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.