This pineapple poke cake is so creamy and delicious. It has plenty of pineapple and soaks in sweetened condensed milk, almost like a tres leches cake. The best part is that it is super simple to make with the help of a cake mix. You just have to bake one up to see for yourself.

Piece of pineapple poke cake soaked with condensed milk and topped with a Cool Whip and pineapple frosting on plate next to pan with remaining cake inside.

If you are in the mood for a fun fruity dessert, but you don’t have all day to make it, you are in the right place. This pineapple poke cake has crushed pineapple both in the cake itself and the frosting, plus a can of condensed milk soaks into the cake, making it out of this world tasty.

I have been on a bit of a pineapple recipe kick lately. I have always loved the fruit, but it has gone to a new level lately.

It seems I can’t leave the grocery store without two fresh pineapples to cut and eat throughout the week. Then, there are always a few cans in the pantry as well.

We wouldn’t want to run out! There is just something about that bright tropical flavor that draws me in.

Maybe I am trying to escape the midwestern winter by allowing my tastebuds to go on a tropical vacation. Whatever the reason, they are good alone and even better in baked goods!

Making the Cake

It really doesn’t get simpler than this recipe. You start with a cake mix, so there is almost no measuring to do.

Pick up your favorite brand of yellow cake mix and make the batter like the box describes. But before you put it in the pan, you stir in a big ole can of crushed pineapple.

Ingredients including cake mix, oil, eggs, crushed pineapple, sweetened condensed milk, and cool whip, ready to be made into a poke cake.

Mixing bowl with cake batter and a can of crushed pineapple inside, ready to be stirred together and baked.

You don’t even drain it. Just open it up and pour it in. Not only are you getting all of that yummy fruit, but the juices are adding so much moisture to the mix.

You know this isn’t going to be a dry cake!

Once the cake is baked, you take the back of a spoon and poke some holes throughout the cake. Then you pour a can of condensed milk over that baby and let it soak into all of those holes while the cake is still warm.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

I know, right?!

Freshly baked pineapple cake with holed poked in a grid pattern over the top of the cake.

Condensed milk poured over cake, starting to absorb into the holes in the cake.

Now let it cool completely and soak up that creamy goodness. It’s hard not to dig in as is, but there is still one last step, and you’ll want to do it.

Once the cake is cooled. Drain a small can of crushed pineapple and stir it into a tub of Cool Whip.

Spread that mixture over the top and chill the cake until you are ready to serve. It is the perfect mix of everything creamy and delicious.

Pineapple and Cool Whip frosting spread over the top of the cake, ready to slice and serve.

Side view of pineapple poke cake showing all of the condensed milk soaked into the cake making it really moist and topped with fluffy white pineapple frosting.

I am telling you, this is one you have to make! It would be great for Easter or any of your summer parties.

My family went nuts over it. So I think I am going to have to pick up the ingredients to make another one soon.

5 from 18 ratings

Pineapple Poke Cake

Author: Carlee

Servings: Servings

This pineapple poke cake is so creamy and delicious. It has plenty of pineapple and soaks in sweetened condensed milk, almost like a tres leches cake. The best part is, it is super simple to make with the help of a cake mix. You just have to bake one up to see for yourself.

Prep: 10

Cook: 25

Cooling Time 1

Total: 1 35

Ingredients

▢ 1 box yellow cake mix + the ingredients on the box
▢ 20 oz crushed pineapple
▢ 14 oz sweetened condensed milk
▢ 8 oz. Cool Whip or similar
▢ 8 oz crushed pineapple

Makes: 9 x 13inch rectangle, 2inch height

Instructions

Preheat oven to 350℉ and grease a 9×13-inch pan.
Make the cake batter using the eggs, oil, and water called for on the 1 box yellow cake mix.
Stir the undrained 20 oz crushed pineapple into the cake batter.
Bake according to the directions on the box. It will likely need to be baked towards the longer end of the range specified in the instructions.
Cool cake for 5-10 minutes, then poke random holes around the cake using the handle of a wooden spoon or something similar.
Drizzle 14 oz sweetened condensed milk over the cake and allow to soak in. Cool completely.
Drain 8 oz crushed pineapple really well. Stir into 8 oz. Cool Whip. Spread over the cake and chill until ready to serve.

Notes

The cake is done when the top springs back when lightly touched with a finger and the edges start pulling away from the pan.
Use a sawing up and down motion when cutting the cake, it will create less drag on the frosting and make cleaner looking pieces.
Store the cake in the refrigerator. It can sit out for an hour or two while serving, but should go back in the refrigerator when you are done.
For even more pineapple goodness in the frosting, you can use a 20 oz can of crushed pineapple mixed with a 3.4 oz box of instant vanilla pudding and an 8 oz tup of Cool Whip.