Description
Discover the ultimate tropical treat with this Hawaiian Pineapple Poke Cake, a moist yellow cake infused with grape juice and topped with sweet crushed pineapple, airy whipped topping, and a generous dusting of sweetened shredded coconut. Perfect for summer gatherings, this no‑frosting cake delivers bright pineapple flavor and a light, fluffy texture that melts in your mouth. Ready in under an hour, it chills beautifully, making it an eye‑catching and colorful centerpiece for any festive occasio
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup grape juice
- 1 can crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup whipped topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl combine cake mix, water, oil, and eggs; mix until smooth.
- Pour batter into dish and bake 25‑30 minutes.
- Cool 10 minutes, then poke holes with a wooden spoon handle.
- Pour grape juice over cake, let soak.
- Spread crushed pineapple, then whipped topping.
- Sprinkle shredded coconut and refrigerate at least 2 hours before serving.
Notes
- For a gluten‑free version
- substitute a gluten‑free yellow cake mix. Use coconut milk instead of water for extra richness. The cake can be frozen in individual slices for up to two months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Hawaiian Pineapple Poke Cake, pineapple cake recipe, poke cake recipe, tropical dessert ideas, easy cake recipes, summer dessert recipes, pineapple coconut cake, no-bake cake alternatives, quick party desserts, fruity cake ideas