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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

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
  2. Drain the crushed pineapple, reserving the juice. Measure the juice and add enough water to make 1 cup of liquid.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Toast the macadamia nuts (if using) in the oven for 5-7 minutes at 350°F until golden brown. Let cool, then roughly chop.
  8. 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.
  9. 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

Find it online: https://ketogoodeats.com/hawaiian-poke-cake/