🍍 Hawaiian Pineapple Coconut Poke Cake
Serves 12 | Prep: 20 min | Bake: 25–30 min | Chill: 4+ hrs | Total: ~6 hrs (mostly hands-off)
🛒 Ingredients
For the Cake Base:
1 box (15.25 oz) yellow cake mix (plus ingredients listed on box: eggs, oil, water)
1 (8 oz) can pineapple tidbits in juice, drained (reserve ½ cup juice)
For the Poke Filling:
½ cup reserved pineapple juice
½ cup coconut milk (canned full-fat for creaminess, or light for lighter version)
Optional: 1 tsp rum extract or 1 tbsp dark rum (for grown-up flavor)
For the Creamy Layer:
1 (3.4 oz) package instant vanilla pudding mix
1 cup cold milk
1 (8 oz) container whipped topping (Cool Whip), thawed (or 1½ cups homemade whipped cream)
For the Topping:
½ cup toasted coconut flakes
½ cup drained pineapple tidbits
½ cup chopped maraschino cherries (optional, for color)
Fresh mint leaves (optional, for garnish)
🍈 Optional Upgrade: Add diced mango or kiwi for extra tropical flair!
👩🍳 Step-by-Step Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
