Description
This Hawaiian Poke Cake is a tropical delight that combines moist vanilla cake, banana pudding, crushed pineapple, and fluffy whipped topping. Every bite is packed with fruity flavors that transport you to an island paradise. Perfect for summer gatherings, potlucks, and anytime you need a taste of the tropics!
Ingredients
For the Vanilla Cake Base:
- 1 box French vanilla cake mix
- 3 eggs
- 1 cup whole milk
- 1/2 cup melted butter
- 1/2 cup sour cream
For the Pineapple Banana Pudding Topping:
- 1 package (3.4 oz) banana cream instant pudding mix
- 2 cups whole milk
- 1 can (20 oz) crushed pineapple, drained
- 1 container (8 oz) Cool Whip (or homemade whipped cream)
Instructions
- Bake the Cake
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Prepare and bake the French vanilla cake mix according to the package instructions, substituting the milk for water and adding sour cream and melted butter for extra moisture.
- Once baked, let cool slightly before poking large holes all over the cake using the handle of a wooden spoon.
- Prepare the Creamy Filling
- In a bowl, whisk together banana pudding mix and milk until smooth.
- Stir in the drained crushed pineapple.
- Pour the mixture over the cake, ensuring it seeps into the holes.
- Add the Whipped Topping
- Spread the remaining crushed pineapple over the pudding layer.
- Evenly spread Cool Whip over the top.
- Chill & Serve
- Refrigerate for at least 4-6 hours, or overnight for best results.
- Serve chilled, garnished with toasted coconut, fresh pineapple, or banana slices if desired.
Notes
- Use a different cake mix flavor for variations (yellow, butter, or pineapple cake).
- Swap banana pudding for vanilla or coconut if preferred.
- Store in the refrigerator for up to 4 days. Best enjoyed within the first 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-Inspired