Hawaiian Poke Cake brings the tropical flavors of the islands right to your dessert table with vibrant colors and refreshing taste. This delightful treat combines a moist vanilla cake base with fruity gelatin that “pokes” through the cake, creating beautiful color streaks and pockets of flavor in every bite.
Perfect for summer gatherings, family celebrations, or whenever you need a taste of paradise, this eye-catching dessert is surprisingly simple to make yet delivers impressive results. The combination of sweet cake, fruity gelatin, and creamy topping creates a dessert that’s both nostalgic and refreshingly unique.
Why You’ll Love This
- Simple ingredients that are easy to find at any grocery store
- Make-ahead friendly – actually tastes better when made a day in advance
- Customizable with different gelatin flavors to match any occasion
- Impressive presentation with minimal effort – perfect for potlucks
- Kid-friendly while still sophisticated enough for adult gatherings
Ingredients
- 1 box French vanilla cake mix
- 3 large eggs, at room temperature
- 1 cup whole milk
- ⅓ cup melted unsalted butter
- 2 tablespoons sour cream
- 2 boxes (3.4 ounce each) banana cream instant pudding
- 3 cups cold whole milk
- 1 can (20 ounce) crushed pineapple in its juice
- 1 tub (8 ounce) whipped topping, thawed
- Fresh pineapple chunks for garnish (optional)
- Toasted coconut flakes for garnish (optional)
Instructions
- Heat your oven to 350°F. Grab a 9×13-inch baking dish and give it a good spray with nonstick cooking spray.
- In a large bowl, mix together the vanilla cake mix, eggs, milk, melted butter, and sour cream. Beat with a mixer for about 2 minutes until everything’s nice and smooth. Pour this into your prepared baking dish.
- Slide the cake into the oven and bake for 25-30 minutes. You’ll know it’s done when the top springs back when you touch it or when a toothpick stuck in the middle comes out clean. Let it cool for about 5 minutes.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake in rows. Make sure the holes are big enough for the pudding to seep into.
- In a bowl, whisk together the banana pudding mix, cold milk, and 1 cup of the crushed pineapple with its juice until it starts to thicken.
- Pour the pudding mixture over the cake, making sure it fills all those holes you made. Use a spatula to gently push it down into the holes. Spread any remaining pudding evenly across the top.
- Drain the remaining crushed pineapple and spread it over the pudding layer.
- Spread the whipped topping evenly over everything. Cover the cake loosely with plastic wrap and pop it in the fridge for at least 4 hours or overnight – the longer the better!
- Cut into squares and serve chilled. If you’re feeling fancy, top each piece with some fresh pineapple chunks and a sprinkle of toasted coconut.
Tips & Variations
- For a coconut version, use coconut cake mix instead of white cake.
- Try different gelatin flavor combinations like lime and orange for a citrus twist.
- Add 1 teaspoon of coconut extract to the cake batter for extra tropical flavor.
- For a boozy adult version, replace 1/4 cup of the boiling water with rum when dissolving the gelatin.
- Make mini poke cakes in cupcake liners for individual servings.
- Fold diced mango into the whipped topping for extra tropical flavor.
Serving Suggestions
Serve this Hawaiian Poke Cake chilled with a scoop of vanilla ice cream or a side of fresh tropical fruit salad. For an authentic Hawaiian experience, pair it with a cup of Kona coffee or a refreshing tropical punch.
This cake makes a beautiful centerpiece for luau-themed parties or summer barbecues. Cut into squares and serve on plates decorated with paper umbrellas or fresh hibiscus flowers for a festive touch.
Notes
- The cake will keep in the refrigerator for up to 3 days, though the whipped topping is best when fresh.
- For the best flavor, make this cake at least 4 hours ahead of time to allow the gelatin to fully set and flavors to meld.
- Toast coconut by spreading it on a baking sheet and baking at 325°F for 5-7 minutes until golden brown.
- The cake should be stored covered in the refrigerator due to the dairy topping.
FAQs
Can I use a homemade cake instead of a box mix?
Absolutely! Any sturdy vanilla or white cake recipe will work. Just make sure it’s not too delicate or it may fall apart when poked.
Can I make this with sugar-free gelatin?
Yes, sugar-free gelatin works perfectly in this recipe with no adjustments needed.
Why didn’t my gelatin soak into the cake properly?
Make sure your holes are deep enough (almost to the bottom of the cake) and wide enough. Using a wooden spoon handle creates the perfect size holes.
Can I freeze leftover poke cake?
While you can freeze it, the texture of the whipped topping may change upon thawing. If planning to freeze, consider adding the topping and garnishes after thawing.
[recipe_card]
