Description
Pineapple Paradise Cake is a delightful tropical dessert combining moist yellow cake infused with crushed pineapple and a creamy vanilla pudding topping. This poke cake features a pineapple syrup soaked into warm cake for extra flavor and moisture, topped with whipped cream, shredded coconut, and garnished with cherries and pineapple slices. Perfect for summer potlucks and tropical-themed parties, this recipe is quick to prepare and always a crowd-pleaser.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 (20 oz) can crushed pineapple with juice, divided
Syrup Topping
- ½ cup granulated sugar
Pudding Topping
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) container whipped topping (like Cool Whip)
Garnishes (Optional)
- ½ cup shredded sweetened coconut
- Maraschino cherries
- Pineapple slices
Instructions
- Preheat and Prepare Batter: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package directions. Then fold in half of the crushed pineapple with its juice to incorporate extra pineapple flavor and moisture into the batter.
- Bake the Cake: Pour the prepared batter into a greased 9×13-inch baking dish. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is perfectly cooked through.
- Make Pineapple Syrup and Poke Cake: While the cake is still warm, use a fork or skewer to poke holes all over the top. In a saucepan, combine the remaining crushed pineapple with juice and the granulated sugar. Bring this mixture to a boil, then reduce heat and simmer for 2–3 minutes to create a syrup. Pour the syrup evenly over the warm cake, allowing it to soak into the holes for enhanced moisture and flavor. Let the cake cool completely.
- Prepare the Pudding Topping: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping until smooth and creamy.
- Assemble the Cake: Spread the pudding mixture evenly over the cooled cake. Sprinkle the shredded sweetened coconut over the top, if using. Garnish with maraschino cherries and pineapple slices for a festive finish.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld and the pudding topping to set. For best taste, serve chilled and enjoy your tropical treat!
Notes
- This cake tastes even better the next day as the flavors have more time to meld.
- Perfect dessert choice for tropical-themed parties, potlucks, or summer gatherings.
- You can substitute vanilla pudding with coconut or banana flavored pudding for a fun variation.
- Shredded sweetened coconut and garnishes are optional but add texture and visual appeal.
