Hawaiian Banana Pineapple Cake

Hawaiian Poke Cake is the easiest way to bring a taste of the tropics to your dessert table. You get soft vanilla cake soaked with creamy banana pudding and juicy pineapple, all under a cloud of whipped topping. This is my family’s go-to for special summer gatherings and backyard barbecues.

I first tasted poke cake at a neighbor’s pool party and immediately knew I had to try it with banana pudding and pineapple. My kids cheer every time I make it for them and it never lasts more than a day at our house.

Ingredients

• French vanilla cake mix: provides a soft flavorful base look for a reputable brand for best results
• Large eggs: help the cake rise and give richness make sure they are fresh
• Whole milk: enhances moisture and flavor for fluffy crumb
• Unsalted butter: brings buttery flavor use high quality real butter
• Sour cream: adds a touch of tang and keeps the cake moist
• Banana cream instant pudding: thickens fast and brings luscious banana flavor
• Crushed pineapple: gives bursts of juicy tropical sweetness use fruit packed in juice not syrup
• Whipped topping: makes a featherlight finishing layer let it thaw fully for easy spreading
• Fresh pineapple chunks: create a juicy garnish pick ripe golden fruit for max flavor
• Toasted coconut flakes: add crunch and island flair toast lightly until golden

Step-by-Step Instructions

Prepare the Baking Dish:

Spray a 9 by 13 inch dish well with nonstick spray to prevent sticking and make serving easy

Mix and Beat Cake Batter:

Combine cake mix eggs milk melted butter and sour cream in a large bowl beat for two minutes until smooth and creamy so there are no lumps

Bake the Cake:

Spread the batter evenly in your pan bake at 350°F for twenty five to thirty minutes until the center springs back and the cake is lightly golden test with a toothpick for doneness

Poke Holes in Cake:

Let the cake cool for about five minutes use a wooden spoon handle to poke holes about an inch apart make sure to reach the bottom so pudding will soak through each bite

Make and Pour Pudding Mixture:

Whisk banana pudding milk and one cup of crushed pineapple with juice until just beginning to thicken immediately pour slowly over cake and push into holes to saturate the base

Add Remaining Layers:

Drain remaining crushed pineapple spread evenly over the pudding layer for sweet bites throughout

Top with Whipped Topping:

Smooth whipped topping gently over the entire surface work from the center outward for even coverage

Chill and Serve:

Cover loosely and chill for at least four hours or overnight to set flavors slice into squares and serve cold optionally garnish with pineapple chunks and toasted coconut

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The banana cream pudding is always the first thing everybody raves about that sweet scent as you spread it on still makes me smile and reminds me of celebrating my daughter’s birthday in the backyard with all our family around one big table.

Storage tips

Store any leftover cake covered in the refrigerator It lasts up to three days though the cake absorbs more flavor as it sits For best texture and neat squares slice just before serving straight from the fridge

Ingredient substitutions

Out of banana cream pudding You can use vanilla pudding for a milder taste or try coconut cream pudding for an extra tropical twist If you do not have crushed pineapple you can chop fresh pineapple finely and drizzle with some juice Whipped topping can be swapped for homemade whipped cream just sweeten lightly

Serving suggestions

Serve each square with a few fresh pineapple chunks and a sprinkle of toasted coconut For extra indulgence drizzle with a bit of caramel syrup or serve with sliced bananas for a bigger fruit punch This cake travels well so take it to picnics or potlucks

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Cultural and historical context

Poke cakes became popular in America in the 1970s as an easy way to jazz up boxed cake mixes The name comes from poking holes in the cake so that fillings can seep in Hawaiian Poke Cake brings together classic American poke cake with sunny island flavors making it a real crowd pleaser for all ages

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be finely chopped and used in place of canned crushed pineapple for a brighter, tangier flavor.

→ How long should the cake chill before serving?

Chill the assembled cake for at least 4 hours so the pudding sets and flavors blend, but overnight is best for maximum tropical flavor.

→ Can I substitute the whipped topping with homemade whipped cream?

Absolutely! Homemade whipped cream adds a rich, airy finish. Sweeten to taste and spread evenly over the chilled cake before serving.

→ Is it possible to prepare the cake in advance?

Definitely. Preparing the cake a day ahead enhances the texture, as the pudding thoroughly soaks into the cake base overnight.

→ Are there alternate garnishes beyond pineapple and coconut?

Try maraschino cherries, chopped macadamia nuts, or a drizzle of passion fruit syrup as alternative toppings for extra color and flavor.