I’m in love with this pineapple pudding cake! The combination of a moist vanilla cake, creamy vanilla pudding and juicy pineapple chunks is irresistible. A light whipped topping finishes it perfectly.
Poke cakes are incredibly moist and flavorful — if you haven’t tried one yet, this pineapple version is a fantastic place to start.
Pineapple Pudding Cake
Serves 12-16
Ingredients:
- 1 yellow cake mix (prepare according to package directions)
- 1 (8 oz) can pineapple chunks, drained
- 2 (8 oz) cans pineapple slices
- 3.4 oz vanilla pudding mix
- 1 ½ cups milk
- 8 oz whipped topping
Directions:
- Preheat the oven to 350°F (175°C).
- Lightly spray a 9×13-inch pan with cooking spray. Arrange the pineapple slices in a single layer across the bottom of the pan.
- Prepare the yellow cake mix according to the package instructions. Pour the batter evenly over the pineapple slices.
- Bake following the boxed cake directions, usually 26–35 minutes depending on your pan. The cake is done when a toothpick inserted in the center comes out clean.
- Place the cake on a cooling rack and allow it to cool completely.
- Use the end of a wooden spoon (or a similarly rounded tool) to poke 12–16 evenly spaced holes across the top of the cooled cake.
- Whisk the vanilla pudding mix with 1 ½ cups milk until smooth and slightly thickened. Pour the pudding over the cake, spreading gently so the filling seeps into the holes.
- Spread the whipped topping over the pudding layer and sprinkle or arrange the drained pineapple chunks on top. Refrigerate the cake for several hours (at least 2–3 hours) to allow the flavors to meld and the cake to set.
This cake keeps well in the refrigerator for several days and makes a great make-ahead dessert for gatherings or potlucks.
Tips
- For extra flavor, reserve a little of the pineapple juice and brush it lightly over the baked cake before adding the pudding (don’t soak it—just a light brush).
- If you prefer a homemade touch, substitute fresh pineapple chunks for the canned chunks, but be sure they are ripe and well-drained.
- Allowing the cake to chill for several hours improves texture and makes slicing cleaner.
Nutrition (per serving, approximate)
Calories: 212 | Carbohydrates: 43 g | Protein: 2 g | Fat: 3 g | Sugar: 29 g
You are going to love this cake — its bright pineapple flavor and creamy filling make it a crowd-pleaser.
More Yummy Poke Cake Recipes
Oreo Poke Cake
Boston Cream Pie Poke Cake
Banana Pudding Poke Cake