Pineapple Poke Cake


  • 16 ounces pineapple slices (drained, but reserve juice for cake batter)
  • 1 box yellow cake mix (with ingredients on the back of the box, with water switched out for pineapple juice)
  • 3.4 ounces instant vanilla pudding mix
  • 1 ½ cups milk
  • 8 ounces whipped topping
  • 8 ounces pineapple chunks (drained)


  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.
  • Mix together yellow cake mix according to package instructions (swap out the water for pineapple juice for extra flavor!) and pour the batter over the pineapple slices.
  • Bake the cake according to boxed cake directions, between 25-28 minutes. You will know the cake is done when you touch the center and it bounces back.
  • Set the cake on a cooling rack and let it cool completely.
  • Poke 16-20 holes into cake with the end of a wooden spoon. 
  • Mix together pudding and milk, whisking until smooth. Pour this mixture onto the cake and spread out with a knife or spatula, moving it back and forth over the holes in the cake to make sure the pudding sinks down into the holes.
  • Top with whipped topping and pineapple chunks.
  • Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

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