Hawaiian Poke Cake (Printable Recipe Version)

Soft cake packed with pineapple, banana, and creamy layers—your new go-to tropical sweet.

# Ingredients You’ll Need:

→ Vanilla Cake

01 - 1 box (432 g) French vanilla cake mix
02 - 3 large eggs
03 - 240 ml whole milk
04 - 75 g butter, melted
05 - 30 g full-fat sour cream

→ Pineapple Banana Pudding Whipped Topping

06 - 2 boxes (96 g total) banana cream instant pudding mix
07 - 720 ml whole milk
08 - 1 can (565 g) crushed pineapple, divided
09 - 340 g frozen whipped topping, thawed

# Steps to Make It:

01 - Preheat oven to 175°C. In a mixing bowl, combine French vanilla cake mix, eggs, whole milk, melted butter, and sour cream. Whisk until smooth, avoiding overmixing. Pour batter into a greased 23 x 33 cm cake pan.
02 - Bake for approximately 30 minutes or until a skewer inserted into the centre comes out clean. Allow cake to cool for 10 minutes.
03 - Using the handle of a wooden spoon, poke holes across cake surface, spacing holes 2.5 cm apart and reaching to pan bottom.
04 - Whisk banana cream instant pudding mix with 720 ml cold whole milk in a large bowl for 2 minutes until thickened. Drain half of the crushed pineapple, reserving juice for other use. Fold drained pineapple into pudding mixture.
05 - Pour pudding mixture over the warm cake, ensuring it settles into all holes. Gently smooth with a spatula.
06 - Fold thawed whipped topping into any remaining pudding mixture until fully combined. Spread evenly over cake surface. Drain remaining crushed pineapple and scatter over whipped topping.
07 - Cover cake and refrigerate for at least 4 hours or overnight for optimal flavour infusion and texture. Serve chilled.

# Extra Information:

01 - Use whole milk for rich pudding and superior cake texture.
02 - Add 1/2 to 1 teaspoon coconut extract to intensify tropical notes.
03 - For a homemade topping, whip 560 ml cold heavy cream with 80 g icing sugar until stiff and use in place of frozen whipped topping.

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