Hawaiian Poke Cake

A sweet, tropical cake that is quick to make and fun to share.

introduction

Hawaiian Poke Cake is a soft yellow cake soaked with pineapple and coconut. It tastes bright and creamy. This cake is simple and uses common ingredients. For another easy pineapple cake idea, see this easy Hawaiian pineapple cake guide.

why make this recipe

Make this recipe when you want a quick, crowd-pleasing dessert. It uses a box cake mix so you save time. The pineapple and coconut give a tropical flavor that people like. It is good for potlucks, family dinners, and warm days.

how to make Hawaiian Poke Cake

This cake is simple: bake, poke, pour, and top. Use a yellow cake mix and follow the package to bake. After baking, poke holes and pour a pineapple-coconut mix over the warm cake so the cake soaks up the juices. Add coconut and whipped topping, then place pineapple chunks and cherries on top. If you want a small plate dessert to serve beside it, try a different sweet like apple crisp mini cheesecakes for variety.

Ingredients :

1 box yellow cake mix (15.25 oz), 1 cup pineapple juice (100%), 1 cup full-fat coconut milk, 1 cup sweetened shredded coconut, 1 cup pineapple chunks (drained), 1 cup whipped topping, ¼ cup maraschino cherries (for garnish)

Directions :

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Prepare the yellow cake mix according to package instructions and pour into the prepared dish.
Bake for 25-30 minutes or until golden brown; let cool slightly before poking holes throughout the top.
Mix pineapple juice and coconut milk in a bowl, then pour evenly over the cooled cake.
Sprinkle sweetened shredded coconut on top while still moist.
Spread whipped topping generously over the cake and garnish with pineapple chunks and maraschino cherries.

how to serve Hawaiian Poke Cake

Cut the cake into squares and serve chilled or at room temperature. Use a spatula to lift pieces cleanly. Each piece is best with a little extra whipped topping or a cherry on top. It pairs well with coffee or iced tea.

how to store Hawaiian Poke Cake

Cover the cake with plastic wrap or store in an airtight container. Keep it in the refrigerator for up to 4 days. The whipped topping and pineapple keep the cake moist, but it is best within the first two days.

tips to make Hawaiian Poke Cake

Use full-fat coconut milk for the best flavor and texture. Do not pour the pineapple-coconut mix while the cake is too hot — cool it slightly so it soaks in evenly. Press the poke holes about 1 inch apart. For a make-ahead party plate, you can cut and chill slices ahead of time; for other make-ahead dessert ideas, see this note about Baileys cheesecake balls as a simple tray option.

variation (if any)

  • Add a layer of cream cheese frosting under the whipped topping for a richer cake.
  • Mix crushed pineapple into the whipped topping for more pineapple flavor.
  • Toast the shredded coconut lightly before sprinkling for a nutty taste.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes. Chop fresh pineapple small and drain any extra juice before using.

Q: Can I use light coconut milk?
A: You can, but full-fat coconut milk gives a creamier, better flavor.

Q: Do I need to chill the cake before serving?
A: Chilling is optional. Chilling helps the flavors set and makes cutting easier.

Q: Can I make this in a 9-inch square pan instead of 9×13?
A: Yes, but bake time will change. Check for doneness after 20 minutes and adjust.

Conclusion

For another look at a classic version, try the recipe at Hawaiian Poke Cake – The Country Cook. If you want a slightly different twist, see this take at Hawaiian Pineapple Poke Cake – Most Delicious Life. For family-style ideas and serving tips, visit Hawaiian Poke Cake – Together as Family.

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Hawaiian Poke Cake


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  • Author: make-recipe
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A sweet, tropical cake that is quick to make and fun to share, soaked with pineapple and coconut for a bright and creamy flavor.


Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 cup pineapple juice (100%)
  • 1 cup full-fat coconut milk
  • 1 cup sweetened shredded coconut
  • 1 cup pineapple chunks (drained)
  • 1 cup whipped topping
  • ¼ cup maraschino cherries (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Prepare the yellow cake mix according to package instructions and pour into the prepared dish.
  3. Bake for 25-30 minutes or until golden brown; let cool slightly before poking holes throughout the top.
  4. Mix pineapple juice and coconut milk in a bowl, then pour evenly over the cooled cake.
  5. Sprinkle sweetened shredded coconut on top while still moist.
  6. Spread whipped topping generously over the cake and garnish with pineapple chunks and maraschino cherries.

Notes

For best flavor, use full-fat coconut milk and let the cake cool slightly before adding the pineapple-coconut mix.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 11g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

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