Old Fashioned Hawaiian Poke Cake

I’ve always loved making this old fashioned Hawaiian poke cake when I want something easy that still feels special and homemade.

It’s soft, creamy, and packed with sweet pineapple and banana flavors, finished with fluffy topping and a little crunch from toasted coconut.

This is the kind of dessert that reminds me of something grandma would bring out at family gatherings, already chilled and ready to serve.

What You Need to Know

• This cake is extra moist with a creamy pudding layer soaked into every bite.
• Keep it refrigerated since the pudding and topping need to stay chilled.
• You can make this a day ahead, which actually helps the flavors come together even more.
• For a lighter option, use light whipped topping or reduced fat milk.

And just like grandma always knew, desserts like this are even better after a little time in the fridge.

Ingredients Overview

• Yellow cake mix: Any standard box mix works well here. You can also use butter cake mix or even pineapple cake mix for a slightly different flavor
• Banana instant pudding mix: This gives the cake its creamy texture. Vanilla pudding can be swapped in if you prefer a milder flavor
• Milk: Whole milk gives the richest texture, but 2 percent or even a dairy-free milk alternative can be used
• Crushed pineapple: Use canned crushed pineapple with juice. You can swap part of it with pineapple tidbits for a bit more texture
• Cool whip: Regular or light whipped topping both work. Homemade whipped cream can also be used if serving the same day
• Toasted sweetened coconut: Adds a little crunch and a classic tropical touch. Unsweetened coconut works if you want less sweetness
• Maraschino cherries: Optional but traditional for that bright, retro look on top

How to Make Old Fashioned Hawaiian Poke Cake

Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 9x13 inch baking dish with nonstick spray. Prepare the yellow cake mix according to the package directions and bake until done.

Step 2: Allow the cake to cool completely, then use a large straw or the handle of a wooden spoon to poke holes evenly across the entire surface.

Step 3: In a medium bowl, whisk together the banana pudding mix and milk until smooth. Stir in 1 cup of crushed pineapple with juice, then quickly pour the mixture over the cake, letting it soak into the holes. Spread any remaining pudding evenly over the top.

Step 4: Cover the cake lightly and refrigerate for at least 2 hours to set. Once chilled, spread the cool whip evenly over the top, then sprinkle with toasted coconut.

Grandma’s Tips

• Make sure the cake is fully cooled before adding the pudding so it soaks in properly
• Use the handle of a wooden spoon for larger holes so more of that creamy filling gets inside

Modern Updates

• Swap banana pudding for coconut or vanilla pudding for a different flavor twist
• Use light whipped topping and low fat milk for a slightly lighter version

Serving Suggestions

Serve this Hawaiian poke cake chilled with a maraschino cherry or two on top of each slice for that classic look. It pairs perfectly with a cup of coffee or a simple after-dinner treat.

You can also add extra pineapple or a sprinkle of nuts for a little extra texture if you like.

More Vintage Cake Recipes

• Old Fashioned Pineapple Dump Cake
• Cinnamon Marble Bundt Cake
• Grandma's Strawberry Shortcake
• Chocolate Loaf Cake
• Samoa Cookie Bundt Cake
• Lemon Blueberry Bundt Cake with Yogurt

FAQs

What is a Hawaiian poke cake made of?

A Hawaiian poke cake is typically made with yellow cake, pudding, crushed pineapple, whipped topping, and coconut. The cake is poked with holes so the pudding mixture can soak in, making it extra moist.

Why is my poke cake soggy?

Poke cake can become soggy if too much liquid is added or if it sits too long. Using the right amount of pudding mixture and chilling it properly helps keep the texture balanced.

Can you make Hawaiian poke cake ahead of time?

Yes, this cake is perfect for making ahead. In fact, chilling it for a few hours or overnight helps the flavors blend and improves the texture.

Do you have to refrigerate poke cake?

Yes, poke cake should be stored in the refrigerator because of the pudding and whipped topping layers. Keep it covered and chilled until ready to serve.