Pineapple Coconut Poke Cake Recipes

PINEAPPLE POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, 1 1/4 cup 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 baking dish.
• 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.
• Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
• Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
• Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

PINEAPPLE-COCONUT CAKE WITH RUM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
• Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
• Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
• While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
• Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

PIñA COLADA CAKE

Steps:

• Prepare cake mix according to box directions for 9x13 glass baking dish.
• Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
• Combine sweetened condensed milk and cream of coconut until well mixed.
• Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator.
• Drain crushed pineapple and spread evenly over the top of the cake.
• Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
• Cover and refrigerate until ready to serve.

SHEET PAN HAWAIIAN POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
• Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
• Bake for 15-20 minutes, or until the center of the cake is set.
• Remove from oven and let cool.
• Use a fork and poke holes over the entire cake.
• In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
• Pour over cake, filling all holes with mixture.
• Spread crushed pineapple over the top of the cake.
• In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
• Sprinkle coconut on top and refrigerate cake until serving.

PINEAPPLE COCONUT POKE CAKE

Steps:

• 1. Prepare cake as directed. (I used the pineapple juice in the place of the water). Cool.
• 2. Poke holes in top of cake. Drain pineapple and spread over top of cake.
• 3. Mix pudding, cream cheese and milk. Spread over pineapple. Top with Cool Whip. Sprinkle coconut over the top.

PINEAPPLE POKE CAKE

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking pan with non stick cooking spray.
• 2. In a large bowl, combine the first six ingredients. Beat on medium speed for 2 minutes.
• 3. Pour into a 13x9-in. baking pan. Bake for 25 - 30 minutes or until a toothpick inserted near the center comes out clean.
• 4. Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
• 5. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.
• 6. For frosting: In a small bowl, beat milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the cool whip. Chill for 10 - 15 minutes. Frost cooled cake. Sprinkle with coconut if desired...
• 7. Enjoy!