Recipe
Dessert
Pineapple-Coconut Poke Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 packet(s) yellow cake mix, plus ingredients called for on package | ||
| 1 (20 oz) can crushed pineapple | ||
| 1 (8 oz) package cream cheese | ||
| 2 c. milk | ||
| 2 packet(s) instant vanilla pudding mix | ||
| 1 (8 oz) container Cool Whip, thawed | ||
| 1 c. coconut, optional | ||
| 1 c. chopped nuts |
Directions
- Prepare cake according to package directions and divide batter between two 9-by-13-inch pans. Bake and cool.
- Punch holes in both cakes with wooden spoon handle. Spread pineapple over both cakes, using half the pineapple on each cake.
- Beat cream cheese until fluffy. Beat in pudding mix. Stir in milk. Spread over both cakes.
- Fold Cool Whip, coconut and nuts together. Spread on top of pudding layer on both cakes. Refrigerate.