Hawaiian Poke Cake

Remember those desserts from childhood potlucks that everyone would dive into before the main dishes were even gone? This Hawaiian poke cake is exactly that kind of treat. The combination of moist vanilla cake, creamy banana pudding, and tropical pineapple creates something that tastes like sunshine on a plate. I started making this cake for summer cookouts and now get texts from friends asking "Are you bringing THAT cake?" whenever we have plans.

Last summer I brought this to my neighbor's graduation party. His grandmother, who "only eats homemade desserts," asked for the recipe and then admitted she'd had three pieces. When you can impress someone's grandma, you know you've got a winner on your hands.

Star Ingredients

• French Vanilla Cake Mix: Creates that perfect base with richer flavor than regular vanilla—using milk instead of water makes all the difference
• Banana Cream Pudding: Brings creamy texture and tropical flavor that pairs perfectly with pineapple—instant works best for this recipe
• Crushed Pineapple: Adds fruity sweetness and texture throughout the cake—the juice infuses extra flavor
• Sour Cream: The secret ingredient that makes boxed cake taste homemade—just that small amount transforms the texture
• Whipped Topping: Creates that cloud like layer that lightens up this rich dessert—thaw it completely for easiest spreading

I discovered the magic of adding sour cream to box cake mix years ago from my aunt who worked in a bakery. That simple addition creates a more tender crumb that people swear must be from scratch. Sometimes the smallest tweaks make the biggest difference!

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Simple Steps

Better Box Cake

Ignoring the directions on the cake mix box might feel wrong, but trust me on this. Using milk instead of water, adding melted butter instead of oil, and that touch of sour cream creates a cake that tastes completely homemade. The two minute mixing ensures everything incorporates without overmixing, which can make the cake tough.

Perfect Pokes

Waiting until the cake has cooled slightly before poking the holes prevents the cake from collapsing but ensures it's still warm enough to absorb the pudding. Using a wooden spoon handle creates the ideal size holes—not so big that the cake falls apart but large enough to hold plenty of pudding. Creating rows helps ensure even distribution.

Pudding Perfection

Adding crushed pineapple directly to the pudding mixture infuses tropical flavor throughout. The pudding should be slightly thickened but still pourable when you add it to the holes. That gentle pressing with a spatula ensures the pudding gets deep into the cake rather than just sitting on top. The remaining pudding spread over the surface creates that middle layer of creamy goodness.

Pineapple Layer

Draining the remaining pineapple prevents the topping from becoming soggy. This layer adds both flavor and texture, with those little bits of fruit providing pleasant contrast to the smooth pudding and cake. Spreading it evenly ensures every slice gets plenty of pineapple goodness.

Fluffy Finish

The whipped topping should be completely thawed for smooth, even spreading. Starting from the center and working outward helps prevent pulling up the pineapple layer underneath. This cloud like topping provides the perfect light contrast to the richer layers below, balancing the overall sweetness of the dessert.

My first attempt at this cake was disappointing because I tried to serve it after just an hour in the fridge. It was good but not great. The next day I tried the leftovers and was blown away by how much better it tasted after sitting overnight. Now I always make this cake a day ahead, which also makes it perfect for busy gatherings.

Serving Style

This casual dessert needs no fancy presentation. Serve it straight from the baking dish, cutting into generous squares. The optional garnishes of fresh pineapple chunks and toasted coconut flakes elevate the appearance for special occasions. For a truly island inspired presentation, serve in paper bowls with colorful napkins and tiny paper umbrellas on the side. This cake shines at summer cookouts, potlucks, and any gathering where a taste of the tropics would be welcome.

Tropical Twists

Transform this basic recipe with simple swaps that create entirely new flavor experiences. Try coconut cream pudding instead of banana for a more pronounced coconut flavor. Add a layer of sliced bananas between the pineapple and whipped topping for a banana split inspired version. Sprinkle chopped macadamia nuts over the top for added crunch and authentic Hawaiian flavor. For a boozy adult variation, add a tablespoon of rum extract to the pudding mixture.

Make Ahead Magic

This cake is the perfect make ahead dessert since it actually improves with time in the refrigerator. Prepare it up to two days before serving for best results. For potlucks, transport in a cake carrier with ice packs to keep it chilled. If making far in advance, you can freeze the baked cake layer, then thaw and proceed with the pudding steps the day before serving.

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I've been making this Hawaiian poke cake for nearly a decade now, gradually refining the recipe and technique. What started as a quick solution for a last minute potluck invitation has become one of my signature desserts. There's something deeply satisfying about watching people's faces light up when they take that first bite—a simple pleasure that makes all the cooking and baking worthwhile.

Frequently Asked Questions

→ Can I use a different flavor of cake mix?

Yes! White or yellow cake mix works great too. The vanilla just pairs nicely with the tropical flavors.

→ Why do you need to chill the cake for so long?

The chilling time allows the pudding to fully set and the flavors to meld together, making for a more delicious cake.

→ Can I use fresh pineapple instead of canned?

Fresh pineapple won't work the same in the pudding mixture since you need the juice. Stick with canned for this recipe.

→ How do I store leftover poke cake?

Keep it covered in the refrigerator for up to 3-4 days. The cake stays moist thanks to the pudding!

→ Can I make this cake ahead of time?

Absolutely! This cake is perfect for making a day ahead since it needs time to chill anyway.