Pineapple Poke Cake

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Author: Amanda Formaro
             AMANDA'S COOKIN 
Serving:15 persons
  • 2 boxes yellow cake mix or white
  • 2 1/2 cups water 1/2 cup for jello
  • 1 cup vegetable oil
  • 6 eggs
  • 6 oz pineapple jello
  • 16 oz Cool Whip
  • 20 oz canned pineapple chunks drained of liquid, or fresh pineapple
  • 3/4 cup shredded coconut
  • maraschino cherries optional
Things You’ll Need
  • 13x9 Baking dish
  • Mixing bowl
  • Prepare cake according to box directions, but doubling the ingredients. Pour into a 13×9 baking pan.
  • Cover loosely with a piece of tinfoil that has been sprayed with non-stick spray.
  • Bake at 350F for approximately 45 minutes to an hour depending on your oven. Remove from oven and cool for ten minutes.
  • Use a serving fork or dowel to poke holes all over the cake.
  • Into a liquid measuring cup, add the jello and 1/2 cup of boiling water. Whisk until jello is dissolved.
  • Slowly pour gelatin over the cake while still in liquid form, pouring over each hole multiple times.
  • Refrigerate cake for 45 minutes.
  • Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pineapple chunks, toasted coconut, and maraschino cherries as desired.
  • Refrigerate 1-2 hours before serving.

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