The recipe starts with a simple yellow cake mix, but the final results are anything but basic. You’ll prepare the cake according to the box directions and bake it in a 9×13-inch pan. As the cake bakes, whip up the pudding layer consisting of cream cheese, vanilla pudding mix, and whole milk. Once that’s nice and smooth, pop it in the fridge to set until the cake has cooled.
For the classic poke cake step, use the handle of a serving spoon to poke holes all over the cake. Pour the crushed pineapple, juice and all, over the cake, spreading it out evenly. The pineapple juice soaks into the cake so every bite is loaded with flavor. Next, spread the chilled pudding mixture over the pineapple layer for some creamy contrast.
Finish it all off with a layer of cool whip and a sprinkle of shredded coconut. Simple as that, your cake is ready to go! Place the cake in the fridge if you’ve made it ahead of time so it stays nice and fresh. Serve this tropical treat for birthdays, bridal showers, or family get-togethers. It’s sure to be a hit on any occasion.
