Pineapple Poke Cake

Pineapple Poke Cake

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This pineapple poke cake gets a sweet layer of pineapple pudding on top of a pineapple jelly soaked cake creating a crowd pleasing cake for any occasion.


Serves: 12 

  • Cake
  • 1 package white cake mix (or sponge cake)
  • 1 1/4 cups (295 ml) water
  • 1/3 cup (80 ml) vegetable oil
  • 3 egg whites
  • Pineapple Glaze
  • 1 package pineapple jelly
  • 1 cup (235 ml) boiling water
  • 3/4 cup (180 ml) cold water
  • To Serve
  • 1 (560g) tin crushed pineapple, drained
  • 1 packet instant vanilla pudding mix
  • 1 (225g) container whipped topping, or similar

Preparation:15min  ›  Cook:30min  ›  Extra time:6hours15min  ›  Ready in:7hours 

  1. Cake: Preheat oven to 180 degrees C. Grease a 22x33cm cake tin.
  2. Beat cake mix, water, vegetable oil and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared cake tin.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
  4. Pineapple Glaze: Stir pineapple jelly with boiling water in a bowl until dissolved, then stir in cold water.
  5. Poke holes into cake using a skewer or straw then spoon jelly mixture evenly over cake. Refrigerate for 4 hours.
  6. To Serve: Mix pineapple and pudding mix in a bowl, then fold in whipped topping. Spread mixture evenly over chilled cake then refrigerate at least 2 more hours.

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