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This island-inspired poke cake blends sweet pineapple and coconut flavors with smooth banana pudding for a cool treat that feels like a mini vacation. I whipped up this dessert for a backyard gathering and it vanished quicker than all other dishes served.
I originally baked this for my kid's island-themed party and now everyone asks for it at family events. The mix of soft cake and creamy filling creates a texture you just can't resist.
Ingredients
- Vanilla cake mix: Forms the base for all the tropical tastes and cuts down your prep work
- Sour cream: Makes the boxed mix extra moist and gives it that from-scratch flavor
- Banana cream pudding: Adds a smooth tropical filling that works so well with the pineapple
- Crushed pineapple: Gives the cake its sweet tangy kick and true island feel
- Whipped topping: Adds an airy, fluffy layer that complements the dense cake underneath
- Optional coconut flakes: Bring extra crunch and boost the tropical theme
Step-by-Step Instructions
- Prepare the Batter:
- Mix cake mix with eggs, milk, melted butter, and sour cream. This better-than-box method makes a richer, softer cake than just following package steps. Mix for 2 full minutes to get air in for extra fluffiness.
- Bake the Base:
- Pour the mix into a greased 9x13 dish and bake at 350°F for 25 to 30 minutes. You'll know it's done when it bounces back when touched and a toothpick comes out clean. Let it cool a bit, around 5 minutes, before moving on.
- Create the Poke Holes:
- Take a wooden spoon handle and poke deep holes all through the warm cake, making rows about 1 inch apart. Make sure the holes are big enough to hold plenty of filling. The still-warm cake will soak up the pudding better.
- Prepare the Filling:
- Mix banana cream pudding powder, milk, and 1 cup of crushed pineapple with its juice until it starts to thicken. Work fast as the pudding sets quickly while you're mixing.
- Fill the Cake:
- Pour your pudding mix over the cake, making sure to get it into all the holes. Use a spatula to push the mix down into each hole for that true poke cake experience.
- Add the Layers:
- Spread any leftover pudding mix across the top in an even layer. Drain the rest of your pineapple well and scatter it over the pudding so every bite has some fruit.
- Top it Off:
- Gently spread whipped topping all over the cake, making some nice waves and peaks for looks. This light layer balances out the sweet fruit flavors below.
- Chill Thoroughly:
- Cover the cake loosely with plastic wrap and put it in the fridge for at least 4 hours, but overnight works even better. This sitting time lets all the flavors blend and helps the cake soak up moisture from the pudding.
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What I love most about this treat is how the pudding-soaked cake contrasts with little bits of pineapple that give you tiny bursts of flavor. My grandma who grew up in Hawaii tells me it reminds her of the sweet treats from community gatherings in her youth.
Make It Your Own
Feel free to switch things up based on what you like. Try using coconut pudding instead of banana or add a sprinkle of toasted coconut between the fruit and cream layers. For a fancier version, mix mini marshmallows into your whipped topping before putting it on.
Storage and Serving
This cake will stay good in the fridge for up to 5 days, though at my place it hardly ever sticks around that long. Keep it covered so it doesn't pick up other food smells. Don't try freezing it as the pudding and topping might separate when thawed.
Perfect Pairing
Enjoy this with a cup of Kona coffee or add a scoop of vanilla ice cream for something extra nice. For a full themed dinner, serve it after some grilled Hawaiian chicken and coconut rice. The cake can stand alone as dessert but isn't too heavy after a full meal.
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FAQs About the Recipe
- → How can I get a lump-free pudding mixture?
Mix the cold milk and banana cream pudding powder really well with a whisk. Don't stop until everything looks smooth and creamy for the best filling texture.
- → Is it okay to swap in fresh pineapple?
Sure thing! Just make sure you mash it up good and keep all the juice when you add it. This gives you the same moisture and flavor you'd get from the canned stuff.
- → What's the trick for adding the whipped topping?
Grab a flat spatula and gently spread the topping across your cake. Go slow and careful so you don't mix it into the pineapple or pudding underneath.
- → Can I make this dessert the night before?
Absolutely! It actually tastes better when it sits in the fridge overnight. The flavors blend together nicely, and it's easier to cut clean slices too.
- → What toppings work best with this cake?
Fresh chunks of pineapple and crunchy toasted coconut flakes are winners. If you want it sweeter, try adding a little caramel drizzle on top.