Pineapple Poke Cake recipe

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Ingredients

1 (16.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
¾ cup cold water
1 (20 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container whipped topping (such as Cool Whip®), thawed

Nutrition Info

383.5 calories
carbohydrate: 60.4 g
cholesterol: : -
fat: 14.8 g
fiber: 0.8 g
protein: 4.1 g
saturatedFat: 5.7 g
servingSize: -
sodium: 450.2 mg
sugar: 49.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.

  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.

  4. Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved, stir in cold water.

  5. Poke holes into cake using a skewer or straw, spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.

  6. Mix pineapple and pudding mix in a bowl, fold in whipped topping. Spread mixture evenly over chilled cake, refrigerate at least 2 more hours.

Recipe Yield

1 9x13-inch cake

Recipe Note

I combined two favorite cake recipes to come up with this one. Always a hit parties and potlucks. The topping really makes this one great. Lemon Jell-O® works well too.

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