Pineapple Pudding Cake

This is a poke cake at its tropical best. A simple boxed cake gets transformed by poking it full of holes and flooding it with sweet pineapple and pudding, so every forkful is soaked through and moist.

The poke-and-soak method is the whole trick. Pressing holes into the warm cake with a spoon handle creates channels for the crushed pineapple, its juice, and the pudding to seep deep into the crumb instead of just sitting on top. That’s what gives the cake its signature wet, custardy richness all the way through. Pour the pudding on while it’s still pourable so it sinks in before it sets.

A chill in the fridge firms everything up, then a layer of Cool Whip and a shower of coconut finish it with pineapple-coconut, almost piña colada, vibes. Keep it cold right up to serving.

Kitchen Tips

• Poke the holes while the cake is still warm so the pineapple and pudding soak in easily.
• Pour the pudding over before it fully sets so it seeps into the holes instead of sitting on top.
• Chill several hours, ideally overnight, so the layers set and the flavors meld.

Variations

• Toast the coconut for deeper, nuttier flavor and a little crunch.
• Use vanilla, coconut, or cheesecake pudding depending on the flavor you want.
• Add a layer of crushed nuts or maraschino cherries for a retro touch.