Description
This Pineapple Upside-Down Poke Cake is a moist and tropical dessert that’s easy to make and perfect for any occasion. A fusion of a classic upside-down cake and a creamy poke cake, this recipe guarantees an indulgent treat that everyone will love.
Ingredients
Scale
For the Cake Base:
- 1 (15.25 oz) package yellow or butter cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup oil or melted butter
For the Filling:
- 1 (20 oz) can crushed pineapple (divided)
- 1 (5.1 oz) box vanilla instant pudding mix
- 1 1/2 cups milk
- 1 cup pineapple juice (reserved from the crushed pineapple can)
For the Topping:
- 1 (8 oz) tub whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with cooking spray or butter.
- In a large mixing bowl, combine the cake mix, eggs, water, oil (or melted butter), and 2/3 cup of the drained crushed pineapple. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cake to room temperature.
- Using a wide straw or the handle of a wooden spoon, poke holes evenly across the cake.
- Whisk together the pudding mix, milk, and 1 cup of reserved pineapple juice until thickened. Pour the mixture over the cake, ensuring it seeps into the holes.
- Combine the remaining crushed pineapple with the whipped topping and spread evenly over the cake.
- Refrigerate for at least 4 hours or overnight.
- Slice, serve, and enjoy!
Notes
- Make sure to fully drain the crushed pineapple to avoid excess moisture in the cake.
- Refrigerating the cake overnight enhances the flavor and texture.
- Add garnishes like maraschino cherries or toasted coconut for extra visual appeal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg