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Dreamy Hawaiian Poke Cake

As seen in Sweet Treats to Satisfy Any Craving.

Bite into this fun, chilled tropical dessert with moist vanilla cake packed full of banana pudding and juicy pineapple. It’s all crowned with pillowy whipped topping and bits of toasted coconut or even fresh pineapple. Prep’s easy and you just have to let it cool in the fridge. Bring some bright flavors to your next get-together or just enjoy a sunny pick-me-up whenever you want. Every mouthful is a little taste of vacation.

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Lindsey
Created By Lindsey
Last updated on Wed, 02 Jul 2025 03:13:10 GMT
A piece of cake with fluffy white topping and a slice of pineapple up top. Save Pin
A piece of cake with fluffy white topping and a slice of pineapple up top. | cookbing.com

Dive into island vibes with a Hawaiian poke cake that mixes pineapple, coconut, and silky banana pudding. It's the kind of sweet treat that just screams 'I'm on vacation.' I whipped this up for a sunny summertime potluck and, honestly, it disappeared in no time.

The first time I baked this was for my kid's luau-themed birthday bash. Now, it's a staple request at family get-togethers. There's just something about that soft cake and ultra creamy center that makes everyone go wild for seconds.

Irresistible Ingredients

  • Vanilla cake mix: Starts you off quick and lets those island flavors shine
  • Crushed pineapple: Packs in natural tang and a seaside sweetness
  • Banana cream pudding: Creamy with a little tropical oomph—so good with pineapple
  • Sour cream: Makes the boxed cake extra moist and gives it a homemade feel
  • Whipped topping: Adds a cloud-light finish to balance the dense base
  • Optional coconut flakes: Crank up the tropical crunch if you want

Simple How-To Steps

Start Chilling:
Once it's at room temp, loosely lay plastic wrap on top then stick it in the fridge for at least 4 hours (overnight is best). The cake soaks up the pudding while it chills, so the flavors really meld together.
Layer It Up:
Spread whatever pudding is left across the cake—get it nice and even. Drain your extra pineapple and sprinkle it over the top for juicy bursts in every forkful.
Make the Holes:
Grab a wooden spoon's handle and poke big holes all over the warm cake, spaced about an inch apart. The cake should be just warm, not hot, so it doesn't get too mushy. Make sure you get those holes deep for maximum filling.
Get the Batter Ready:
Mix cake mix, eggs, milk, butter (melted), and sour cream in a bowl. Skip the box directions! Beat together for a couple of minutes so your batter gets airy and fluffy. That's the trick for a super tender cake.
Bake the Cake Layer:
Pour everything into a sprayed 9x13 dish and cook at 350°F for about 25–30 minutes. Once it springs back to the touch and passes the toothpick test, pull it out to cool for just a few minutes.
Mix Up the Filling:
Whisk together the banana pudding mix, cold milk, and a cup of crushed pineapple (with juice). It'll thicken up fast, so don't hang around—work quickly!
Add the Whipped Topping:
Smooth whipped topping over everything. Make some fun swirls. This layer makes it feel extra fancy but also balances out all that sweetness underneath.
Fill Every Pocket:
Pour the banana-pineapple mix into each hole, using a spatula to nudge it in deep. You want every bite to be loaded with filling.
A slice of fluffy cake topped with whip and a ring of pineapple. Save Pin
A slice of fluffy cake topped with whip and a ring of pineapple. | cookbing.com

What makes this treat next-level for me is the combo of super soft cake soaked with pudding and the pineapple chunks that add little bursts of texture. My grandma, who grew up on the islands, says it feels just like the desserts she'd eat at casual gatherings back home.

Switch Things Up

You can totally make this your own. Swap out banana pudding for coconut cream, or tuck some toasted coconut between the pineapple and topping. If you wanna make it wild, fold in mini marshmallows to the whipped topping right before spreading it on.

Serving and Storing

It keeps nicely in the fridge for up to five days, though ours never actually makes it that long. Keep it covered so it doesn't taste like last night's leftovers. Heads up, though—freezing this isn't great since pudding and topping don't hold up well once thawed.

Tasty Pairings

Enjoy this with a cup of Kona coffee or a scoop of vanilla ice cream if you're feeling fancy. Wanna keep the island theme? Serve after some Hawaiian grilled chicken and coconut rice. This sweet is filling without being too heavy, so it's awesome after a big meal.

A fluffy unicorn-colored cake slice with creamy topping and pineapple. Save Pin
A fluffy unicorn-colored cake slice with creamy topping and pineapple. | cookbing.com

Common Questions

→ How can I keep the pudding filling super creamy?

Mix your banana cream pudding mix with cold milk and whisk it really well until the texture is smooth. No lumps means your filling turns out creamy every time.

→ Is it okay to swap in fresh pineapple for the canned kind?

Go ahead and use fresh pineapple if you want. Smash it up finely, and pour in the juice with it to get the same feel and taste as canned.

→ What's a good way to get the whipped topping just right?

Scoop out the whipped topping with a spatula and gently smooth it over the top. Try not to press too hard or mix it into the layers underneath.

→ Can this dessert be made in advance?

Definitely! Put it together a day before, stash it in your fridge, and you'll find it slices easier and tastes even better after sitting overnight.

→ What fun toppings go well with this treat?

Toasted coconut flakes and chunks of fresh pineapple look and taste great. Want a little extra? A quick swirl of caramel on top is awesome too.

Hawaiian Cake

Sweet and simple tropical cake loaded with banana pudding, pineapple, and a creamy whipped layer.

Preparation Time
10 Minutes
Cooking Time
30 Minutes
Overall Time
40 Minutes
Created By: Lindsey

Recipe Type: Desserts

Skill Level: Moderate

Type of Cuisine: American

Serves: 12 Portions (One 9x13-inch cake)

Diet Preferences: Suitable for Vegetarians

What You'll Need

→ Cake

01 2 tablespoons sour cream
02 ⅓ cup unsalted butter, melted
03 1 cup whole milk
04 3 large eggs, at room temp
05 1 box Duncan Hines French vanilla cake mix

→ Filling and Topping

06 Toasted coconut (garnish, totally up to you)
07 Fresh pineapple (garnish, if you want)
08 8 ounce tub whipped topping, let it thaw out
09 20 ounce can crushed pineapple in juice (you’ll use it in two parts)
10 3 cups super cold whole milk
11 2 (3.4 ounce) packages banana cream instant pudding

Step-by-Step Directions

Step 01

Slice it up and add a sprinkle of toasted coconut or a couple pineapple pieces if you want. Pass out to everyone and enjoy.

Step 02

Lightly cover the dish with plastic wrap. Let it sit in the fridge for at least 3-4 hours. It’s even better if you leave it overnight so all the flavors can hang out together.

Step 03

Take your whipped topping and spread it over that pineapple so the whole thing’s covered.

Step 04

Drain out the rest of the crushed pineapple and scatter it over the pudding layer you just finished.

Step 05

Pour the pudding over the cake, making sure to push it down so it goes deep into all those holes. Spread whatever’s left across the top as evenly as you can.

Step 06

Grab a bowl and mix together both pudding packs, cold milk, and a full cup of that crushed pineapple with the juice. Whisk until you see it starting to thicken up.

Step 07

Once it’s warm (but not super hot), use the end of a wooden spoon to poke big holes all over the cake. Go for straight rows so the pudding gets down in there.

Step 08

Pour the cake batter into your pan. Pop it in the oven for 25-30 minutes. It’s ready when a toothpick comes out clean or the top springs back when you tap it. Let it cool off for about 5 minutes.

Step 09

Blend up the cake mix, eggs, milk, melted butter, and sour cream in a big bowl. Mix for a couple minutes until it looks smooth and creamy.

Step 10

Fire up your oven to 350°F. Coat your 9x13 pan with some spray so nothing sticks.

Helpful Notes

  1. If you give this cake a few hours in the fridge, the flavors get a whole lot better and the texture is way smoother.

Essential Tools

  • Spatula
  • Wooden spoon
  • Electric or stand mixer
  • 9x13-inch baking pan

Allergen Warnings

Always review the ingredient labels for allergens or consult a healthcare professional with concerns.
  • Has dairy (milk, sour cream, the whipped topping, pudding mix)
  • Has gluten (the cake mix)
  • Has eggs

Nutritional Info (Per Portion)

Nutritional values are approximations and shouldn’t be viewed as customized health guidance.
  • Calories: 377
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein Content: ~