Pineapple Coconut Poke Cake Recipes

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PINEAPPLE POKE CAKE



Pineapple Poke Cake image

This delicious dessert refreshes all year round. With several store-bought ingredients, it's a snap to prepare any time. -Sandra Etelamaki of Ishpeming, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 13

1 package yellow cake mix (regular size)
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup water
2 eggs, lightly beaten
1/2 cup egg substitute
1/2 cup fat-free milk
1/4 cup unsweetened applesauce
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar
FROSTING:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.

Nutrition Facts : Calories 180 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE POKE CAKE



Pineapple Poke Cake image

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.

Provided by WJHERTEL

Categories     Desserts     Cakes     Poke Cake Recipes

Time 7h

Yield 12

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 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.
  • 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.
  • Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
  • Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
  • Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 60.4 g, Fat 14.8 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 450.2 mg, Sugar 49.1 g

PINEAPPLE-COCONUT CAKE WITH RUM



Pineapple-Coconut Cake with Rum image

This is a great pineapple-coconut cake recipe.

Provided by SMZAA

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar, divided
1 ¼ cups unsalted butter, softened, divided
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
⅓ cup rum
2 cups pineapple chunks, drained
½ cup shredded coconut
¼ cup water
¼ cup rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
  • Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
  • Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
  • While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
  • Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g

PINEAPPLE COCONUT POKE CAKE



Pineapple Coconut Poke Cake image

Light and refreshing. Easy to make.

Provided by Jill Cooks

Categories     Cakes

Number Of Ingredients 7

1 box pineapple cake mix or yellow
1 20 oz. can crushed pineapple
1 small package french vanilla pudding mix
8 oz. package cream cheese, softened
1 cup milk
8 oz. tub cool whip
1 cup coconut

Steps:

  • 1. Prepare cake as directed. (I used the pineapple juice in the place of the water). Cool.
  • 2. Poke holes in top of cake. Drain pineapple and spread over top of cake.
  • 3. Mix pudding, cream cheese and milk. Spread over pineapple. Top with Cool Whip. Sprinkle coconut over the top.

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