If you’re craving a dessert that embodies the flavors of a tropical vacation, look no further than this Pineapple and Cream Poke Cake. This dessert is more than just a treat; it’s an experience that blends the lush sweetness of pineapple with the velvety touch of whipped cream, all nestled within a moist, decadent cake. Whether you’re hosting a summer barbecue, attending a potluck, or simply treating yourself to a midweek indulgence, this cake is bound to impress.
Why You’ll Love This Cake
Poke cakes are a dessert enthusiast’s dream, known for their tender texture and rich, infused flavors. The addition of sweetened condensed milk ensures that every bite is luxuriously moist, while the crushed pineapple brings a burst of tropical freshness. Topped with homemade whipped cream and a sprinkle of shredded coconut, this cake is not just delicious but visually appealing—a dessert that looks as good as it tastes.
Ingredients You’ll Need:
- 1 box of yellow cake mix (plus ingredients listed on the box: water, oil, and eggs)
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, drained
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, for garnish)
Step-by-Step Instructions:
1. Preheat and Prepare: Preheat your oven according to the instructions on the yellow cake mix package. Grease a 9×13-inch baking dish.
2. Mix and Bake: Prepare the cake batter as directed on the box and pour it into the prepared baking dish. Bake according to the package instructions.
3. Cool and Poke: Allow the baked cake to cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes throughout the cake, spacing them about an inch apart.
4. Infuse with Sweetness: Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes for maximum moistness.
5. Add Pineapple Magic: Spread the drained crushed pineapple evenly across the surface of the cake.
6. Whip Up the Topping: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
7. Top and Garnish: Spread the freshly whipped cream over the pineapple layer. For a finishing touch, sprinkle shredded coconut on top if desired.
8. Chill and Serve: Refrigerate the cake for at least 2 hours to let the flavors meld. Serve chilled and watch as your guests marvel at the blend of creamy, fruity goodness.
Tips for Perfecting Your Poke Cake:
- Make Ahead: This cake tastes even better the next day after the flavors have had time to fully develop. Prepare it the night before for best results.
- Customization: If you’re not a fan of coconut, you can skip it or substitute it with chopped nuts for added texture.
- Serving Suggestion: Pair this cake with a cup of tropical iced tea or a glass of lemonade for an ultimate summer treat.
Final Thoughts
Pineapple and Cream Poke Cake is the ultimate dessert to transport your taste buds to a sun-kissed paradise. It’s simple to make, rich in flavor, and sure to be a hit at any event. Whip one up and treat yourself to a little slice of tropical heaven—you deserve it!
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Pineapple and Cream Poke Cake
Description
Transport your taste buds to a tropical paradise with this Pineapple and Cream Poke Cake! Delightfully moist, creamy, and infused with the exotic sweetness of pineapple. Perfect for any gathering and sure to be a crowd-pleaser!
Ingredients
1 box of yellow cake mix (plus ingredients listed on the box: water, oil, and eggs)
1 can (14 oz) sweetened condensed milk
1 can (20 oz) crushed pineapple, drained
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut (optional, for garnish)
Instructions
1. Preheat the oven according to the cake mix package instructions.
2. Prepare the cake mix following the instructions on the box.
3. Pour the cake batter into a greased 9×13-inch baking dish and bake as directed.
4. Once baked, remove the cake from the oven and let it cool for 10 minutes.
5. With the handle of a wooden spoon, poke holes all over the cake, about an inch apart.
6. Pour the sweetened condensed milk evenly over the surface of the cake, allowing it to soak into the holes.
7. Spoon the drained crushed pineapple evenly over the cake.
8. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
9. Spread the whipped cream over the pineapple-topped cake.
10. Sprinkle shredded coconut over the top for garnish, if desired.
11. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.