Hawaiian Poke Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box Duncan Hines French vanilla cake mix
02 -
3 large eggs, room temperature
03 -
1 cup whole milk
04 -
⅓ cup unsalted butter, melted
05 -
2 tablespoons sour cream
→ Filling and Topping
06 -
2 (3.4 ounce) boxes banana cream instant pudding
07 -
3 cups cold whole milk
08 -
20 ounce can crushed pineapple in 100% juice (divided use)
09 -
8 ounce container whipped topping, thawed
10 -
Fresh pineapple (optional garnish)
11 -
Toasted coconut (optional garnish)
# Instructions:
01 -
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a large bowl with an electric hand mixer or stand mixer, combine the cake mix, eggs, milk, melted butter, and sour cream. Mix for 2 minutes until thoroughly combined.
03 -
Pour the batter into the prepared baking dish. Bake for 25-30 minutes until the cake springs back under your finger or a toothpick inserted into the center comes out clean. Allow the cake to cool for about 5 minutes.
04 -
Using the handle of a wooden spoon, make large holes in rows across the cake for the pudding to fill.
05 -
In a bowl, whisk together the pudding mix, cold milk, and 1 cup of the crushed pineapple with juice until combined and slightly thickened.
06 -
Pour the pudding mixture into the holes, pressing down with a spatula to ensure they're fully filled. Evenly spread the remaining pudding mixture across the top of the cake.
07 -
Drain the remaining crushed pineapple and spread it evenly on top of the pudding layer.
08 -
Spread the whipped topping evenly over the pineapple layer.
09 -
Cover the cake loosely with plastic wrap and refrigerate for 3-4 hours or overnight. This allows the flavors to meld and improve.
10 -
Cut into slices and serve with optional garnishes like fresh pineapple or toasted coconut.
# Notes:
01 -
Allowing the cake to chill for several hours enhances its flavor and texture.