Pineapple Poke Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
• Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
• Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
• Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

Steps:

• Preheat oven to 350 degrees and grease 9x13 baking pan.
• In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
• Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a small saucepan, combine pineapple and brown sugar.
• Cook and stir until mixture comes to a boil.
• Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
• Remove cake from the oven; place on a wire rack.
• Poke holes in warm cake with a fork.
• Spoon pineapple mixture evenly over cake; cool completely.
• For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake.
• Spread whipped topping over pudding.
• Store in the refrigerator.

Steps:

• Prepare cake according to package directions using oil, eggs and water.
• Bake in greased and floured 9X13 pan.
• When cool, punch holes in cake with handle of wooden spoon.
• Pour pineapple over top of cake.
• Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
• Spread over top of cake.
• Top with whipped topping, coconut and nuts.
• Refrigerate until ready to serve.

Steps:

• Preheat over to 350°. Spray a fluted tube cake pan with nonstick cooking spray.
• In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding.
• Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more.
• Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean.
• Cool the cake in the pan.
• Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth.
• Gradually add the powdered sugar; beat until smooth.
• Remove cake from pan; place on plate.
• Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired).
• Spread icing over cake.

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
• Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
• Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
• In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
• Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

Steps:

• Cake--preheat the oven to 350°.
• Grease a 10-cup Bundt pan.
• Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
• Add the flour and salt and mix on med-low speed just until incorporated.
• Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
• Spoon the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
• Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
• Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
• To finish--cool the cake in the pan for about 10 minutes.
• Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
• Pour the pineapple syrup evenly over the cake.
• Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
• Dust with powdered sugar.
• Serve warm or at room temperature.

Steps:

• In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.

Steps:

• Preheat oven to 325°F Gease and/or line with parchment a 13 X 9 cake pan.
• Mix eggs, sugar, crushed pineapple, baking soda, flour and salt together. Do NOT drain pineapple juice.
• Pour into prepared pan and bake at 325 for 40-45min. Top will be golden/dark brown when done.
• Once cake is completely cooled, poke holes all over the top with a fork.
• To make sauce, briefly boil together the sugar, cream, and butter. Off heat, add vanilla. last.
• Pour sauce evenly over entire cake. Allow to absorb sauce.
• Serve with a dollop of whipped cream, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping