The Best Pineapple Coconut Poke Cake (Easy Cake Mix Recipe)

Introduction: Your Tropical Dessert Escape

If you’re craving a dessert that tastes like a tropical vacation, this pineapple coconut poke cake is the one. It’s soft, fluffy, and soaked with sweet pineapple and creamy coconut, delivering rich flavor in every bite. It’s the perfect make-ahead treat for summer parties, backyard barbecues, or any time you want a refreshing, crowd-pleasing dessert.

If you’ve never made a poke cake before, it’s exactly what it sounds like: a warm cake poked with holes, then filled with a creamy mixture that sinks deep into the sponge, making it incredibly moist and flavorful.

This guide will walk you through an easy version using cake mix, complete with expert tips, tricks, and a from-scratch option for those who enjoy classic baking.

If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.

Why This is the “Best” Pineapple Coconut Poke Cake

This cake isn’t just easy, it delivers on flavor, texture, and crowd appeal. Here’s why it stands out:

Perfectly Moist and Creamy
Thanks to the pudding and pineapple filling, every slice is soft and soaked with flavor.

Incredibly Easy to Make
It starts with a simple boxed cake mix, so there’s no need to measure out flour or sugar. Just mix, bake, and pour.

Packed with Tropical Flavor
The mix of crushed pineapple and coconut gives it a bright, refreshing taste that feels like a mini getaway.

The Ultimate Crowd-Pleaser
Whether it’s a summer potluck or a family dinner, this cake gets everyone asking for seconds.

Ingredients You’ll Need

Here’s everything you’ll need to make this tropical dessert come to life. If you can, snap a quick photo of all the ingredients laid out on your counter—it’s helpful and visually satisfying.

For the Cake

• 1 box (15.25 oz) yellow or French vanilla cake mix
• Ingredients listed on the box (typically eggs, oil)
• 1 cup reserved pineapple juice (from the canned pineapple below)

For the Filling

• 1 can (20 oz) crushed pineapple, drained (save the juice for the cake batter)
• 1 package (5.1 oz) coconut cream instant pudding mix
• 2 cups cold milk

For the Topping

• 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
• 1 cup sweetened shredded coconut (you can toast this for extra flavor)

A Note on the Filling: Condensed Milk vs. Cream of Coconut

Some versions of this cake use sweetened condensed milk, others use cream of coconut. Here’s the difference:

• Cream of Coconut (like Coco Lopez) is rich, syrupy, and has a bold coconut flavor. It makes the cake extra tropical.
• Sweetened Condensed Milk is more neutral but adds sweet creaminess without overpowering the pineapple.

Both work great. Choose based on how coconut-forward you want your cake to taste.

How to Make Pineapple Coconut Poke Cake: A Step-by-Step Guide

This version keeps things simple by starting with a cake mix. Just follow the steps below and let the fridge do the rest of the magic.

Step 1: Prepare and Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, make the cake mix according to the box instructions—but instead of water, use 1 cup of the reserved pineapple juice.
Pour the batter into the pan and bake until a toothpick comes out clean, usually 25–30 minutes.

Step 2: Cool and Poke
Let the cake cool on a wire rack for about 10–15 minutes. It should still be warm but not hot.
Using the handle of a wooden spoon, poke holes all over the surface, spaced evenly across the cake.

Step 3: Prepare and Pour the Filling
Whisk the coconut cream pudding mix with 2 cups of cold milk until it just starts to thicken—still pourable, not stiff.
Stir in the drained crushed pineapple.
Pour this mixture slowly over the warm cake, aiming to fill the holes as much as possible.

Step 4: First Chill
Cover the cake with plastic wrap and refrigerate for at least 1 hour to let the pudding set.

Step 5: Add the Topping
Once the cake has cooled completely and the filling is set, spread the thawed whipped topping evenly over the top.
Sprinkle with sweetened shredded coconut. Toasting the coconut first adds a great crunch and deeper flavor.

Step 6: Final Chill and Serve
Cover the cake again and refrigerate for at least 4 more hours, or overnight if possible.
This allows all the flavors to blend and gives the cake its signature texture.

Pineapple Coconut Poke Cake (From-Scratch Version)

If you love the flavor of homemade cake, this version is for you. It swaps the boxed mix for a buttery, made-from-scratch yellow cake while keeping the same easy soak-and-chill method.

Ingredients

For the Cake Base

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 can (20 oz) crushed pineapple, drained (reserve ½ cup of the juice for the batter and set the fruit aside)

Filling and Topping
Use the same filling and topping ingredients and steps from the easy version above.

Instructions

Step 1: Prep the Oven and Pineapple

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Drain the crushed pineapple and reserve ½ cup of the juice. Set aside the drained pineapple for later.

Step 2: Mix the Batter

In one bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the eggs, sugar, oil, vanilla extract, and the reserved pineapple juice.

Step 3: Combine and Bake

Gradually mix the dry ingredients into the wet until the batter is smooth.
Gently fold in the crushed pineapple.
Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick comes out clean.

Step 4: Finish Your Homemade Poke Cake

Once the cake has baked and cooled for 10–15 minutes, complete your poke cake with these final steps:

Final Chill: Refrigerate for 4 more hours, or overnight, for best results.

Poke & Soak: Use the handle of a spoon to poke holes evenly across the cake. Pour the prepared filling into the holes while the cake is still slightly warm.

Chill: Cover and refrigerate for at least 1 hour to let the filling set.

Frost & Top: Spread the whipped topping evenly over the cake and sprinkle with coconut (toasted if desired).

Pro Tips and Popular Recipe Variations

Want to take your pineapple coconut poke cake to the next level? These simple tricks and creative twists make a big difference.

Getting Clean Slices
Use a sharp knife and wipe it clean after each cut. This keeps the layers neat and prevents smearing.

Toasting the Coconut
To boost flavor and texture, toast your shredded coconut. Spread it on a baking sheet and bake at 350°F for 3–5 minutes. Watch it closely—it browns fast.

Pina Colada Variation
Add 1–2 teaspoons of rum extract to the pudding mixture before pouring it over the cake. It gives the dessert a tropical cocktail twist without any alcohol.

Hawaiian-Style Version
Top the cake with toasted, chopped macadamia nuts along with the shredded coconut. It adds crunch and makes the cake look even more festive.

Storage and Freezing Instructions

This cake isn’t just easy to make—it stores well too, making it a perfect make-ahead dessert.

To Store
Keep the cake covered in the refrigerator. It stays fresh for up to 4 to 5 days. Use plastic wrap or an airtight lid to prevent the topping from drying out or picking up fridge odors.

To Freeze
You can freeze the cake for up to 3 months. First, chill it in the fridge until the topping is firm. Then wrap the whole pan tightly in plastic wrap, followed by aluminum foil.
To serve, thaw overnight in the refrigerator. The texture holds up well, especially if it’s been chilled properly before freezing.

Printable Pineapple Coconut Poke Recipe Card (Cake Mix Version)

Easy Pineapple Coconut Poke Cake (Cake Mix Version)

Yield: 12 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: 5 hours

Total Time: 5 hours 45 minutes

A chilled, creamy dessert made with yellow cake mix, crushed pineapple, coconut pudding, and whipped topping. Soaked and topped for ultimate tropical flavor with minimal effort.

Print

Ingredients

For the Cake

• 1 box (15.25 oz) yellow or French vanilla cake mix
• Ingredients listed on the box (eggs, oil, etc.)
• 1 cup reserved pineapple juice (from a 20 oz can of crushed pineapple)

For the Filling

• 1 can (20 oz) crushed pineapple, drained (juice used above)
• 1 package (5.1 oz) coconut cream instant pudding mix
• 2 cups cold milk

For the Topping

• 1 container (8 oz) frozen whipped topping, thawed
• 1 cup sweetened shredded coconut (toasted if desired)

Instructions

Bake the Cake
Preheat oven to 350°F. Grease a 9x13-inch pan.
Prepare the cake mix, replacing the water with 1 cup pineapple juice.
Bake as directed and cool for 10–15 minutes.

Poke the Cake
While warm, use the handle of a spoon to poke holes across the surface.

Make the Filling
Whisk pudding mix with cold milk until slightly thickened.
Stir in the drained pineapple and pour evenly over the cake.

Chill
Cover and refrigerate for 1 hour.

Frost and Top
Spread whipped topping evenly over the cake.
Sprinkle with shredded coconut.

Final Chill
Cover and refrigerate for at least 4 more hours or overnight.

Notes

For a homemade version, see the “From-Scratch Baker” section in this post.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 320Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 330mgCarbohydrates: 48gNet Carbohydrates: 47gFiber: 1gSugar: 32gProtein: 3g

Nutrition information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information should not be considered a substitute for professional dietary advice.

Frequently Asked Questions (FAQ)

Final Thoughts

Whether you’re reaching for a box of cake mix or baking from scratch, this pineapple coconut poke cake delivers every time. It’s simple to make, packed with tropical flavor, and always a hit at any gathering. The creamy filling and fluffy topping create the kind of dessert that disappears fast—so don’t count on leftovers. Keep it chilled, serve it cold, and enjoy every bite.

Did you make this Pineapple Coconut Poke Cake?

I’d love to hear how it turned out! Leave a comment and a star rating below—your feedback helps other readers and means a lot!

Love Poke Cakes? Discover Even More Ideas

If this Pineapple Coconut poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.