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This Hawaiian Poke Cake combines the tropical flavors of pineapple and coconut with creamy banana pudding for a refreshing dessert that tastes like a vacation on a plate. I created this recipe for a summer potluck and it disappeared faster than any other dish on the table.
I first made this cake for my daughter's Hawaiian themed birthday party and now it's requested at nearly every family gathering. The combination of moist cake and creamy pudding creates a texture that's absolutely irresistible.
Ingredients
- Vanilla cake mix: Provides the perfect canvas for tropical flavors and saves significant prep time
- Sour cream: Adds moisture and richness to the boxed cake mix for a homemade taste
- Banana cream pudding: Creates a creamy filling with tropical flavor that complements the pineapple
- Crushed pineapple: Infuses the cake with sweet tangy flavor and authentic Hawaiian vibes
- Whipped topping: Creates a light cloud like finish that balances the rich cake beneath
- Optional coconut flakes: Add texture and enhance the tropical theme
Step-by-Step Instructions
- Prepare the Batter:
- Combine cake mix with eggs, milk, melted butter, and sour cream. This modified box mix approach creates a richer, more tender cake than following package directions. Beat for a full 2 minutes to incorporate air for a fluffier texture.
- Bake the Base:
- Pour batter into a greased 9x13 baking dish and bake at 350°F for 25 to 30 minutes. The cake is done when it springs back lightly when touched and a toothpick comes out clean. Allow to cool just slightly, about 5 minutes, before proceeding.
- Create the Poke Holes:
- Use the handle of a wooden spoon to make deep holes throughout the warm cake in rows about 1 inch apart. Make sure the holes are large enough to hold plenty of pudding. The warm cake will absorb the filling better than a completely cooled cake.
- Prepare the Filling:
- Whisk together banana cream pudding mix, milk, and 1 cup of crushed pineapple with its juice until the mixture begins to thicken slightly. Work quickly as the pudding will continue to set as you prepare it.
- Fill the Cake:
- Pour the pudding mixture over the cake focusing on filling each hole completely. Use a spatula to gently press the mixture into the holes, ensuring they're fully filled for that signature poke cake experience.
- Add the Layers:
- Spread remaining pudding mixture across the top of the cake creating an even layer. Drain the remaining pineapple thoroughly and distribute it evenly over the pudding layer for pops of fruit in every bite.
- Top it Off:
- Carefully spread whipped topping over the entire cake creating swoops and swirls for visual appeal. This light creamy layer balances the sweet fruity flavors underneath.
- Chill Thoroughly:
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the cake to absorb the moisture from the pudding creating that signature poke cake texture.
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My absolute favorite part of this cake is the contrast between the soft pudding soaked cake and the bits of crushed pineapple that add a subtle textural pop. My grandmother who grew up in Hawaii says this reminds her of the desserts from local potlucks of her childhood.
Make It Your Own
This recipe welcomes customization based on your preferences. Try coconut cream pudding instead of banana or add a layer of toasted coconut between the pineapple and whipped topping. For a more decadent version, fold miniature marshmallows into the whipped topping before spreading.
Storage and Serving
This cake stays fresh in the refrigerator for up to 5 days though it rarely lasts that long in my house. Keep it covered to prevent it from absorbing other flavors from the refrigerator. The cake does not freeze well due to the pudding and whipped topping which can separate upon thawing.
Perfect Pairing
Serve slices with a cup of Kona coffee or a scoop of vanilla ice cream for an extra special treat. For a complete themed meal, pair this dessert with Hawaiian grilled chicken and a side of coconut rice. This cake is substantial enough to serve as a standalone dessert but light enough to follow a full meal.
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Frequently Asked Questions
- → How do I make the pudding filling smooth?
Whisk the instant banana cream pudding with cold milk until no lumps remain. Mixing thoroughly ensures a creamy consistency for the cake filling.
- → Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Make sure to finely crush it and use the juices to replicate the canned version's texture and flavor.
- → What is the best way to spread the whipped topping?
Use a spatula to evenly spread the whipped topping across the cake. Be gentle to avoid mixing it with the pineapple or pudding layers.
- → Can I make this cake ahead of time?
Yes, the cake tastes even better when prepared a day ahead. Refrigerate it overnight for enhanced flavor and easier slicing.
- → What are the best garnishes for this cake?
Fresh pineapple chunks and toasted coconut are excellent options. You can also add a drizzle of caramel for extra sweetness.