This moist Hawaiian Poke Cake is the perfect summertime dessert! Pineapple and coconut flavors combine to make the ultimate (and easy) cake! A TROPICAL FRUIT POKE CAKE It’s no secret that I love a good poke cake! I’ve made tons and tons of tasty poke cakes over the years because I love them so much! This Hawaiian Poke Cake really tastes like summer! If you’ve never made a poke cake, now is the time. They are simple to make but pack so much flavor. My family raved over this one and I took some to the neighbors and everyone asked for the recipe! I promise that this one will quickly become a family favorite! FREQUENTLY ASKED QUESTIONS What size cake mix do I use? Over the last few years, manufacturers have changed the size of cake mixes. A few years ago, cake mixes were 18.25 ounces, then they went down to 15.25, and now, some brands are down to 13.25 ounces. Duncan Hines is still my go-to and at the time that I’m writing this, they’re still 15.25 ounces. Great Value (the Wal-Mart brand is also still 15.25 ounces) However, this can change without notice. This recipe has been tested with a 13.25 ounce cake mix as well and it worked just fine, with NO changes needed. This poke cake recipe will work with any of the cake mix sizes. Can I used pineapple tidbits be used instead? Yes, instead of using crushed pineapple, tidbits can be used. Obviously this will give it a different texture though. Why is using room temperature eggs helpful? It’s good to use room temperature eggs for this cake, and any other baked goods because they mix in better to the batter. But, don’t stress out, if you forget to take them out, this recipe will still work.  How to store leftover Hawaiian Cake? Any leftover cake should be tightly wrapped with plastic wrap or foil and should be kept in the fridge for up to 2-3 days. I wouldn’t freeze this cake because the topping consistency would change and the cake consistency would change. Plus, the flavor start to change then too. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Duncan Hines French vanilla cake mix– you can use other brands, I just prefer Duncan Hines. Any yellow cake mix or white cake mix will also work well. You can even use a banana or coconut flavored cake mix. large eggs whole milk– I really recommend whole milk but you could use 2% milk. Do not use skim milk. unsalted butter– You can use salted butter too if that is all you have. There is only a 1/4 teaspoon of salt in a whole stick of butter so the amount is negligible. sour cream– if you don’t have this on hand, you can just omit it. You don’t have to worry about adding something in its place. This is just going to add additional moistness (you don’t taste it in the batter). banana cream instant pudding– This pudding mix can be swapped out for vanilla instant pudding mix. Other options to try are French vanilla or white chocolate cheesecake instant pudding mix or coconut instant pudding mix. crushed pineapple – don’t drain it right away because we will need some of the juices. whipped topping– Any brand will work, or you can make your own homemade whipped cream. fresh pineapple and toasted coconut – these are optional garnishes but I think the coconut really rounds out the tropical flavors. HOW TO MAKE A HAWAIIAN POKE CAKE Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl with an electric hand mixer (or the bowl of a stand mixer) add the cake mix, eggs, milk, butter and sour cream. Mix for 2 minutes until combined well. Pour the batter into the prepared baking dish.  Bake the cake for 25-30 minutes or until the cake springs back under your finger and/or  a toothpick inserted into the center comes out clean. Allow the cake to cool for about 5 minutes. Make large holes in rows across the cake. A round wooden spoon handle works well for this. You want them large enough so the pudding can go into them.  In a bowl whisk together the instant pudding, milk and one cup of the crushed pineapple with juice until combined and slightly thickened. Pour the prepared pudding into the holes. Lightly pressing down with a spatula to ensure they are fully filled.  Evenly spread the remaining pudding mixture across the top of the cake. Drain the remaining crushed pineapple and spread it on top of the pudding layer. Finally, evenly spread the whipped topping on top.  Cover loosely with plastic wrap and refrigerate for 3-4 hours or overnight. Poke cakes are better when they’ve had time to sit. Serve slices garnished with fresh pineapple or toasted coconut, optional.  CRAVING MORE RECIPES?  Butterfinger Poke Cake Coconut Poke Cake Boston Cream Poke Cake Twinkie Poke Cake Carrot Poke Cake Banana Pudding Poke Cake Lime Jell-O Poke Cake Chocolate Poke Cake 35 Poke Cake Recipes Print Hawaiian Poke Cake A sweet and fruity flavored pudding poke cake featuring pineapple and coconut flakes with a whipped topping. Course DessertCuisine American Prep Time 10 minutes minutesCook Time 30 minutes minutesChill Time 4 hours hoursTotal Time 4 hours hours 40 minutes minutes Servings 12 servings Calories 377kcal Author Brandie @ The Country Cook IngredientsCake:1 box Duncan Hines French vanilla cake mix (you are not following the amounts or directions on the back of the box)3 large eggs, room temperature1 cup whole milk⅓ cup unsalted butter, melted2 Tablespoons sour creamFilling and Topping:2 (3.4 ounce) boxes banana cream instant pudding3 cups cold whole milk20 ounce can crushed pineapple, divided use8 ounce container whipped topping, thawedoptional garnishes: fresh pineapple, toasted coconut InstructionsPreheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.In a large bowl with an electric hand mixer (or the bowl of a stand mixer) add 1 box Duncan Hines French vanilla cake mix, 3 large eggs, room temperature, 1 cup whole milk, ⅓ cup unsalted butter, melted, and 2 Tablespoons sour cream. Mix for 2 minutes until combined well. Pour the batter into the prepared baking dish. Bake the cake for 25-30 minutes or until the cake springs back under your finger and/or a toothpick inserted into the center comes out clean. Allow the cake to cool for about 5 minutes. Make large holes in rows across the cake. A wooden spoon handle works well for this. You want them large enough so the pudding can go into them. In a bowl whisk together 2 (3.4 ounce) boxes banana cream instant pudding, 3 cups cold whole milk and and one cup of the crushed pineapple with juice until combined and slightly thickened. Pour the prepared pudding into the holes. Lightly pressing down with a spatula to ensure they are fully filled. Evenly spread the remaining pudding mixture across the top of the cake. Drain the remaining crushed pineapple and spread it on top of the pudding layer. Finally, evenly spread 8 ounce container whipped topping, thawed on top. Cover loosely with plastic wrap and refrigerate for 3-4 hours or overnight. Poke cakes are better when they’ve had time to sit.Serve slices with optional garnishes: fresh pineapple, toasted coconut. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 377kcal | Carbohydrates: 60g | Protein: 6g | Fat: 13g | Sodium: 393mg | Fiber: 1g | Sugar: 30g