Pineapple Poke Cake is a moist white cake soaked with crushed pineapple and topped with tangy cream cheese frosting and toasted coconut. The poke method infuses tropical flavor throughout, making it an ideal make-ahead dessert for gatherings.
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Drain the crushed pineapple, reserving the juice for later.
Melt the butter in a microwave-safe bowl.
In a large mixing bowl, combine the white cake mix, milk, melted butter, and eggs.
Using a hand mixer, blend the ingredients until the batter is smooth.
Fold the drained crushed pineapple into the cake batter.
Grease a 9x13 inch baking dish with non-stick spray or butter.
Pour the batter into the prepared dish and spread evenly.
Bake at 350°F until a toothpick inserted into the center comes out clean, about 30-35 minutes.
While the cake is still warm, poke holes all over the top using a skewer or the handle of a wooden spoon.
Pour the reserved pineapple juice over the cake, spreading it evenly so it soaks into the holes. Let the cake cool completely.
To make the frosting, beat the softened cream cheese in a bowl with a hand mixer until smooth.
Add the vanilla extract and powdered sugar, and mix until combined.
With the mixer on low, slowly pour in the heavy whipping cream. Increase the speed and beat until the frosting is light, fluffy, and forms stiff peaks.
Spread the frosting evenly over the cooled cake.
If desired, garnish with toasted coconut and fresh pineapple wedges.
Slice and serve.
Cover and refrigerate up to 3 days. Serve chilled or at room temperature; frosting may soften if left out longer than 1 hour.
Poking holes allows the pineapple mixture to soak into the warm cake, infusing it with tropical flavor and keeping it moist throughout.
Yes. Bake and poke the cake up to 2 days ahead, cover, and refrigerate. Add frosting and toppings the day of serving for best texture.
The recipe uses canned crushed pineapple for the poke liquid; fresh pineapple pieces are added as garnish on top for texture contrast.
Spread unsweetened coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring halfway, until golden and fragrant.
Whipped cream frosting or buttercream will work, but cream cheese provides the tangy flavor that balances the tropical sweetness.
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