Hawaiian Poke Cake

There’s nothing fancy or technical about a poke cake. A poke cake is simply one that has holes poked into it to allow for frosting or toppings to seep deep into the cake itself, adding both moisture and of course big time flavor. There’s a million and one ways to make a poke cake, but we’re feeling a bit tropical these days – must be the warmer weather – and want something that with each bite reminds us of warm breezes and sandy beaches.

Hawaiian poke cake couldn’t be simpler, and we love the citrusy freshness that oozes into every bite. Topped with a cool and creamy whipped topping with crunch from toasted nuts and sweet coconut flakes, this cake is a dessert lover’s dream. Store-bought supplies help to make this a pretty easy cake to whip up, and with a little finesse, it looks scratch-made and tastes extra delicious, perfect for a bake sale or office party, even a potluck dessert. It has just the right amount of fancy and all the right amount of goodness in each bite.

Don’t expect to have any leftovers! When a cake looks and tastes this good, no one will be able to resist. We think it’s pretty fun to jazz up store-bought cake mix, and a poke cake is a great way to do just that. Enter our Hawaiian poke cake, with great pineapple and coconut flavor topped with toasted macadamia nuts, for that added tropical flare. It isn’t the same as being on a tropical isle, but it sure does make our taste buds think we’re on vacation!

Why You’ll Love This Recipe

This Hawaiian Poke Cake is a tropical delight that’s incredibly easy to make. The blend of pineapple and coconut with a hint of vanilla creates a refreshing and satisfying dessert. It’s a perfect way to bring a taste of the tropics to your table, whether for a special occasion or just because.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Wooden spoon
• Measuring cups
• Baking sheet (if using macadamia nuts)

Ingredients

• 1 (16.25 oz) box French Vanilla cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• 1 cup water
• 2 (3.4 oz) coconut instant pudding mix
• 1 (20 oz) can crushed pineapple, juices reserved
• 4 cups half-and-half
• 1 (16 oz) container frozen whipped topping, thawed
• 1 (7 oz) package sweetened shredded coconut
• Optional: ½ cup macadamia nuts, toasted and rough chopped

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with cooking spray. Set aside.
2. Drain the crushed pineapple, reserving the juices, and set aside. Pour the reserved pineapple juice into a measuring cup, then fill with water up to 1 cup.
3. Prepare the cake mix according to package instructions, using the reserved pineapple water mixture.
4. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
5. In a separate bowl, whip the pudding packets with half-and-half until just thickened.
6. Remove the cake from the oven and, using the handle of a wooden spoon, poke holes all over the cake.
7. Pour half of the pudding mixture over the warm cake. Add the reserved pineapple to the remaining pudding mixture, stir, and then pour it over the top of the cake. Chill in the refrigerator until set.
8. If using macadamia nuts, place them on a baking sheet and toast in the 350°F oven for 5-7 minutes. Rough chop when cooled and set aside.
9. For the frosting: Stir the thawed whipped topping until smooth. Add a dollop to the top of each slice.
10. Sprinkle with shredded coconut (and chopped macadamia nuts, if using). Serve immediately or cover and chill until ready to eat. Enjoy!

Tips for Success

• Make sure to fully chill the cake before serving to allow the flavors to meld.
• When poking holes, be gentle to avoid tearing the cake.

Additional Tips and Variations

• Try using different flavored cake mixes for a twist.
• Add a layer of sliced bananas or mangoes for extra tropical flavor.

Nutritional Highlights (Per Serving)

While exact nutritional values can vary, this cake offers a delightful balance of sweetness and texture with coconut and pineapple, making it a refreshing treat.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to extract enough juice for the recipe.

How long can I store the cake?
Store the cake covered in the refrigerator for up to 3 days.

Can I make this cake in advance?
Absolutely, it’s even better after sitting in the fridge overnight!

Conclusion

This Hawaiian Poke Cake is the perfect way to bring a taste of paradise to your kitchen. Its tropical flavors and moist texture are sure to win over anyone who tries it. We invite you to give it a go and let us know how it turns out. Share your baking adventures and any creative twists you’ve added. Happy baking!