Hawaiian Poke (Printable Version)
# What You'll Need:
→ Cake
01 -
2 tablespoons sour cream
02 -
⅓ cup unsalted butter, melted
03 -
1 cup whole milk
04 -
3 large eggs at room temp
05 -
1 box French vanilla cake mix (Duncan Hines)
→ Filling and Topping
06 -
Fresh pineapple (garnish, totally up to you)
07 -
Toasted coconut for sprinkling (if you like)
08 -
8 ounce tub whipped topping, thawed
09 -
20 ounce can crushed pineapple in juice (split between steps)
10 -
3 cups cold whole milk
11 -
Two 3.4 ounce boxes banana cream instant pudding
# How to Make It:
01 -
Slice it up and top with fresh pineapple or toasted coconut if you're in the mood.
02 -
Pop the whole thing in the fridge (just cover it loosely with plastic) for a few hours or leave it overnight. This makes everything taste better together.
03 -
Spread the whipped topping over the pineapple, making it nice and even.
04 -
Take what's left of the crushed pineapple, drain off the juice, then add on top of the pudding.
05 -
Pour the pudding mix over the poked cake so it fills the holes really well. Smooth out any leftover pudding across the cake.
06 -
Combine instant pudding, cold milk, and 1 cup of crushed pineapple with juice in a bowl. Mix until it thickens up just a bit.
07 -
Using the end of a wooden spoon, dig big holes all around so the pudding can go in every spot.
08 -
Pour out your cake batter into the dish you got ready. Let it bake 25-30 minutes. It's done if it springs back when you touch it or a toothpick comes out clean. Take it out and give it a quick 5-minute cool down.
09 -
With a hand mixer or stand mixer and a big mixing bowl, toss in the cake mix, eggs, milk, melted butter, and sour cream. Beat it all together for about 2 minutes, so it’s nice and smooth.
10 -
Turn your oven on to 350°F. Spray a 9x13 pan so nothing sticks later.
# Additional Tips:
01 -
Letting this chill a few hours really boosts the taste and keeps things soft.