Hawaiian Poke Cake


Hawaiian Poke Cake

Hawaiian Poke Cake
4 Hr
25 Min

Get out your beach chairs and pass out the flower leis 'cause this Hawaiian Poke Cake is going to transport you to a tropical paradise. In this easy cake-mix dessert, we've included all the flavors you'd expect in a Hawaiian recipe, including coconut, pineapple, and macadamia nuts.

What You'll Need

  • 1 (15.25-ounce) package French vanilla cake mix
  • 1 (20-ounce) can crushed pineapple, drained and juice reserved
  • 2 (4-serving-size) packages instant coconut cream pudding mix
  • 4 cups milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1/2 cup coconut, toasted
  • 1/2 cup macadamia nuts, coarsely chopped

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, prepared cake mix according to package directions, replacing the water with reserved pineapple juice, and adding enough water for total amount required. Pour into baking dish.
  3. Bake 25 to 30 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes. Using the handle of a wooden spoon, poke large holes over entire cake.
  4. In a large bowl, whisk pudding mix and milk just until pudding begins to thicken but is still pourable. Add pineapple and mix well. Pour mixture over cake and into holes, using handle of spoon to help fill holes, if necessary. Evenly spread whipping topping over pudding. Sprinkle evenly with coconut and nuts.
  5. Cover and refrigerate 4 hours, or until ready to serve.

Just a Suggestion!

  • For that tropical taste and look, when ready to serve, garnish each slice with a maraschino cherry!

Nutritional InformationShow More

Servings Per Recipe: 15

  • Amount Per Serving % Daily Value *
  • Calories 322
  • Calories from Fat 111
  • Total Fat 12g 19 %
  • Saturated Fat 7.5g 37 %
  • Trans Fat 0.1g 0 %
  • Protein 3.6g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 5.2mg 2 %
  • Sodium 353mg 15 %
  • Total Carbohydrates 48g 16 %
  • Dietary Fiber 1.2g 5 %
  • Sugars 33g 0 %

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P.S. #2 I use a straw or wooden spoon handle to make the holes. A fork is totally useless.

I bake cakes for our monthly 'Silver Belles' (us older gals) birthdays. we meet at the BD's favorite restaurant and I always bring the cake. THIS is one of their favorites but NO NUTS. I used to put nuts on half the cake but one girl who is allergic got a tiny piece on her cake. ended up in hospital. SO I don't use nuts in any of my cakes anymore.

P.S. In the cookbook I have it's called Better than Sex Cake (with a few changes in recipe)

I love coconut, pineapple, and pecans, so I didn't use the academia nuts. It was still delicious and unbelievably easy. I like cold desserts, so I keep it in the frig.

This Hawaiian poke cake was wonderful. I did poke more holes than pictured above and it was so very moist and very tasty. (I had to have another portion!) I served this to a group of women from bible study. They were absolutely in awe of it's presence and it's taste! Makes a beautiful show off kind of dessert!

This was just OK. I believe that it might be better with half the amount of pudding. Next time I will use 1 box and 2 cups of milk. I did add rum to the cake and the topping but it was still bland and needed something.

Turned out nice made as directed I didn't use nuts and they probably do add to the flavor as well as significantly to the expense To our tastes it is a bit bland others probably would not agree The pudding is interchangeable according to personal taste as well as the fruit if it is processed to the size it can be mixed onto the pudding I give it a as the finished product is comes out as promised and pictured I like the French vanilla cake it is preferable over a plain yellow cake mix For personal taste next time I will kick it up a bit with maybe a liquor or some sort of an addition It is a receipt that can be played with and altered as long as you don't stray to far from the basic mechanics of the cake In the future if I use nuts IRead More will also toast them same process as toasting coconut

I'm one of those people who can't stand coconut. What would be the best flavor of pudding to use instead of the coconut? Thanks.

We think the best substitute for the coconut pudding in this recipe is either vanilla or banana flavored pudding. Enjoy!

I always us vanilla. QUeSTION? Can instant pudding be made with juice or does it need the fat in milk to firm up?

best one I have had

This recipe is well over 30 years old (but we didn't poke it). Great for a summer picnic with lots of people if you do it in a jelly roll pan.


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