This Elvis Presley-inspired pineapple poke cake starts with yellow cake mix and instant vanilla pudding. A hot pineapple topping soaks into the warm cake, then cream cheese frosting goes on only after the cake has cooled.
Recipe Details
- Pan: 9×13 inches
- Oven: 350°F (175°C)
- Bake: 30–35 minutes; rest 10 minutes before adding pineapple
Ingredients
Cake
- 1 box yellow cake mix (box weight not specified)
- 1 box (3 ounces) instant vanilla pudding mix, not sugar-free
- 4 large eggs
- ½ cup vegetable oil
- 1 cup milk
Pineapple Topping
- 1 can (16 ounces) crushed pineapple, undrained
- 1 cup granulated sugar
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup chopped pecans, optional
- 1 teaspoon vanilla extract, optional
How to Make Pineapple Poke Cake
Mix and bake the cake
Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Beat the cake mix, dry pudding, eggs, oil and milk on medium speed for 1 minute. Scrape the bowl and beat for another 2 minutes. Spread in the dish and bake for 30–35 minutes, until a toothpick comes out clean.
Cook the pineapple topping
While the cake bakes, combine the undrained pineapple and sugar in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from the heat.
Poke and soak the warm cake
Let the baked cake rest for about 10 minutes. Poke holes across the top with a fork, then pour the hot pineapple mixture evenly over it. Let cool completely.
Make and spread the frosting
Beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until fluffy, then stir in optional vanilla and pecans. Spread over the completely cooled cake and slice to serve.
Tips and Common Mistakes
- Do not drain the pineapple; its liquid helps soak the cake.
- Distribute the holes and topping evenly.
- Cool the cake fully before adding the frosting.
- Use the listed batter ingredients rather than adding a second set of liquids from the cake-mix box.
Storage and Make-Ahead Tips
Keep covered in the refrigerator for up to 3 days, as specified in the original recipe.
Frequently Asked Questions
Is the pineapple mixed into the cake batter?
No. In this version, the pineapple topping is cooked separately and poured over the warm, pierced cake.
Can I leave out the pecans?
Yes. They are optional in the frosting.