Description
Best Tropical Layered Poke Cake is a moist yellow cake infused with a sweet pineapple and condensed milk mixture, topped with creamy coconut pudding and whipped topping, garnished with shredded coconut, nuts, and tropical fruit. Perfect for a refreshing summer dessert with a delightful blend of tropical flavors.
Ingredients
Scale
Cake
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
Filling and Topping
- 1 (3.4-ounce) box instant coconut or vanilla pudding mix
- 2 cups cold milk
- 1 (20-ounce) can crushed pineapple in juice, undrained
- 1/2 cup sweetened condensed milk
- 1 (8-ounce) container whipped topping (like Cool Whip)
- 1/2 cup shredded sweetened coconut
- 1/4 cup chopped macadamia nuts or toasted almonds (optional)
- Maraschino cherries and pineapple chunks for garnish (optional)
Instructions
- Prepare and Bake the Cake: Preheat the oven to 350°F and grease or spray a 9×13-inch baking dish. Prepare the yellow cake mix according to the package instructions and pour the batter into the baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes.
- Poke Holes in the Cake: Using the handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart to allow the pineapple mixture to soak in.
- Make Pineapple Mixture: In a medium bowl, combine the undrained crushed pineapple and sweetened condensed milk. Spoon this mixture evenly over the cake, letting it sink into the holes.
- Prepare Pudding Layer: In a separate bowl, whisk the instant pudding mix with cold milk until thickened, about 2 minutes. Spread this pudding layer evenly over the pineapple layer on the cake.
- Chill the Cake: Refrigerate the cake for at least 1 hour to let layers set and flavors meld.
- Add Whipped Topping and Garnish: Once chilled, spread the whipped topping evenly over the pudding layer. Sprinkle with shredded coconut and chopped nuts, if using. Garnish with maraschino cherries and pineapple chunks, if desired.
- Serve: Keep the cake refrigerated until ready to serve. Best enjoyed chilled.
Notes
- This cake is best made ahead and tastes even better the next day as the flavors soak in.
- You can substitute mango or passionfruit puree for the pineapple layer for a delicious twist.
- For a nut-free version, simply skip the macadamia or almond topping.
