Pineapple Poke Cake Recipes

PINEAPPLE POKE CAKE

Steps:

• In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., 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. 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. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.

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 POKE BUNDT CAKE RECIPE - (4.1/5)

Steps:

• CAKE: Preheat oven to 350°F. Spray a 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2 inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: If soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired CONFECTIONER'S GLAZE: Whisk powdered sugar into milk until completely combined. Cover with plastic wrap until ready to use.

HAWAIIAN PINEAPPLE POKE CAKE

Steps:

• Prepare cake according to package directions using oil, eggs and water.
• Bake in greased and floured 9X13 pan.
• When cool, punch holes in cake with handle of wooden spoon.
• Pour pineapple over top of cake.
• Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
• Spread over top of cake.
• Top with whipped topping, coconut and nuts.
• Refrigerate until ready to serve.

PINEAPPLE POKE CAKE

Steps:

• Preheat over to 350°. Spray a fluted tube cake pan with nonstick cooking spray.
• In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding.
• Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more.
• Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean.
• Cool the cake in the pan.
• Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth.
• Gradually add the powdered sugar; beat until smooth.
• Remove cake from pan; place on plate.
• Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired).
• Spread icing over cake.

PINEAPPLE POKE CAKE

Steps:

• Preheat oven to 350 degrees and grease 9x13 baking pan.
• In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
• Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 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.
• 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.
• For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake.
• Spread whipped topping over pudding.
• Store in the refrigerator.

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!

PINEAPPLE DOLE WHIP POKE CAKE RECIPE

Steps:

• 1 can well drained pineapple chunks to garnish the cake (optional) or a sprinkling of sweetened coconut; alternatively, you can use slices of orange or lemon to garnish the cake
• Preheat the oven to 350 degrees. Grease and lightly flour a 9 by 13 inch baking pan. Set this aside.
• Prepare the white cake mix according to the package instructions, except you should substitute pineapple juice for the water that the cake mix calls for.
• Pour the batter in the prepared pan.
• Bake the cake for the required 25 to 30 minutes.
• Allow the cake to cool completely. Using the handle of a wooden spoon, poke holes all over the surface of the baked and cooled cake. The holes should poke through the cake all the way to the bottom of the pan. Set the cake aside and prepare the pudding mix filling.
• In a medium-sized mixing bowl with a wire whisk, stir together one cup of the pineapple juice and 1 ½ cup of milk. Quickly whisk the pudding mix into the mixture and then pour it over the cake, spreading the pudding mix evenly over the surface of the cake. You can use a rubber spatula to fill in all the holes on the surface of the cake. Cover the cake with a lid or stretch a sheet of plastic wrap over the top of the pan. Refrigerate the cake for at least 4 hours or overnight.
• Use an electric mixer to prepare the icing. Put the thawed whipped topping in a medium-sized mixing bowl and add the sweetened condensed milk. Add the vanilla and add about ¼ cup of pineapple juice. Beat the mixture for about 3 minutes to thoroughly combine the ingredients. The texture of the icing will be a bit runnier than the whipped topping.
• Take the cake from the refrigerator and remove the lid from the pan.
• Spread the topping over the surface of the cake pan, using a spatula to spread it in an even layer on the top of the cake. Replace the cover and return the cake to the refrigerator. Refrigerate the cake for at least 2 hours before serving.
• Store the cake in a tightly covered container in the refrigerator for up to a week.