The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Now, I know Pineapple Jello Poke Cake is not a traditional Cretan recipe. My grandmother never made anything like Pineapple Jello Poke Cake. But I discovered this beautiful, bright dessert years ago when I wanted something cheerful for a summer women’s gathering in my courtyard. The first time I made Pineapple Jello Poke Cake, I felt like I had captured sunshine in a baking dish.
This Pineapple Jello Poke Cake feels light, fruity, and joyful. It reminds me of laughter around the table, children running barefoot, and women sipping coffee while sharing stories. Every time I make Pineapple Jello Poke Cake, I smile because it looks so simple, yet it surprises everyone with its flavor.
Let me show you how I make it in my kitchen.
Why I Love Making This Recipe
I love Pineapple Jello Poke Cake because it is easy, forgiving, and always impressive. I don’t need complicated techniques. I don’t need expensive ingredients. I just need a cake, pineapple gelatin, and a little patience.
When I pour the golden pineapple Jello over the soft cake and watch it seep into every little hole, I feel like I’m creating something magical. The cake absorbs the flavor, and each bite becomes moist, sweet, and refreshing.
I also love Pineapple Jello Poke Cake because I can prepare it ahead of time. When I expect guests, I make it in the morning and let it chill in the refrigerator. By evening, it tastes even better.
Most importantly, this cake brings women together. It is the kind of dessert you slice generously. No tiny, careful pieces. I cut big squares, top them with whipped cream, and serve them with pride.
Ingredients & Little Kitchen Secrets
Here’s everything I use to make my Pineapple Jello Poke Cake:
For the Cake:
- 1 box (15.25 oz / 432 g) yellow cake mix
- 3 large eggs
- 1 cup (240 ml) water
- ½ cup (120 ml) vegetable oil
For the Pineapple Layer:
- 1 box (3 oz / 85 g) pineapple flavored gelatin
- 1 cup (240 ml) boiling water
- ½ cup (120 ml) cold water
For the Topping:
- 1 can (20 oz / 565 g) crushed pineapple, drained
- 1 container (8 oz / 225 g) whipped topping
- ½ cup (60 g) shredded sweetened coconut (optional)
- Maraschino cherries for decoration (optional)
My Little Secrets
- I always drain the crushed pineapple very well. Too much juice makes the topping watery.
- I poke deep holes in the cake. I use the handle of a wooden spoon. If I make tiny holes, the gelatin does not spread properly.
- I let the cake cool completely before pouring the gelatin. Warm cake makes the gelatin too runny.
- I chill the cake for at least 4 hours, but overnight tastes even better.
How I Make It, Step by Step
1. I Prepare the Cake
First, I preheat my oven to 180°C (350°F). I grease a 9×13-inch baking dish lightly with oil or butter.
In a large mixing bowl, I combine the yellow cake mix, eggs, water, and oil. I beat everything for about 2 minutes until smooth and creamy.
I pour the batter into the baking dish and smooth the top. Then I bake it for 28–32 minutes, until a toothpick inserted in the center comes out clean.
When the cake finishes baking, I let it cool completely in the pan.
2. I Poke the Cake
Once the cake cools, I take the handle of a wooden spoon and gently poke holes all over the surface. I space them about 2–3 cm apart. I make sure I poke deep enough so the gelatin can sink inside.
This step always makes me smile. The cake suddenly looks like a little sponge waiting to drink sunshine.
3. I Prepare the Pineapple Gelatin
In a bowl, I dissolve the pineapple gelatin in 1 cup of boiling water. I stir carefully until completely dissolved.
Then I add ½ cup of cold water and mix again.
While the gelatin is still liquid, I slowly pour it evenly over the cake. I move slowly and try to fill every hole. I watch the golden liquid disappear into the cake.
Then I place the cake in the refrigerator for at least 4 hours.
4. I Add the Topping
After the cake sets, I spread the drained crushed pineapple evenly over the top.
Next, I gently spread whipped topping across the entire cake. I create soft waves with my spatula.
If I feel playful, I sprinkle shredded coconut over the top and decorate with bright red cherries.
Then I return the cake to the refrigerator until serving time.
How I Serve It at Home
I cut Pineapple Jello Poke Cake into generous squares. I serve it cold, straight from the refrigerator.
In summer, I serve it after grilled meat or light salads. The cool pineapple flavor refreshes everyone.
When women come over for coffee, I place the cake in the center of the table. I let everyone take their piece while we talk about life, children, dreams, and memories.
Sometimes I add extra toasted coconut on top for texture. Other times I keep it simple.
This cake never stays long on the table.
Storage, Reheating & Make-Ahead Tips
I always store Pineapple Jello Poke Cake in the refrigerator, covered tightly.
It stays fresh for 3–4 days. In fact, the flavor becomes even better on the second day.
I never freeze it because the gelatin texture changes.
If I want to prepare it ahead, I make the cake and gelatin layer one day before. The next day, I add the topping before serving.
I always keep it chilled until the last moment.
100-Word Short Version
I bake a simple yellow cake and let it cool completely. Then I poke deep holes across the surface using a wooden spoon handle. I dissolve pineapple gelatin in boiling water, add cold water, and pour it evenly over the cake so it seeps inside. After chilling for at least four hours, I top the cake with well-drained crushed pineapple and spread whipped topping smoothly over it. I finish with shredded coconut and cherries if I like. I refrigerate until serving. This Pineapple Jello Poke Cake tastes light, fruity, moist, and perfectly refreshing.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: About 4 hours 50 minutes
🛒 Ingredients
1 box yellow cake mix (15.25 oz / 432 g)
3 large eggs
1 cup water
½ cup vegetable oil
1 box pineapple gelatin (3 oz / 85 g)
1 cup boiling water
½ cup cold water
1 can crushed pineapple (20 oz / 565 g), drained
1 container whipped topping (8 oz / 225 g)
½ cup shredded sweetened coconut (optional)
Maraschino cherries (optional)
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish.
- Mix cake mix, eggs, water, and oil until smooth.
- Pour into pan and bake 28–32 minutes. Cool completely.
- Poke holes evenly across the cake.
- Dissolve gelatin in boiling water. Add cold water.
- Pour gelatin evenly over cake.
- Refrigerate at least 4 hours.
- Spread drained pineapple on top.
- Add whipped topping evenly.
- Garnish with coconut and cherries if desired.
- Chill until serving.
📝 Notes
Drain pineapple very well. Chill overnight for stronger flavor. Store covered in refrigerator up to 4 days.
🍽️ Nutrition
Approx. 320 calories per serving
Carbohydrates: 45g
Fat: 14g
Protein: 3g
Sugar: 30g
Sodium: 280mg
Pineapple Jello Poke Cake
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
Description
This Pineapple Jello Poke Cake is a light, moist, and refreshing dessert bursting with tropical pineapple flavor. A soft yellow cake gets infused with sweet pineapple gelatin, then topped with crushed pineapple and fluffy whipped topping. Perfect for summer gatherings, potlucks, and make-ahead family desserts, this easy poke cake delivers bright flavor in every chilled bite.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 box (3 oz) pineapple gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 can (20 oz) crushed pineapple, well drained
- 1 container (8 oz) whipped topping
- 1/2 cup shredded sweetened coconut (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, eggs, water, and oil until smooth and fully combined.
- Pour batter into prepared baking dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely in the pan.
- Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
- In a bowl, dissolve pineapple gelatin in boiling water, stirring until fully dissolved. Add cold water and mix well.
- Slowly pour the liquid gelatin evenly over the cake, allowing it to soak into the holes.
- Refrigerate for at least 4 hours until fully set.
- Spread the drained crushed pineapple evenly over the chilled cake.
- Top with whipped topping and spread smoothly.
- Garnish with shredded coconut and cherries if desired. Chill until ready to serve.
Notes
Drain the crushed pineapple thoroughly to prevent excess moisture. For best flavor, refrigerate overnight before serving. Store covered in the refrigerator for up to 4 days. You can substitute homemade whipped cream for whipped topping if preferred. Toasted coconut adds extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Conclusion
Every time I make Pineapple Jello Poke Cake, I feel like I am serving happiness on a plate. It looks simple, but it carries brightness and comfort in every bite. I love how easily it comes together, how beautifully it chills, and how quickly it disappears from the table.
This cake reminds me that food does not have to be complicated to bring joy. Sometimes, the simplest desserts create the sweetest memories.
Come sit with me. Let’s cut a big piece. Let’s share stories and laughter.
Because that is what cooking is truly about.
