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Pineapple Poke Cake

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WJHERTEL

I combined two favorite cake recipes to come up with this one. Always a hit parties and potlucks. The topping really makes this one great. Lemon Jell-O® works well too.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
  4. Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
  5. Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
  6. Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.
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Reviews

LibertyBelle78
1
10/20/2014

I made this on a whim, for no special occasion other than to use a pineapple cake mix I bought for some odd reason. I used the juice of the canned pineapple in place of the water, and whole eggs instead of just whites. Finally, I added a block of cream cheese and some confectioners sugar to the pineapple/cool whip/pudding mixture. The end result: my husband declared this to be the best dessert I have ever made him. Thanks for making me a kitchen hero!