Sweet and refreshing pineapple poke cake is the best summer dessert! All you’ll need is cake mix, pineapple jello, Cool Whip, and some pineapple chunks to make this crowd-pleaser.
Why this recipe works
Poke cake meets pineapple cake, it’s a dream come true! Bursting with fresh summer flavor and a sweet topping of pineapple, toasted coconut, and Cool Whip, this pineapple poke cake makes for one delicious concoction.
RELATED: you might also like this recipe – Mini Pineapple Upside Down Cakes or Orange Pineapple Cake
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – Cake mix is great for this recipe as it cuts down on the prep time. White or yellow cake mix will do the trick here. If you’d like more color contrast in the cake, opt for a white cake mix. You could also make a homemade pineapple cake if you’d like!
TOPPING – Pineapple chunks and toasted coconut pair beautifully together, and we’ve also thrown in some maraschino cherries. All toppings are optional and can be switched up to match your taste. The top layer, Cool Whip, can be subbed out for a homemade whipped topping if preferred.
How to Make Pineapple Poke Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare cake mix according to box instructions. Pour into a 13×9 baking pan and bake.
- Use a serving fork or dowel to poke holes all over the cake.
- Into a liquid measuring cup, add the jello powder and 1 1/2 cups of boiling water. Whisk until jello is dissolved.
- Slowly pour gelatin over the cake while still in liquid form, pouring over each hole multiple times.
- Refrigerate cake for 45 minutes.
- Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pineapple chunks, toasted coconut, and maraschino cherries as desired.
- Refrigerate 1-2 hours before serving.
- To toast the coconut, add the shredded coconut to a sheet pan and spread evenly. Pop into a 350F oven for just a few minutes. Keep a close watch as the coconut will brown quickly.
Frequently Asked Questions & Expert Tips
Yes, this cake will be just fine made a day in advance. Keep it in an air-tight container )we recommend the baking dishes that come with a lid) and store it in the refrigerator. Top the cake with the maraschino cherries, pineapple, and toasted coconut before serving.
Absolutely! Since we are just topping the cake with pineapple, fresh pineapple will be just fine. Let your cut pineapple sit on some paper towels to help drain some of the liquid before topping the cake with it. Top with pineapple right before you’re about to serve.
Serving Suggestions
Pineapple poke cake is a light cake, perfect for enjoying after all sorts of meals or bringing along to a cookout or potluck! Serve at room temperature or chilled and cut into 15 slices or more for larger gatherings.
Top your cake with just Cool Whip (or homemade whipped cream) and serve as it, or add pineapple chunks, maraschino cherries, and toasted coconut!
More Poke Cake Recipes
- Raspberry Poke Cake
- Pistachio Poke Cake
- Boston Cream Poke Cake
- Lemon Curd Poke Cake
- Banana Pudding Poke Cake
- Watermelon Poke Cupcakes
- Chocolate Poke Cake
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Pineapple Poke Coke
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15 oz box yellow or white cake mix, prepared (you will need the ingredients on the back of the box)
- 6.8 oz pineapple jello prepared in liquid form, but not chilled (2 small boxes)
- 16 oz Cool Whip
- 20 oz canned pineapple chunks drained of liquid, or fresh pineapple
- ¾ cup shredded coconut
- maraschino cherries optional
Things You’ll Need
Before You Begin
- To toast the coconut, add the shredded coconut to a sheet pan and spread evenly. Pop into a 350F oven for just a few minutes. Keep a close watch as the coconut will brown quickly.
- Store tightly covered with plastic wrap or an air tight lid in the refrigerator for 3-4 days.
Instructions
- Prepare cake according to box directions. Bake in a 13×9 baking pan.
- Remove from oven and cool for ten minutes.
- Use a serving fork or dowel to poke holes all over the cake.
- Into a liquid measuring cup, add the jello powder and 1 1/2 cups of boiling water. Whisk until jello is dissolved.
- Slowly pour gelatin over the cake while still in liquid form, pouring over each hole multiple times.
- Refrigerate cake for 45 minutes.
- Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pineapple chunks, toasted coconut, and maraschino cherries as desired.
- Refrigerate 1-2 hours before serving.
Nutrition
Amanda Davis
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Janet says
How thick, in inches, is this cake, before adding frosting (topping)? Thank you.