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Introduction
If you're craving a dessert that combines tropical flavors with a light, moist texture, look no further than the Hawaiian Poke Cake. This easy-to-make treat layers a buttery cake with fruity gelatin and whipped cream, bringing together the deliciousness of pineapple, coconut, and cake into every bite. Perfect for a summer gathering, holiday feast, or simply a fun treat to enjoy with friends and family, this Hawaiian-inspired poke cake will surely become a staple in your dessert repertoire. It's a refreshing and colorful dessert that's both simple and impressive!
Ingredients:
For the Cake:
1 box of yellow cake mix (plus ingredients as required on the box, usually eggs, oil, and water)
1 cup crushed pineapple (with juice)
For the Poke Cake Layer:
1 package of instant vanilla pudding mix (3.4 oz)
1 1/2 cups cold milk
1 package (3 oz) of tropical or regular gelatin (such as pineapple or orange flavor)
For the Topping:
1 1/2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup shredded coconut (optional)
Maraschino cherries (optional, for garnish)
Directions:
Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9x13-inch baking dish. Prepare the yellow cake mix as directed on the box. Add in 1 cup of crushed pineapple (including its juice) to the cake batter. This gives the cake extra moisture and a tropical flavor.
Bake the Cake: Pour the batter into the prepared baking dish and bake according to the cake mix instructions. Once done, remove from the oven and allow the cake to cool for about 15-20 minutes.
Make the Poke Cake: While the cake is cooling, prepare the pudding and gelatin layers. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk, allowing it to thicken for 2-3 minutes. In a separate small bowl, dissolve the gelatin in 1/2 cup boiling water. Stir well until completely dissolved.
Poke the Cake: Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon or a fork to poke holes all over the cake, making sure to create spaces for the pudding and gelatin to seep in.
Layer the Cake: Pour the prepared vanilla pudding over the cake, ensuring that it fills the holes. Then, pour the gelatin over the cake as well, letting it fill the holes and soak into the cake.
Chill the Cake: Refrigerate the cake for at least 3 hours, or overnight if possible, to let the flavors meld and the cake absorb the pudding and gelatin.
Whipped Cream Topping: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake, covering the entire surface.
Add the Finishing Touches: Sprinkle the shredded coconut and garnish with maraschino cherries if desired. Serve chilled and enjoy!
Serving and Storage Tips:
Serving: This cake is best served cold. After topping with whipped cream and coconut, slice into squares and serve immediately, or refrigerate it until ready to serve. It's perfect for summer barbecues, birthdays, and holiday parties.
Storage: Store any leftover poke cake in an airtight container in the refrigerator for up to 3-4 days. The whipped cream topping may soften, but the cake will remain moist and flavorful. It’s not recommended to freeze the cake, as the texture may change.
Variations:
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