Hawaiian Poke Cake Delight (Print-Friendly Format)
Moist cake with banana, pineapple, and creamy topping—perfect tropical treat.
# Required Ingredients:
→ Vanilla Cake
01 -
1 box (15.25 oz) French vanilla cake mix
02 -
3 large eggs
03 -
1 cup whole milk
04 -
1/3 cup butter, melted
05 -
2 tablespoons full-fat sour cream
→ Pineapple Banana Pudding Whipped Topping
06 -
2 boxes (3.4 oz each) banana cream instant pudding mix
07 -
3 cups whole milk
08 -
1 can (20 oz) crushed pineapple, divided
09 -
12 ounces Cool Whip, thawed
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the French vanilla cake mix, eggs, whole milk, melted butter, and sour cream. Whisk until smooth. Pour the batter into a greased 9x13-inch cake pan.
02 -
Bake the cake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
03 -
In a mixing bowl, whisk the banana cream instant pudding mix with 3 cups of whole milk until thickened. Stir in half of the crushed pineapple.
04 -
Using the end of a wooden spoon or a skewer, poke holes all over the cooled cake. Pour the prepared pudding mixture evenly over the cake, ensuring it fills the holes.
05 -
Spread the thawed Cool Whip evenly over the top of the pudding layer. Sprinkle the remaining crushed pineapple on top of the Cool Whip.
06 -
Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld together. Slice and serve chilled.
# Additional Information:
01 -
For a richer texture, use whole milk or half and half to prepare the pudding.
02 -
To enhance the tropical flavor, add 1/2 teaspoon to 1 teaspoon of coconut extract to the cake or pudding mixture.
03 -
If desired, substitute Cool Whip with homemade whipped cream using 2 1/4 cups heavy whipping cream and 2/3 cup powdered sugar.