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Pineapple Poke Cake

Pineapple Poke Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow cake mix (plus ingredients to prepare it)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (20 oz) crushed pineapple, undrained
  • 1/2 cup heavy cream
  • 1 tub (8 oz) frozen whipped topping, thawed
  • Toasted coconut or cherries, for garnish (optional)

Method
 

  1. Prepare cake mix according to package directions; bake in a greased 9x13-inch pan until done. Cool 15 minutes, then poke holes all over with the handle of a wooden spoon.
  2. Whisk condensed milk, crushed pineapple with its juice, and heavy cream. Pour over warm cake, ensuring it goes into holes. Cover and refrigerate at least 4 hours.
  3. Spread whipped topping over chilled cake. Garnish with toasted coconut if desired. Slice into 12 squares and serve cold.

Notes

The chilling time is not included in the total; allow at least 4 hours or overnight for the cake to fully soak. For the cleanest slices, use a sharp knife dipped in hot water and wiped between cuts.