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Pineapple Pudding Poke Cake

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
420 min
SERVINGS
12 servings
Dessert Hawaiian
Pineapple Pudding Poke Cake
Ingredients
  • 1 (16.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
  • 1 cup boiling water
  • 3/4 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
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take a 9x13-inch baking dish and apply a thin layer of grease to it using a pastry brush or paper towel.
3
In a large mixing bowl, combine the cake mix, 1 and 1/4 cups of water, vegetable oil, and egg whites. Use an electric mixer to blend the ingredients on a medium speed until they are fully incorporated and smooth, taking approximately 2 minutes.
4
Pour the cake batter into the prepared baking dish and place it in the preheated oven to bake.
5
Once the cake is done, remove it from the oven and let it cool for 15 minutes.
6
In a separate bowl, combine boiling water with the pineapple-flavored gelatin. Stir until the gelatin is fully dissolved and then add cold water.
7
Using a fork or skewer, create several holes in the top of the cooled cake. Then, pour the gelatin mixture evenly over the cake.
8
Refrigerate the cake for at least 4 hours to allow it to set and absorb the gelatin mixture.
9
Meanwhile, in another bowl, mix together pineapple and pudding mix until well combined. Fold in whipped topping to create a smooth mixture.
10
Spread the pineapple-pudding mixture evenly over the chilled cake. Refrigerate for at least 2 more hours to allow it to set and hold its shape.