Pineapple Poke Cake

Name: Pineapple Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 320 min
Ingredients: 15.25 ounces yellow cake mix; 20 ounces crushed pineapple in 100% juice; ½ cup salted sweet cream butter (melted and cooled); 3 large eggs (room temperature); 6.8 ounces instant vanilla pudding mix ((2 boxes)); 3 cups cold whole milk; 8 ounces whipped topping (thawed)

Soft pineapple cake baked in a 9x13 pan, filled with vanilla pudding that soaks into every bite, and finished with a light pineapple whipped cream topping. It chills into clean slices and stays very moist.

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Table of Contents

Why This Poke Cake Recipe Works
Ingredients For Pineapple Poke Cake
Preparation Tips
What to Expect After Chilling
Storing Pineapple Poke Cake
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FAQ

Table of Contents

This pineapple poke cake is made in a 9x13 pan, takes about 20 minutes to prep, and 30 minutes to bake. It makes 15 slices, and once it’s set, it cuts clean with a soft, moist texture from the pudding soaked all the way through.

The first time I made this, I didn’t drain the pineapple properly, and the cake turned out heavier than I wanted. After testing it a few times, I landed on the right balance of pineapple and juice so the cake stays light, holds its structure, and still has that full pineapple flavor in every bite.

Pineapple poke cake slice on a white plate with text that reads “Pineapple Poke Cake,” topped with whipped topping and pineapple pieces, with a Betty Crocker Super Moist Yellow cake mix box shown in the corner.

Why This Poke Cake Recipe Works

I use both crushed pineapple and pineapple juice in the batter, so the flavor is built into the cake instead of just sitting on top.
Poking the holes about 1 inch apart gives the pudding enough space to soak in evenly without making the cake soggy.
Using two boxes of pudding ensures there’s enough to actually fill the holes and lightly cover the surface. The pudding soak is obvious, and the taste is better than when I tried just using 1 box.

Ingredients For Pineapple Poke Cake

Overhead view of pineapple poke cake ingredients labeled with text: 8 oz pineapple, 6.8 oz pudding mix, 15.25 oz cake mix, ½ cup butter, 20 oz Cool Whip, 3 cups milk, and 3 eggs.

For the Pineapple Cake

1 (box of yellow cake mix
1 can of crushed pineapple in 100% juice, divided into ⅔ cup and ⅓ cup of pineapple (drain pineapple and reserve the pineapple juice)
½ cup of salted sweet cream butter, melted and cooled
3 large eggs, room temperature

For the Pudding Layer and Whipped Topping Frosting

2 boxes of instant vanilla pudding mix
3 cups of cold whole milk
1 container of Cool Whip, thawed

Ingredient Notes - These will make or break your cake!

Crushed pineapple: I always drain it and measure the juice separately so I can control exactly how much liquid goes into the batter
Pineapple juice: Using the reserved juice instead of water gives the cake more flavor without changing the texture
Pudding mix: Two boxes may seem like a lot, but that’s what actually fills the holes and creates that soft, soaked texture throughout
Milk: Make sure it’s cold so the pudding thickens quickly instead of running straight through the cake
Cool Whip: Let it fully thaw before mixing, or it won’t spread smoothly over the pudding layer

Preparation Tips

This cake is pretty easy to make, but paying attention to a few details can help your cake go from good to great. After making this (and dozens of other poke cakes) many times, here are my best tips to help get the perfect flavor and consistency.

Poking the Holes
The first time I made this, I went overboard and poked too many holes, and the cake turned too soft. Now I space them about 1 inch apart using the handle of a wooden spoon. You want enough holes for the pudding to soak in, but not so many that the cake loses its structure.

Poking holes in a baked pineapple cake using the handle of a wooden spoon, spaced about 1 inch apart to allow pudding to soak in evenly — Your cake should always be fully cool before you begin. Otherwise, your cake can collapse into the holes.

Filling the holes with pudding
Pour or squeeze the pudding directly into the holes if you can. If you want more control, you can pipe the pudding directly into each hole.

If you must use a pour-and-spread technique instead, use the back of a spoon to press the pudding into the holes as much as you can.

Piping vanilla pudding into evenly spac — I used a piping bag to fill the holes. This pushed the pudding deep into the cake. This is by far the best way I've found to deliver the pudding flavor deep into the cake.

Finishing the cake
Spread the whipped topping gently over the pudding layer without pressing down too much. The first time I made this, I pushed too hard and pulled some of the pudding back up.

A light hand keeps the layers clean and gives you a smooth finish once it’s chilled.

Spreading pineapple whipped topping over the pudding layer, then smoothing it into an even layer to finish the cake before chilling — Set dollops of the Cool Whip all over the top, then gently spread outward to cover the rest of the cake.

What to Expect After Chilling

Once it’s fully chilled, the cake should feel soft but still hold its shape when you slice it. You’ll see the pudding settled into the holes, creating an evenly soaked texture.

It shouldn't be heavy or wet.

The first time I cut into this too early and the pudding hadn’t set yet. It just smeared instead of holding clean layers. Now I always give it the full chill time, and if I have the time, I let it sit overnight so everything firms up properly and slices clean.

Close-up of a thick slice of pineapple poke cake on a metal spatula, showing the soft yellow cake, creamy pineapple pudding layer, and fluffy whipped topping.

Storing Pineapple Poke Cake

I keep this covered in the refrigerator, and it’s best in the first 1 to 2 days when the texture is at its peak.

It will keep for up to 3 days, but the topping softens more over time, and the cake continues to absorb moisture, so it won’t slice quite as neatly. Eat it up within a day or two if possible.

Don't store this cake at room temperature. The Cool Whip and pudding need to be kept in the fridge for safety reasons.

I don't recommend you freeze your pineapple poke cake. The texture will likely be ruined when it thaws.

Pineapple poke cake in a glass baking dish with creamy pudding spread over the cake, alongside a plated slice topped with whipped topping and pineapple chunks.

Love making poke cakes? Me too. They're always a good idea. For a weeknight dessert you know will get the kids excited, or even when you're having company - a poke cake is always a nice surprise.

Some of my favorite versions are my Cinnamon Toast Crunch Poke Cake, my Strawberry Crunch Poke Cake, and this decadent Boston Cream Poke Cake.

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Pineapple Poke Cake

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Prep Time 20

Cook Time 30

Chill Time 4 30

Total Time 5 20

Course Dessert

Cuisine American

Servings

Calories 307 kcal

Ingredients

Pineapple Cake

15.25 ounces yellow cake mix
20 ounces crushed pineapple in 100% juice (divided into ⅔ cup and ⅓ cup of pineapple (drain pineapple and reserve the pineapple juice))
½ cup salted sweet cream butter (melted and cooled)
3 large eggs (room temperature)

Pudding Layer and Whipped Topping Frosting

6.8 ounces instant vanilla pudding mix ((2 boxes))
3 cups cold whole milk
8 ounces whipped topping (thawed)

DIRECTIONS

Preheat the oven to 350°F. Generously spray a 9×13 baking dish with baker’s spray. Set it aside.
Add the cake mix, 1 cup of the reserved pineapple juice, ⅔ cup of the crushed pineapple, melted butter, and eggs to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix together the cake batter until smooth.
Pour the batter into the prepared baking dish and bake for 28 to 30 minutes or until a toothpick inserted comes out with just a few moist crumbs. Allow the cake to cool completely.
Once the cake is completely cool, use the rounded handle of a wooden spoon to poke holes in the cake, about 1 inch apart.
Add the pudding mix and the cold milk to a medium-sized mixing bowl. Use the handheld mixer on low speed to combine the milk and pudding. Mix just until combined.
Squeeze the pudding into the holes in the cake, and then spread the remaining pudding over the top.
Add the remaining crushed pineapple to the thawed whipped topping. Stir gently to combine.
Use an offset spatula or silicone spatula to spread the pineapple whipped topping over the pudding layer.
Cover and chill in the refrigerator for 4 hours, or overnight.

Notes

Make sure you don’t skip the chilling step. It’s important to give the pudding time to set and soak into the cake before serving it.

Nutrition

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More Easy Dessert Recipes For Summer ⭐ Coconut Cream Pie | Pineapple Cookies | Raspberry Cream Cheese Pie | Strawberry Crunch Cake

FAQ

Can I make a poke cake ahead of time?

Yes, and it's preferred to make them ahead. Making a poke cake at least 4-5 hours or even the day before gives the pudding more time to set and soak into the cake, which improves the texture and makes it easier to slice.

Does this pineapple poke cake need two boxes of pudding?

Yes. I tested it with one, and it wasn’t enough to properly fill the holes. The cake ended up with dry spots instead of that evenly soaked texture.

Can I use fresh whipped cream instead of Cool Whip?

Yes, you can, but it won’t hold up as long. If you go that route, plan to serve it the same day for the best texture.

Pineapple Poke Cake

Why This Poke Cake Recipe Works