Ingredients
- 1 (16.25 oz) box of French vanilla cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 2 (3.4 oz) boxes of coconut instant pudding mix
- 1 (20 oz) can crushed pineapple (juice reserved)
- 4 cups half-and-half
- 1 (16 oz) container of thawed frozen whipped topping
- 1 (7 oz) package of sweetened shredded coconut
- Optional: ½ cup toasted and roughly chopped macadamia nuts
Preparation
Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
Drain the crushed pineapple, reserving the juice. Measure the reserved pineapple juice and add water until you have 1 cup of liquid.
Prepare the cake mix according to the package instructions, using the pineapple water mixture instead of plain water. Pour the batter into the baking dish and bake for 25-30 minutes.
While the cake is baking, whisk together the pudding mix and half-and-half in a separate bowl until it just thickens.
Once the cake is out of the oven, use the handle of a wooden spoon to poke holes all over the surface. Pour half of the pudding mixture over the warm cake. Stir the reserved pineapple into the remaining pudding mixture and pour it over the cake. Refrigerate until set.
If using macadamia nuts, toast them in the oven for 5-7 minutes at 350°F. Once cooled, roughly chop and set aside.
For the frosting, stir the thawed whipped topping until smooth, then add a dollop to each slice of cake. Sprinkle with shredded coconut and macadamia nuts (if using). Serve immediately or chill until ready to enjoy!
Print Hawaiian Poke Cake
Ingredients
- 1 (16.25 oz) box of French vanilla cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 2 (3.4 oz) boxes of coconut instant pudding mix
- 1 (20 oz) can of crushed pineapple, juices reserved
- 4 cups half-and-half
- 1 (16 oz) container of frozen whipped topping, thawed
- 1 (7 oz) package of sweetened shredded coconut
- Optional: ½ cup toasted macadamia nuts, roughly chopped
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with cooking spray. Set it aside.
- Drain the crushed pineapple, keeping the juices. Pour the reserved juice into a measuring cup and add water until it reaches 1 cup.
- Follow the cake mix instructions, using the pineapple water mixture instead of regular water. Pour the batter into the prepared dish and bake for 25-30 minutes.
- In a separate bowl, whisk the pudding mix with the half-and-half until it thickens.
- Once the cake is baked, poke holes over the top with the handle of a wooden spoon. Pour half of the pudding mixture over the warm cake. Stir the reserved pineapple into the remaining pudding mixture and pour it over the cake. Chill in the refrigerator until set.
- If using macadamia nuts, toast them in a 350°F oven for 5-7 minutes. Once cooled, chop them roughly and set aside.
- For the frosting, smooth out the thawed whipped topping. Add a spoonful to each slice of cake. Top with shredded coconut and toasted macadamia nuts if desired. Serve immediately or refrigerate until ready to enjoy!
