Pineapple Poke Cake

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.