This cake is easy, delicious and inexpensive to make!

Cindi

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.

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  • Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.

  • In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.

Nutrition Facts

344 calories; protein 3g 6% DV; carbohydrates 61.4g 20% DV; fat 10.3g 16% DV; cholesterol 2.5mg 1% DV; sodium 531.9mg 21% DV. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2008
The trick to making this not get soggy is to drain the juice from the pineapple and put the fluffy topping directly on the top of the cake then the pineapple and coconut scattered across the whole cake. My family has been making it that way for years and it's the most requested cake we make. Also we double the topping and make it in a big jelly roll pan and use a butter yellow cake mix. It's delicious and making it this way it keeps well in the in the fridge for days. Read More
(78)

Most helpful critical review

Rating: 1 stars
08/15/2007
We didn't really care for this at all. And make sure your whip topping is FROZEN or you'll have a puddle on top of your cake!!!!!!! Read More
(11)
48 Ratings
  • 5 star values: 39
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/28/2008
The trick to making this not get soggy is to drain the juice from the pineapple and put the fluffy topping directly on the top of the cake then the pineapple and coconut scattered across the whole cake. My family has been making it that way for years and it's the most requested cake we make. Also we double the topping and make it in a big jelly roll pan and use a butter yellow cake mix. It's delicious and making it this way it keeps well in the in the fridge for days. Read More
(78)
Rating: 5 stars
08/20/2009
This is a great dessert. It's supposed to be a bit moist so DON'T drain the pineapple as someone suggested. The whipped topping should be refrigerated not frozen -- you just have to make sure that your cake has cooled before frosting with the topping/pudding mixture. Follow the recipe and you will not be disappointed! I bake a lot of fancy cakes from complicated recipes but my kids continue to request this one really often. It's that good! Read More
(52)
Rating: 5 stars
08/07/2003
What a GREAT recipie! It was so simple to make and tasted fantastic. I made it for a luau themed party and everyone could not say enough about it. You could easily get away with 1 package of pudding and 1/2 the cool whip bc it made a ton of topping. I wasn't too disappointed as I just ate the rest! The only thing I did differently was bake some shredded coconut and add it on top for appearance! Thanks for the instant classic! Read More
(33)
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Rating: 5 stars
07/20/2009
I have made this cake countless times and it is always a crowd pleaser. I let the cake cool completely before putting the topping on to prevent the topping from becoming a big liquid mess. Also when you make the cake itself replace part of the water the recipe calls for with pineapple juice. You really get the pineapple flavor throughout. I also top the cake with toasted coconut. Read More
(30)
Rating: 4 stars
08/29/2002
I suggest leaving this cake in the fridge for about one day to really appreciate the taste of the cake. It's a good light tasting cake. Read More
(21)
Rating: 5 stars
09/03/2004
Darn this cake is GREAT! I did not think there was to much topping because the next day you see that the cake soaks up most of it. I did however use only 2/3 of the milk the pudding directions called for. Definately poke them holes big to soak up the yummy flavor. This is GOOOOOOOOD!! Read More
(21)
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Rating: 4 stars
12/09/2010
My Family has made this cake for years. The only diffrence being that we mix half of the pudding mix with the juice from the pinapple and layer that first onto the cake allowing it to soak into it through the holes and adding the pinapple to the whipped cream and the other half off the pudding for the topping and topping off with shredded coconut.. yum Read More
(11)
Rating: 1 stars
08/14/2007
We didn't really care for this at all. And make sure your whip topping is FROZEN or you'll have a puddle on top of your cake!!!!!!! Read More
(11)
Rating: 5 stars
10/27/2010
This is by far a great easy cake!!! The top review made it sound like that cake was going to be soggy... Well let me tell you what. The only thing that I did do was to wait till the cake was completely cooled down (room temp) before you put the frosting (Cool whip and Jello Mix) I think that is the hidden secret. I did make some toasted coconut to go on the top of the cake. EXCELLENT CAKE!!! A KEEPER!!!!!!!!!!!! If you love this cake.. you will love the coconut poke cake... Try it! Read More
(10)
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