to choose pineapple packed in its own juice, not heavy syrup, to avoid an overly sweet or artificial taste. You’ll need to divide this for use in the pudding and as a topping. Don’t drain it immediately; some of the juice is essential for the pudding mixture!
- Whipped Topping (8-ounce container, thawed): A classic, light, and airy topping that perfectly complements the rich cake and creamy filling. Any brand of store-bought whipped topping will work. For a more homemade touch, you can certainly whip up your own fresh whipped cream.
- Fresh Pineapple and Toasted Coconut Flakes (Optional Garnishes): These garnishes are highly encouraged for both visual appeal and an extra layer of flavor and texture. The fresh pineapple adds a bright, juicy contrast, while the toasted coconut truly rounds out the tropical experience, bringing a nutty warmth to each bite.
How to Create Your Perfect Hawaiian Poke Cake
Making this Hawaiian Poke Cake is an enjoyable and straightforward process. Follow these steps to ensure a delicious, moist, and unforgettable dessert:
- Prepare the Cake Base: Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a large mixing bowl, combine the cake mix, room temperature eggs, whole milk, melted unsalted butter, and sour cream. Using an electric hand mixer (or a stand mixer with the paddle attachment), beat the ingredients for about 2 minutes on medium speed until the batter is smooth and well combined, scraping down the sides of the bowl as needed. Pour the prepared batter evenly into your greased baking dish.
- Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes. The cake is done when it springs back lightly when gently touched in the center, or when a toothpick inserted into the center comes out clean with no wet batter attached. Once baked, remove the cake from the oven and let it cool in the pan for approximately 5 minutes on a wire rack. This brief cooling period helps the cake firm up slightly before the next step.
- Poke and Prepare the Pudding: While the cake is still warm but slightly cooled, use the round handle of a wooden spoon or a similar tool to poke large, evenly spaced holes across the entire surface of the cake. These holes should be generous enough to allow the pudding to seep down effectively. Aim for about 1-inch in diameter holes, spaced roughly 1-2 inches apart.
- Mix the Tropical Filling: In a separate bowl, whisk together the two boxes of banana cream instant pudding mix, 3 cups of cold whole milk, and one cup of the crushed pineapple (including its juice). Whisk vigorously for about 2 minutes until the mixture is well combined and begins to thicken slightly. The cold milk is crucial for the instant pudding to set properly.
- Fill the Cake: Carefully pour the prepared pudding mixture over the poked cake, ensuring that the pudding seeps into all the holes. Use a spatula to gently press down and help guide the pudding into each opening, making sure they are fully saturated.
- Layer the Remaining Pudding and Pineapple: Once the holes are filled, evenly spread any remaining pudding mixture across the entire top surface of the cake, creating a smooth layer. Next, drain the remaining crushed pineapple thoroughly, pressing out as much liquid as possible, and then spread it evenly over the pudding layer.
- Top with Whipped Cream: Finally, gently and evenly spread the thawed whipped topping over the pineapple layer. Use an offset spatula or the back of a spoon to create smooth, enticing swirls.
- Chill for Perfection: Cover the cake loosely with plastic wrap and refrigerate for at least 3-4 hours, or ideally, overnight. This crucial chilling time allows the flavors to meld together beautifully and the pudding to fully set, creating the ultimate moist and decadent poke cake experience.
- Serve and Garnish: Once chilled, slice and serve your magnificent Hawaiian Poke Cake! For an extra touch of tropical flair, garnish individual slices with fresh pineapple chunks or wedges and a sprinkle of toasted coconut flakes. Enjoy your homemade slice of paradise!
Explore More Poke Cake Delights!
If you’ve fallen in love with the ease and deliciousness of this Hawaiian Poke Cake, you’re in for a treat! The world of poke cakes is vast and full of flavor possibilities. From rich chocolate to refreshing fruity options, there’s a poke cake for every craving and occasion. Dive into these other fantastic recipes and discover your next favorite dessert:
- Butterfinger Poke Cake
- Coconut Poke Cake
- Boston Cream Poke Cake
- Twinkie Poke Cake
- Carrot Poke Cake
- Raspberry Poke Cake
- Banana Pudding Poke Cake
- Strawberry Pudding Poke Cake
- Lime Jell-O Poke Cake
- Watergate Cake
- Orange Poke Cake
- Chocolate Poke Cake
- 35 Poke Cake Recipes
Hawaiian Poke Cake
Print Recipe
10
30
4
4 40
12 servings
Brandie Skibinski
Ingredients
Cake:
- 1 box Duncan Hines French vanilla cake mix (you are not following the amounts or directions on the back of the box)
- 3 large eggs, room temperature
- 1 cup whole milk
- ⅓ cup unsalted butter, melted
- 2 Tablespoons sour cream
Filling and Topping:
- 2 (3.4 ounce) boxes banana cream instant pudding (see notes below for substitutions)
- 3 cups cold whole milk
- 20 ounce can crushed pineapple in 100% juice (divided use)
- 8 ounce container whipped topping, thawed
- optional garnishes: fresh pineapple, toasted coconut
Instructions
- Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl with an electric hand mixer (or the bowl of a stand mixer) add 1 box Duncan Hines French vanilla cake mix, 3 large eggs, room temperature, 1 cup whole milk, ⅓ cup unsalted butter, melted, and 2 Tablespoons sour cream. Mix for 2 minutes until combined well. Pour the batter into the prepared baking dish.
- Bake the cake for 25-30 minutes or until the cake springs back under your finger and/or a toothpick inserted into the center comes out clean. Allow the cake to cool for about 5 minutes.
- Make large holes in rows across the cake. A wooden spoon handle works well for this. You want them large enough so the pudding can go into them.
- In a bowl whisk together 2 (3.4 ounce) boxes banana cream instant pudding, 3 cups cold whole milk and and one cup of the crushed pineapple with juice until combined and slightly thickened.
- Pour the prepared pudding into the holes. Lightly pressing down with a spatula to ensure they are fully filled.
- Evenly spread the remaining pudding mixture across the top of the cake.
- Drain the remaining crushed pineapple and spread it on top of the pudding layer.
- Finally, evenly spread 8 ounce container whipped topping, thawed on top.
- Cover loosely with plastic wrap and refrigerate for 3-4 hours or overnight. Poke cakes are better when they’ve had time to sit.
- Serve slices with optional garnishes: fresh pineapple, toasted coconut.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you aren’t a fan of banana flavors, you could certainly use Coconut Cream Instant Pudding if you prefer that more. Also, you could use a Coconut Cake mix as well. Lots of ways to change up this cake to suit your tastes.
Dessert
American
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.