Get ready to transform an ordinary cake into a mouthwatering tropical sensation that will have everyone begging for seconds! This Easy Pineapple Poke Cake is not just a dessert; it's a creamy, fruity adventure that combines the sweetness of yellow cake, the tanginess of pineapple, and the richness of condensed milk into one irresistible treat. Whether you're hosting a summer party or craving a delightful dessert, this recipe promises to be your new go-to crowd-pleaser that looks and tastes like you spent hours in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- Prepare the yellow cake mix according to the package instructions. Use a large mixing bowl and follow the recommended ingredients typically listed on the box (usually water, oil, and eggs).
- Pour the prepared cake batter into the greased baking pan, spreading it evenly with a spatula.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 5-10 minutes while still in the pan.
- Using the handle of a wooden spoon or a similar round object, poke holes all over the warm cake, spacing them about 1 inch apart.
- Drain the crushed pineapple, reserving the juice. Spread the crushed pineapple evenly over the cake, ensuring it fills the holes.
- Slowly pour the sweetened condensed milk over the cake, making sure it seeps into the holes.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to cool completely.
- Before serving, spread the whipped topping evenly over the cake.
- Sprinkle shredded coconut and chopped pecans over the whipped topping for added texture and flavor.
- Slice into 12 equal pieces and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
- For extra moisture, ensure your cake is still warm when poking holes to help the pineapple and condensed milk absorb better.
- Use a wooden spoon handle or the back of a wooden utensil for evenly spaced holes.
- Drain the pineapple thoroughly to prevent excess liquid from making the cake soggy.
- Chill the cake for at least 2 hours to allow flavors to meld and set properly.
- For a more decadent version, toast the coconut and pecans before sprinkling on top.
- If you prefer, you can substitute whipped cream for whipped topping for a more homemade feel.
- This cake keeps well in the refrigerator, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 15mg
