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.
Make the cake batter using the eggs, oil, and water called for on the box.
Stir the undrained can of 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 the condensed milk over the cake and allow to soak in. Cool completely.
Drain the small can of pineapple really well. Stir into the 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.