Hawaiian Poke Cake
A light and creamy cake made with pineapple and fresh cream. Add toasted coconut and pecans to make it amazing! @mostdeliciouslife.com
Ingredients
- 1 boxed White cake mix **make and bake according to directions in a 9x13" baking dish
- 2 3.4 ounces boxes instant vanilla pudding
- 3 cups milk
- 1 20 ounce can crushed pineapple, split
Whipped Frosting
- 1 8 ounce cream cheese, softened
- ½ cup white sugar
- 1 tsp vanilla
- 2 cups whipping cream
Toppings
- toasted coconut
- chopped pecans
Instructions
- Bake cake and let cool.
- Whip together the pudding mix and the cold milk.
- Measure 1 cup of undrained crushed pineapple into pudding. Mix well.
- Using the end of a wooden spoon poke holes all over the cake.
- Spoon the pudding mixture onto the cake and use a teaspoon to gently push into the holes.
- Spoon the remaining undrained crushed pineapple over the top.
Whipped Frosting
- Combine the cream cheese, sugar and vanilla in a bowl. Use an electric beater to mix well.
- Add the whipping cream and whip on high until stiff peaks form.
- Spread onto cake and top with coconut and pecans as desired.