Hawaiian Pineapple Coconut Poke Cake

This Hawaiian Pineapple Coconut Poke Cake is like a dessert stay-cation. A super simple vanilla cake is filled with a coconut cream pudding and crushed pineapple then chilled. Frosted with whipped topping and sprinkled with toasted macadamia nuts it packs a tropical vibe that dessert fans will love.

Servings 16 pieces

  • 1 [16.25] oz French vanilla or Butter cake mix plus ingredients to prepare
  • 2 [3.4] oz coconut cream instant pudding mix
  • 1 [20] oz can crushed pineapple drained
  • 4 cup half & half
  • 16 oz frozen whipped topping thawed
  • 1 cup sweetened flaked coconut
  • 1/2 cup macadamia nuts toasted and chopped

  1. Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
  2. Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.
  3. Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable.

For full instructions kindly visit melissassouthernstylekitchen.com.

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