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You'll get a real tropical vibe from this fun Hawaiian Poke Cake, mixing up pineapple and coconut with creamy banana pudding. Makes you feel like you're on island time, honestly. I whipped this up for a summer get-together and it vanished before anything else did.
I first baked this for my kid's luau birthday, and now pretty much every family event has folks begging for it. That soft cake with tasty pudding is a combo nobody can turn down.
Irresistible Ingredients
- Coconut flakes, if you want: Toss some on for chewy bits and a bigger tropical flavor
- Crushed pineapple: Brings a juicy tang and makes it feel authentically Hawaiian
- Banana cream pudding: Creamy and banana-packed, this is what gives that dreamy middle
- Whipped topping: Fluffy and light, it tops everything off without feeling heavy
- Sour cream: Makes your cake stay moist and taste homemade
- Vanilla cake mix: Easy base so you can whip it up quick with big flavor
Simple Steps
- Let it Chill:
- Once everything’s on there, cover it loosely and stash it in the fridge for at least 4 hours, better yet just leave it overnight. The flavors get friendly and the whole thing gets moister and tastier.
- Frost Like a Pro:
- Spread whipped topping all over, swirling and swooping because it looks great that way. This cool layer keeps all that tropical goodness balanced.
- Pile on the Fruit:
- Drain the rest of your pineapple really well and scatter it across your pudding layer. Now every slice will get pops of fruit.
- Start With the Mix:
- Blend your cake mix with sour cream, eggs, milk, and some melted butter. Don't just follow the box. Beat it for 2 minutes—you want lots of air in it for a fluffier cake.
- Bake the Cake:
- Pour the batter into a greased 9x13 pan. Bake at 350°F for about 25-30 minutes. It’s done when it gently springs back and a toothpick poked in comes out clean. Let it sit for just a few minutes before moving on.
- Poke Those Holes:
- While the cake is still warm, grab a wooden spoon handle and poke holes roughly an inch apart, all over. The bigger the holes, the more yummy pudding you’ll taste in every bite.
- Fill With Good Stuff:
- Mix up that banana pudding with milk and a cup of pineapple (juice included) until it starts to thicken. Move fast—the pudding will keep setting as you go.
- Pour in the Pudding:
- Spoon your pudding mix over the cake, making sure it sinks into every single hole. Use a spatula to push it into the gaps, so nobody’s missing out on that gooeyness.
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What gets me every time is the dreamy blend of soft, pudding-soaked cake and the tiny bites of pineapple. My grandma grew up in Hawaii and says it totally reminds her of local sweet treats from way back.
Switch Things Up
This dessert is easy to tweak for your tastes! Go with coconut pudding instead of banana, or tuck some toasted coconut between the whipped topping and pineapple layer. If you want to go wild, fold mini marshmallows into the whipped topping for extra sweetness and bounce.
How to Store & Serve
Keep this cake chilled and covered and you're good for about 5 days, though it's usually gone sooner! Store it tight or it'll pick up fridge smells. Skip freezing it, though—the pudding and whipped topping just don't thaw nicely.
Tasty Pairings
This goes great with a pour of Kona coffee or a scoop of vanilla ice cream. Feeling festive? Dish it up after Hawaiian grilled chicken and some coconut rice for the full island party mood. It’ll shine all by itself too, no need for extra flair if you don’t want.
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Common Questions
- → How do I make the pudding filling smooth?
Pour cold milk over instant banana cream pudding powder and beat it until it’s totally smooth. Whisk well so you don’t end up with lumps and you’ll have a creamy filling for the cake.
- → Can I use fresh pineapple instead of canned?
Totally! Just crush up the fresh pineapple really well and add the juicy bits, so you get the same juicy bite as the canned one.
- → What is the best way to spread the whipped topping?
Gently spoon and swipe the whipped topping across the surface using a spatula. Go easy so you don’t drag pineapple or pudding from underneath into the topping.
- → Can I make this cake ahead of time?
Yep, it’s even better the next day. Pop it in the fridge overnight and the flavors come together for easy slicing and a tastier bite.
- → What are the best garnishes for this cake?
Toasted coconut or fresh pineapple chunks are awesome. A little caramel drizzle takes it up a notch if you have a sweet tooth.