A Taste of the Tropics in Every Bite
Every now and then, a dessert comes along that can whisk you away to an exotic destination. Picture yourself on a sun-drenched beach, with gentle ocean breezes carrying the fragrance of exotic blooms, and the soft Hawaiian sunshine caressing your face. That’s exactly the experience you can create in your own kitchen with our enchanting Hawaiian Poke Cake.
This delightful creation captures the essence of island living through its harmonious blend of coconut, pineapple, and crunchy macadamia nuts. It’s the perfect centerpiece for any social occasion, from intimate family dinners to casual social gatherings.
The beauty of this recipe lies in its simplicity – minimal effort yields maximum impact. The result is a wonderfully moist cake bursting with tropical flavors that’s sure to earn a permanent spot in your dessert repertoire. Ready to start baking?
Why This Hawaiian Poke Cake Works
- Island-Inspired Flavors – Every forkful delivers a perfect balance of coconut pudding, pineapple, and coconut flakes, creating an authentic tropical experience.
- Perfectly Moist Interior – The signature poke technique ensures the pudding penetrates deeply, creating an incredibly tender texture.
- Simple Yet Stunning – Using basic ingredients and starting with a cake mix makes this recipe accessible yet impressive.
- Versatile Appeal – From casual gatherings to special celebrations, this cake fits every occasion perfectly.
Hawaiian Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 1-2 hours
- Total Time: ~2 hours 30 minutes
- Servings: 12
Equipment Needed:
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon
- Oven
- Refrigerator
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 your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
- Drain the crushed pineapple, reserving the juice. Measure the juice and add enough water to make 1 cup of liquid.
- Prepare the cake mix according to the package instructions, using the pineapple juice mixture instead of plain water. Pour the batter into the baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the pudding while the cake is baking. In a separate bowl, whisk together the coconut pudding mix and half-and-half until it just thickens.
- Poke the cake. Once out of the oven, use the handle of a wooden spoon to poke holes all over the surface of the warm cake.
- Layer the pudding. Pour half of the pudding mixture over the cake, letting it seep into the holes. Stir the reserved crushed pineapple into the remaining pudding mixture and spread it evenly over the cake. Refrigerate until set (about 1-2 hours).
- Toast the macadamia nuts (if using) in the oven for 5-7 minutes at 350°F until golden brown. Let cool, then roughly chop.
- Finish with toppings. Stir the thawed whipped topping until smooth and spread it evenly over the chilled cake. Sprinkle with shredded coconut and macadamia nuts.
- Serve immediately or keep chilled until ready to enjoy!
Helpful Tips:
Here are a few extra ideas if you’d like to experiment!
- Fresh fruit enhancement: Add a layer of freshly diced tropical fruits such as pineapple, mango, or kiwi between layers for extra vibrancy.
- Pudding variations: Experiment with alternative pudding flavors like vanilla, banana, or tropical fruit varieties for unique twists.
- Decorative touches: Enhance presentation with various toppings such as maraschino cherries, citrus zest, or assorted nuts.
What to Serve with This Recipe
- Classic vanilla ice cream – Creates an irresistible temperature and texture contrast.
- Fresh tropical fruit medley – Amplifies the island theme with mango, kiwi, and papaya.
- Island-inspired beverages – Complete the experience with coconut mojitos or pineapple smoothies.
Pro Tips
- Opt for premium coconut milk rather than half-and-half for enhanced richness.
- Toast coconut flakes before using as garnish for deeper flavor notes.
- Allow overnight refrigeration to maximize flavor absorption and texture development.
- Add caramel drizzle for an extra touch of sweetness.
Final Thoughts
This Hawaiian Poke Cake delivers more than just dessert – it’s a culinary journey. Its luxurious texture and authentic tropical flavors never fail to impress. While preparation is straightforward, the results rival professional bakery offerings. Whether prepared for a special event or simply to satisfy a sweet craving, each slice promises a brief escape to paradise. Mahalo and enjoy your baking adventure!
Print Hawaiian Poke Cake
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 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 (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
- Drain the crushed pineapple, reserving the juice. Measure the juice and add enough water to make 1 cup of liquid.
- Prepare the cake mix according to the package instructions, using the pineapple juice mixture instead of plain water. Pour the batter into the baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the pudding while the cake is baking. In a separate bowl, whisk together the coconut pudding mix and half-and-half until it just thickens.
- Poke the cake. Once out of the oven, use the handle of a wooden spoon to poke holes all over the surface of the warm cake.
- Layer the pudding. Pour half of the pudding mixture over the cake, letting it seep into the holes. Stir the reserved crushed pineapple into the remaining pudding mixture and spread it evenly over the cake. Refrigerate until set (about 1-2 hours).
- Toast the macadamia nuts (if using) in the oven for 5-7 minutes at 350°F until golden brown. Let cool, then roughly chop.
- Finish with toppings. Stir the thawed whipped topping until smooth and spread it evenly over the chilled cake. Sprinkle with shredded coconut and macadamia nuts.
- Serve immediately or keep chilled until ready to enjoy!
Notes
- Sweetness: If you prefer less sweetness, the cake and pudding mixes might be quite sugary. Feel free to use low-sugar or sugar-free pudding if you like!
- Ingredient Quality: While cake mix is easy, for a more natural taste, you can totally make your own vanilla cake from scratch.
- Pudding Ratio: Want a super moist cake? You can try adding a bit more pudding mix or half-and-half.
- Macadamia Nuts: Macadamia is a classic Hawaiian touch, but no worries if you don’t love them or can’t find them – they’re optional!
- Prep Time: 15 minutes
- Chill Time: 1-2 hours
- Cook Time: 30 minutes
