Pineapple Poke Coke

Servings: servings

Calories: 244cal

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

Prepare cake according to box directions. Bake in a 13x9 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.

5 from 10 votes

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.

Course: Dessert

Cuisine: American

Prep Time10

Cook Time30

Chill Time2

Total Time2 40