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

Scale

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)

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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