Pineapple Poke Cake

Pineapple Poke Cake
  • 1 (16.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
  • 1 cup boiling water
  • 3/4 cup cold water
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) container whipped topping (such as Cool Whip®), thawed


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
  4. Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
  5. Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
  6. Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

03/28/2018
Pineapple Poke Cake, recipe PT15M PT1H 5 455 calories

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