Hawaiian Poke Cake (Print Version)
# Ingredients:
→ For the cake base
01 -
1 box French vanilla cake mix
02 -
3 large eggs, at room temperature
03 -
1 cup whole milk
04 -
⅓ cup melted unsalted butter
05 -
2 tablespoons sour cream
→ For the filling and topping
06 -
2 boxes (3.4 ounce each) banana cream instant pudding
07 -
3 cups cold whole milk
08 -
1 can (20 ounce) crushed pineapple in its juice
09 -
1 tub (8 ounce) whipped topping, thawed
10 -
Fresh pineapple chunks for garnish (optional)
11 -
Toasted coconut flakes for garnish (optional)
# Instructions:
01 -
Heat your oven to 350°F. Grab a 9x13-inch baking dish and give it a good spray with nonstick cooking spray.
02 -
In a large bowl, mix together the vanilla cake mix, eggs, milk, melted butter, and sour cream. Beat with a mixer for about 2 minutes until everything's nice and smooth. Pour this into your prepared baking dish.
03 -
Slide the cake into the oven and bake for 25-30 minutes. You'll know it's done when the top springs back when you touch it or when a toothpick stuck in the middle comes out clean. Let it cool for about 5 minutes.
04 -
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake in rows. Make sure the holes are big enough for the pudding to seep into.
05 -
In a bowl, whisk together the banana pudding mix, cold milk, and 1 cup of the crushed pineapple with its juice until it starts to thicken.
06 -
Pour the pudding mixture over the cake, making sure it fills all those holes you made. Use a spatula to gently push it down into the holes. Spread any remaining pudding evenly across the top.
07 -
Drain the remaining crushed pineapple and spread it over the pudding layer.
08 -
Spread the whipped topping evenly over everything. Cover the cake loosely with plastic wrap and pop it in the fridge for at least 4 hours or overnight - the longer the better!
09 -
Cut into squares and serve chilled. If you're feeling fancy, top each piece with some fresh pineapple chunks and a sprinkle of toasted coconut.
# Notes:
01 -
This cake tastes even better the next day, so it's perfect for making ahead.
02 -
Keep leftovers covered in the fridge for up to 3-4 days.
03 -
For the best tropical flavor, don't skip the crushed pineapple!