pineapple-poke-cake

Pineapple Poke Cake

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  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    7 h
WJHERTEL
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch cake

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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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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Hawaiian Pineapple Upside Down Cake

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Pineapple Cake II