Hawaiian Poke Cake is the kind of chilled dessert that feels cheerful, easy, and made for sharing. It starts with a soft French vanilla cake mix, then gets filled with banana cream pudding and crushed pineapple before a fluffy Cool Whip topping goes on top. The result is a moist, creamy cake with bright pineapple-banana flavor in every slice.
This is a practical cake mix dessert for warm-weather gatherings, potlucks, birthdays, cookouts, or any time you want a make-ahead dessert that does not need last-minute fuss. The cake bakes first, cools briefly, then gets poked with large holes so the pudding mixture can settle down into the crumb. After a long chill, the layers become soft, cool, and easy to slice.
This Hawaiian Poke Cake is not complicated, but the timing matters. The cake should still be slightly warm when you poke it, because that helps the pudding sink into the holes instead of just sitting on the surface. The chill time matters too. Four hours is the listed chill time, but the recipe card notes that 4 to 6 hours, or overnight, gives the cake more time to set.
Easy Hawaiian Poke Cake Recipe (Easy Cake Mix Dessert)
This Hawaiian Poke Cake is built from familiar ingredients, which is part of its charm. A boxed French vanilla cake mix gives you a steady base, while whole milk, melted butter, eggs, and sour cream make the cake richer and softer than a plain box preparation. The pudding layer brings the tropical flavor, thanks to banana cream instant pudding mix and crushed pineapple.
The recipe serves 18, so it is a good fit when you need a dessert that can feed a group. It also works well because it is served chilled straight from the fridge. That means you can make it ahead, cover the pan, and let the refrigerator do the rest of the work.
One thing I appreciate about this cake is how the layers stay distinct but still come together. The vanilla cake tastes soft and buttery, the pudding layer is cool and creamy, the pineapple adds juicy fruit flavor, and the whipped topping keeps the finish light.
Ingredients
Vanilla Cake
For the cake layer, you need 1 box of French vanilla cake mix, 3 large eggs, 1 cup whole milk, 1/3 cup melted butter, and 2 tablespoons full-fat sour cream.
The sour cream is a small amount, but it helps the cake bake up with a softer, richer crumb. Whole milk is also important here because it brings more body than lower-fat milk. Since this Hawaiian Poke Cake depends on a moist cake base, the richer dairy ingredients help support the final texture.
French vanilla cake mix is listed in the recipe, and it works well with the banana and pineapple topping. The recipe card notes that yellow cake mix or golden butter cake mix can also be used if wanted.
Pineapple Banana Pudding Whipped Topping
For the topping and filling, you need 2 boxes of banana cream instant pudding mix, 3 cups whole milk, 1 can of crushed pineapple, and 12 ounces of thawed Cool Whip.
The crushed pineapple is divided. One cup is whisked into the pudding mixture, while the remaining pineapple is drained and reserved for the top of the pudding layer. Draining the reserved pineapple matters because extra liquid on top of the cake can make the topping loose.
The recipe calls for whole milk in the pudding layer because the higher fat content helps the pudding become thick and creamy. If you use lower-fat milk, the pudding may not set with the same body.
How to Make Hawaiian Poke Cake With Pineapple Banana Pudding
Start by preheating the oven to 350℉. Lightly spray a 9×13 cake pan with nonstick cooking spray or Baker’s Joy spray, then set it aside.
In a large mixing bowl, combine the French vanilla cake mix, eggs, whole milk, melted butter, and sour cream. Beat the mixture with an electric hand mixer or stand mixer for 2 to 3 minutes, starting on low speed and increasing as needed. The batter should look creamy and well combined.
Pour the cake batter into the prepared pan and smooth it into an even layer. Bake for 25 to 30 minutes. The cake is ready when it springs back gently when pressed and a toothpick inserted in the center comes out clean.
Let the cake cool for 10 to 15 minutes, just until it is warm to the touch. Do not let it cool completely before poking. While it is still slightly warm, use the end of a wooden spoon handle to poke large holes in rows across the cake.
Next, whisk together the banana cream instant pudding mix, whole milk, and 1 cup of crushed pineapple in a medium mixing bowl. The mixture should start to thicken. Drain the remaining crushed pineapple and set it aside for later.
Pour the pudding mixture into the holes, taking care to fill each one. Spread any remaining pudding evenly over the top of the cake. Sprinkle the drained crushed pineapple over the pudding layer, then spread the thawed Cool Whip over the pineapple.
Cover the pan with a lid or plastic wrap and refrigerate for at least 4 hours. The recipe notes that 4 to 6 hours is good, and overnight is even better. Serve this Hawaiian Poke Cake chilled from the fridge.
Tips for the Creamiest Poke Cake
Use whole milk in both the cake and pudding layers. The recipe card specifically recommends whole milk or half and half for the pudding because the fat content helps the mixture thicken. Lower-fat milk can make the pudding thinner, which changes how the cake sets.
Poke large holes, not tiny ones. A wooden spoon handle works well because it creates enough space for the pudding to move down into the cake. If the holes are too small, the pudding may stay mostly on top.
Let the cake cool briefly, but not completely. The recipe calls for poking the cake while it is cool to the touch but still slightly warm. This is a helpful middle point. A very hot cake may be too delicate, while a cold cake will not take in the pudding as easily.
Drain the reserved pineapple before sprinkling it over the pudding. That small step keeps the top layer from becoming watery beneath the whipped topping.
How To Store Leftovers
Store leftover Hawaiian Poke Cake covered in the refrigerator. The recipe is designed to be chilled, and the pudding and whipped topping need to stay cold. A 9×13 cake pan with a lid is especially useful here because you can cover the dessert without pressing plastic wrap into the topping.
Serve leftovers chilled from the fridge. The cake is soft and moist after chilling, so a flat spatula is helpful for lifting clean pieces from the pan. If you garnish with fresh banana slices, add them right before serving because banana can darken after it sits.
The exact leftover storage time was not provided in the recipe card, so use your usual food-safety judgment and check the cake before serving. Keep it covered so the topping stays fresh and the cake does not pick up refrigerator odors.
Serving Suggestions For Tropical Hawaiian Poke Cake
This Hawaiian Poke Cake is already full of pineapple and banana flavor, so it does not need much to feel complete. The recipe suggests fresh pineapple, banana slices, and toasted coconut as optional garnishes. Any of those can make the cake look more finished when you are serving it to guests.
Fresh pineapple adds color and a juicy bite. Banana slices make the banana cream flavor more obvious, especially if you add them just before serving. Toasted coconut is a good choice if you want to add coconut flavor without changing the cake batter or pudding mixture.
The recipe card also notes that coconut extract can be added if wanted. Use 1/2 teaspoon to 1 teaspoon in the cake batter and/or the pudding frosting mixture. That gives the Hawaiian Poke Cake a stronger tropical dessert flavor while keeping the same basic method.
For clean slices, chill the cake well and cut it with a sharp knife. Wipe the knife between cuts if you want neater pieces. This is especially helpful when serving the cake for a party or dessert table.
Frequently Asked Questions
Can I make Hawaiian Poke Cake ahead of time?
Yes. This cake needs at least 4 hours of chill time, and the recipe card notes that overnight is even better. That makes it a strong make-ahead dessert for gatherings.
Can I use a different cake mix?
Yes. French vanilla cake mix is listed, but the recipe card notes that yellow cake mix or golden butter cake mix can be used if wanted.
Do I have to use whole milk?
Whole milk is recommended because it helps the cake and pudding layer taste richer and set better. The recipe card notes that lower-fat milk may make the pudding less thick and creamy.
Can I add coconut flavor?
Yes. The recipe card suggests adding 1/2 teaspoon to 1 teaspoon coconut extract into the cake batter and/or the pudding frosting mixture if you want more coconut flavor.
What should I use to poke the holes?
The end of a wooden spoon handle works well because it makes large holes. Larger holes help the pudding mixture settle into the cake.
Hawaiian Poke Cake
Equipment
- 9×13 Cake Pan w/ Lid
- Whisk
- Mixing Bowl Set
- Electric hand mixer or stand mixer
Ingredients
Vanilla Cake
- 1 box french vanilla cake mix 15.25 oz
- 3 large eggs
- 1 cup whole milk
- 1/3 cup butter melted
- 2 tablespoons full-fat sour cream
Pineapple Banana Pudding Whipped Topping
- 2 boxes banana cream instant pudding mix 3.4 oz each
- 3 cups whole milk
- 1 can crushed pineapple 20 oz, divided
- 12 ounces Cool Whip thawed
Instructions
- Preheat the oven to 350℉. Light spray a 9×13 cake pan with nonstick cooking spray or Baker’s Joy spray. Set aside.
- In a large mixing bowl add the cake mix, eggs, milk, melted butter, and sour cream. Beat with an electric hand mixer, or stand mixer, for 2-3 minutes until well combined and very creamy. Start at low speed and increase the speed as needed.
- Pour the cake batter into the prepared cake pan and smooth it out.
- Bake for 25-30 minutes or until the cake springs back when gently pressed with your finger and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10-15 minutes or until it’s warm to the touch.
- Once the cake is cool to the touch, but still slightly warm, poke large holes in rows across the cake. The end of a wooden spoon handle works great for this.
- In a medium sized mixing bowl, whisk together the banana cream instant pudding mix, milk, and one cup of the crushed pineapple until well combined and it starts to thicken.
- Drain the remaining crushed pineapple and reserve it for later.
- Pour the prepared pudding mixture into the holes making sure each one is filled. Evenly spread the remaining pudding mixture over top of the cake.
- Sprinkle the reserved drained crushed pineapple over top of the pudding layer in the cake pan.
- Spread the Cool Whip over top the pineapple. Cover the cake pan with a lid or plastic wrap and refrigerate for a minimum of 4-6 hours or overnight is even better.
- Serve chilled from the fridge and garnish with fresh pineapple, banana slices, and/or toasted coconut if wanted.
Notes
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