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This island-inspired dessert brings together sweet pineapple, coconut and smooth banana pudding for a cool treat that'll transport you straight to the tropics. I whipped this up for a backyard get-together and it was gone in minutes—faster than anything else served that day.
I first baked this for my kid's Hawaii-themed party, and now my family asks for it at every holiday. The mix of moist, soft cake and creamy pudding creates something that's just impossible to resist.
Ingredients
- Vanilla cake mix: Forms a simple base that lets the tropical flavors shine and cuts down on prep work
- Sour cream: Makes the boxed mix taste homemade and adds wonderful moisture
- Banana cream pudding: Delivers a smooth tropical filling that pairs beautifully with the pineapple
- Crushed pineapple: Brings sweet tanginess and authentic island flavor throughout
- Whipped topping: Adds an airy, fluffy finish that complements the denser cake below
- Optional coconut flakes: Give a nice crunch and boost the tropical theme
Step-by-Step Instructions
- Prepare the Batter:
- Mix the cake mix with eggs, milk, melted butter, and sour cream. This upgraded box mix approach gives you a tastier, softer cake than just following the package. Beat everything for 2 whole minutes to work in air for extra fluffiness.
- Bake the Base:
- Pour the mixture into a greased 9x13 baking dish and bake at 350°F for 25-30 minutes. You'll know it's done when it bounces back slightly when touched and a toothpick comes out clean. Let it cool just a bit, around 5 minutes, before moving on.
- Create the Poke Holes:
- Take a wooden spoon handle and poke deep holes throughout the still-warm cake, spacing them about 1 inch apart. Make sure the holes are big enough to hold plenty of pudding. A warm cake will soak up the filling much better than a cold one.
- Prepare the Filling:
- Mix the banana cream pudding powder, milk, and 1 cup of crushed pineapple with its juice until it starts to thicken. Don't dawdle since the pudding will keep setting as you work.
- Fill the Cake:
- Pour the pudding mix over the cake, making sure to get it into all the holes. Use a spatula to push the mixture down into each hole, so they're completely filled for that classic poke cake magic.
- Add the Layers:
- Spread the rest of the pudding mix evenly across the top. Drain the remaining pineapple really well and scatter it over the pudding layer so every bite has some fruit.
- Top it Off:
- Gently spread whipped topping over everything, creating pretty peaks and valleys for an eye-catching finish. This light, fluffy layer balances out all the sweet fruit flavors underneath.
- Chill Thoroughly:
- Cover loosely with plastic wrap and stick it in the fridge for at least 4 hours, but leaving it overnight works even better. This resting time lets all the flavors come together and helps the cake soak up moisture from the pudding.
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What I love most about this dessert is how the soft, pudding-filled cake contrasts with those little bits of pineapple that give just a tiny bit of crunch. My grandma who was raised in Hawaii tells me it brings back memories of neighborhood gatherings from when she was young.
Make It Your Own
Feel free to switch things up based on what you like. Try using coconut cream pudding instead of banana or put a layer of toasted coconut between the fruit and the topping. For something extra rich, mix mini marshmallows into your whipped topping before you spread it.
Storage and Serving
This cake will stay good in the fridge for up to 5 days, though at my house it never lasts that long. Keep it covered so it won't pick up smells from other foods. Don't try freezing it—the pudding and whipped topping tend to break down when thawed.
Perfect Pairing
Enjoy a slice with some Kona coffee or add a scoop of vanilla ice cream for something special. To create a themed dinner, serve this after Hawaiian grilled chicken with a side of coconut rice. The cake works well as a standalone treat but isn't too heavy after a full meal.
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Common Recipe Questions
- → How do I make the pudding filling smooth?
Mix the instant banana cream pudding with cold milk until completely smooth. Good whisking will get rid of all the lumps and make your filling nice and creamy.
- → Can I use fresh pineapple instead of canned?
Sure you can swap in fresh pineapple. Just make sure you crush it well and include the juice too so you'll match what the canned stuff gives you.
- → What is the best way to spread the whipped topping?
Grab a spatula and gently spread the whipped topping all over your cake. Take your time so you don't mix it up with the pineapple or pudding underneath.
- → Can I make this cake ahead of time?
Definitely. It actually tastes way better when you make it a day early. Let it chill overnight and you'll get more flavor plus it'll cut more cleanly.
- → What are the best garnishes for this cake?
Fresh chunks of pineapple and some toasted coconut look and taste amazing on top. You might also want to try a little caramel drizzle for extra sweetness.