Better Than Sex Poke Cake
Submitted by Deane2
Yellow poke cake soaked in thick pineapple syrup, layered with vanilla pudding, homemade whipped cream, and flaked coconut. Needs 24 hours to chill, worth every minute of waiting.
YIELD
1 cakePREP
30 minCOOK
40 minREADY
25 hrsPatience is the secret ingredient in this poke cake, and if you can wait the full 24 hours, you’ll be rewarded with something extraordinary.
A yellow cake gets pierced and flooded with a homemade pineapple syrup that’s been cooked down until thick and sticky. That soak turns the cake almost pudding-like from the inside out.
Next comes a layer of vanilla pudding, then real whipped cream (sweetened with powdered sugar and vanilla, not the tub stuff), and a final shower of flaked coconut.
The overnight chill lets every layer meld together into one cohesive, creamy, tropical slice.
Chef Tips
- Cook the pineapple and sugar mixture for the full 20 minutes. You want it syrupy and thick, not watery. Thin syrup makes a soggy cake.
- Pierce the cake while it’s still hot from the oven so the holes stay open and absorb the syrup.
- Whip the heavy cream until stiff peaks form. Soft peaks will slide off the pudding layer.
- The full 24-hour refrigeration isn’t optional. This cake genuinely transforms overnight as the layers set and the flavors deepen.
Ingredients
Directions
Bake cake mix in a 13 x 9 inch pan according to package directions.
In medium saucepan, combine pineapple with it’s juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top with a fork at 1 inch intervals.
Pour on pineapple mixture and spread evenly over cake.
Cool completely.
In a medium bowl, combine pudding mix with milk; Blend until thick. Spread over cake. In a medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle with coconut.
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