Hawaiian Pineapple Poke Cake

Total Time
Prep 15 mins
Cook 35 mins

This is a delicious cake that's a little fancier that the typical poke cakes.

Ingredients Nutrition


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

4 5

I was worried cuz I didn't hear the buzzer for the oven and the cake over cooked a little. But it became very moist after pushing the liquid into the holes of the cake. I didn't have a can of crushed pineapple. So I took a can of chunk pineapple added the juice and blended. Added brown sugar too it as well. I also toasted the nuts. Light cake!!!

4 5

Mewh (aka- so-so). The pudding/cream cheese/milk didn't firm up for me- not sure why. I popped it in the fridge for a while so it was better, but not spreadable. I finally poured some over the top and put the whole thing back into the fridge, then just plopped some cool whip on top when I served it. It was good... but far from great. Not a lot of pineapple taste, IMO. It might be really good with some tweeking.... I take that back- it's a good white cake with some pineapple and cool whip.. but it might be a good unique dessert with some tweeking!

5 5

This is a great cake. Delicious and easy to make. It tastes even better refrigerator-cold. I omitted the whipped cream and garnishes. For our tastes, it really doesn't need that. The cheese and pudding layer was just enough. I did however, make an orange and (drained-off) pineapple juice "coulis" and drizzled the plates. Very pretty.