Pineapple Coconut Poke Cake
This fluffy cake with pudding and cream cheese is infused with pineapple and coconut for a tropical twist. It's coated in whipped topping and topped with more pineapple and toasted coconut for a sweet finish.
ingredients
- 1 package of white cake mix
- 1 1/4 cup of pineapple juice
- 1/2 cup of vegetable oil
- 3 eggs
- 1 package instant vanilla pudding mix
- 1 cup of milk
- 8 oz of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 can of crushed pineapple, drained
- 2 cups of whipped topping
- 1/2 cup of toasted coconut flakes
steps
- 1.
Preheat the oven to 350 degrees F and grease a 9x13 inch baking pan
- 2.
In a mixing bowl, combine cake mix, pineapple juice, vegetable oil, and eggs until smooth
- 3.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean
- 4.
In a separate bowl, whisk together vanilla pudding mix and milk until it thickens
- 5.
Add in softened cream cheese and powdered sugar, beat until fluffy.
- 6.
Once the cake is cooled, poke holes into the cake with a fork.
- 7.
Spread the pudding mixture on top of the cake and into the holes.
- 8.
Top with drained crushed pineapple and whipped topping.
- 9.
Garnish with toasted coconut flakes.
- 10.
Refrigerate for at least an hour before serving.
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