If you’ve followed us for very long, then you likely know that we love a good poke cake. They’re easy to make, always super moist, and you can find a recipe to suit any occasion. The version I have for you today is nothing short of a tropical dream. This Hawaiian Wedding Cake tastes like a pina colada with layers of juicy pineapple, creamy pudding, and airy Cool Whip. Basically, a beach getaway in dessert form.

The recipe starts with a simple yellow cake mix, but the final results are anything but basic. You’ll prepare the cake according to the box directions and bake it in a 9×13-inch pan. As the cake bakes, whip up the pudding layer consisting of cream cheese, vanilla pudding mix, and whole milk. Once that’s nice and smooth, pop it in the fridge to set until the cake has cooled.

For the classic poke cake step, use the handle of a serving spoon to poke holes all over the cake. Pour the crushed pineapple, juice and all, over the cake, spreading it out evenly. The pineapple juice soaks into the cake so every bite is loaded with flavor. Next, spread the chilled pudding mixture over the pineapple layer for some creamy contrast.

Finish it all off with a layer of Cool Whip and a sprinkle of shredded coconut. Simple as that, your cake is ready to go! Place the cake in the fridge if you’ve made it ahead of time so it stays nice and fresh. Serve this tropical treat for birthdays, bridal showers, or family get-togethers. It’s sure to be a hit on any occasion.

Ingredients

• 1 (15 oz) yellow cake mix + ingredients on box
• 1 (15 oz) can crushed pineapple in juice
• 1 (8 oz) package cream cheese
• 1 (3 oz) box instant vanilla pudding
• 2 cups whole milk
• 1 (16 oz) tub Cool Whip
• 1 ½ cups sweetened shredded coconut

Preparation

1. Preheat and Prep: Preheat your oven to the temperature indicated on the cake mix box. Grease a 9×13-inch baking dish.
2. Bake the Cake: Prepare the cake batter according to the mix directions and bake for the time specified on the box.
3. Prepare the Pudding Layer: While the cake bakes, add cream cheese, vanilla pudding mix, and milk to a large bowl. Beat until smooth and starting to thicken. Chill the pudding mixture in the fridge for at least 30 minutes as the cake bakes and cools.
4. Poke and Soak: Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the cake, about halfway through (but not through the bottom!). Pour the crushed pineapple with its juices over the cake, spreading it into an even layer.
5. Layer the Pudding: Spread the chilled pudding mixture over the pineapple layer.
6. Top with Cool Whip: Spread a generous layer of Cool Whip over the pudding.
7. Finish with Coconut: Sprinkle shredded coconut evenly over the top of the Cool Whip.

Bonus Tip:

For an extra touch of tropical flavor, consider toasting the shredded coconut before sprinkling it over the cake. This will add a delightful crunch and enhance the coconut flavor.

Conclusion

This Hawaiian Wedding Cake is not only a visual delight but also a burst of tropical flavors in every bite. Its layers of juicy pineapple, creamy pudding, and airy Cool Whip make it an irresistible dessert for any occasion. Whether you’re celebrating a birthday, hosting a bridal shower, or simply enjoying a family get-together, this cake is sure to impress. Remember to keep it refrigerated until serving to maintain its freshness and enjoy the taste of a tropical paradise in your home. Happy baking!