Hawaiian Poke Cake Recipe

This is a great cake. Delicious and easy to make. It tastes even better refrigerator-cold. I omitted the whipped cream and garnishes. For our tastes, it really doesn’t need that. The cheese and pudding layer was just enough. I did however, make an orange and (drained-off) pineapple juice “coulis” and drizzled the plates. Very pretty.

There’s nothing fancy or technical about a poke cake. A poke cake is simply one that has holes poked into it to allow for frosting or toppings to seep deep into the cake itself, adding both moisture and of course big time flavor. There’s a million and one ways to make a poke cake, but we’re feeling a bit tropical these days – must be the warmer weather – and want something that with each bite reminds us of warm breezes and sandy beaches.

I am making this recipe for the second time in two weeks. It is so delicious and easy to make…I’m not a big fan of baking. I have found that for busy weekends where you’re going to two functions, make it in two 8″ pans, then you only have to cook once!
I did make a few changes though…I don’t think it needs the whipped topping and garnishes; it’s delectible on its own. Also, I use pineapple in its own juice and just add some brown sugar. It keeps it lightly sweet and moist.

Hawaiian poke cake couldn’t be simpler, and we love the citrusy freshness that oozes into every bite. Topped with a cool and creamy whipped topping with crunch from toasted nuts and sweet coconut flakes, this cake is a dessert lovers dream. Store bought supplies help to make this a pretty easy cake to whip up, and with a little finesse, it looks scratch made and tastes extra delicious, perfect for a bake sale or office party, even a pot luck dessert. It has just the right amount of fancy and all the right amount of goodness in each bite.

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I made this for a family dinner. I used a pineapple cake mix and I mixed the pineapple with brown sugar including the juice from the pineapple. I brought home an empty cake pan. This is a very good cake

Don’t expect to have any leftovers! When a cake looks and tastes this good, no one will be able to resist. We think it’s pretty fun to jazz up store bought cake mix, and a poke cake is a great way to do just that. Enter our Hawaiian poke cake, with great pineapple and coconut flavor topped with toasted macadamia nuts, for that added tropical flare. It isn’t the same as being on a tropical isle, but it sure does make our taste buds think we’re on vacation!

This is a delicious cake that’s a little fancier that the typical poke cakes.


1 (16.25 oz) box French Vanilla cake mix
3 large eggs
⅓ cup vegetable oil
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