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This Hawaiian poke cake brings the sunshine of tropical flavors right to your dessert table. The combination of moist vanilla cake soaked with sweet banana pudding and crushed pineapple creates an irresistible treat that tastes like a vacation on a plate. Perfect for summer gatherings, potlucks, or anytime you need a taste of paradise.
I first made this cake for my sister's luau-themed birthday party, and it disappeared faster than any other dessert on the table. Now it's requested at every family barbecue from May through September.
Ingredients
- French vanilla cake mix: Provides the perfect sweet base for tropical flavors
- Large eggs: Give structure and richness to the cake
- Whole milk: Creates a more tender crumb than water would
- Melted butter: Adds moisture and richness that vegetable oil cannot match
- Sour cream: My secret weapon for an extra moist cake that stays fresh longer
- Banana cream instant pudding: Creates that signature tropical flavor
- Crushed pineapple: Brings authentic Hawaiian vibes and juicy texture
- Cool Whip: Makes the topping light and fluffy while holding its shape beautifully
Step-by-Step Instructions
- Prepare The Cake:
- Mix together the french vanilla cake mix, eggs, milk, melted butter, and sour cream until smooth but do not overmix. Pour the batter into a greased 9x13 baking dish and bake according to package directions, usually around 25 to 30 minutes. Allow the cake to cool for about 10 minutes after baking before moving to the next step.
- Poke The Cake:
- Use the handle of a wooden spoon to poke holes all over the cake surface. Space them about 1 inch apart covering the entire cake. Be sure to poke all the way to the bottom of the pan for maximum flavor infusion.
- Prepare The Pudding Mixture:
- In a large bowl, whisk together the banana cream pudding mixes and 3 cups of cold whole milk until it begins to thicken, about 2 minutes. Drain half of the can of crushed pineapple very well, reserving the juice. Fold the drained pineapple into the pudding mixture.
- Fill The Holes:
- Pour the pudding mixture over the warm cake, using a spatula to guide it into the holes. Gently press the mixture to ensure it fills the holes completely. Some will remain on top which is perfect.
- Add The Topping:
- Fold the thawed Cool Whip into the remaining pudding mixture until fully combined. Spread this over the top of the cake in an even layer. Drain the remaining crushed pineapple and sprinkle it over the top of the cake.
- Chill And Set:
- Cover the cake and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld together and the cake to fully set up for the best texture and taste.
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The banana pudding and pineapple combination mimics the classic Hawaiian flavor profile without requiring special ingredients. I discovered this recipe during a particularly cold winter when I was dreaming of our family vacation to Maui. One bite and the whole family was transported back to those warm island days.
Storage Success
This poke cake actually improves with time as the flavors continue to meld in the refrigerator. Store it covered in the original 9x13 pan for up to 5 days. The cake will remain moist thanks to the pudding filling that continues to keep everything perfectly tender. Do not freeze this cake as the texture of the whipped topping and pudding will change significantly upon thawing.
Easy Variations
Transform this cake to match your preferences with simple swaps. Try coconut cream pudding instead of banana for a different tropical note. White cake mix can substitute for french vanilla if that's what you have on hand. For a boozy adult version, mix 2 tablespoons of rum into the pudding mixture before pouring over the cake for an authentic piña colada flavor profile that will wow your guests.
Serving Suggestions
While this cake is delicious on its own, you can elevate it for special occasions. Serve with a scoop of vanilla ice cream on the side for an extra indulgent dessert. Garnish individual slices with fresh banana slices, maraschino cherries, or toasted coconut just before serving. For a dramatic presentation at parties, insert small paper umbrellas or fresh orchids around the perimeter of the cake.
Frequently Asked Questions About Recipes
- → Can I use a different cake mix?
Yes, you can use yellow or golden butter cake mix instead of French vanilla for a slightly different flavor.
- → How can I make this without Cool Whip?
You can make homemade whipped topping by beating 2 1/4 cups heavy cream with 2/3 cup powdered sugar until stiff peaks form.
- → What type of milk works best?
Whole milk is recommended for richness and a creamier pudding texture. Lower-fat milk may result in thinner pudding.
- → Can I add coconut flavor?
Yes, add 1/2 to 1 teaspoon of coconut extract to the cake batter or the pudding topping for a coconut twist.
- → How long should the cake chill?
The cake should chill for at least 4 hours to allow the flavors to set and the pudding to thicken.