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Pineapple Poke Cake Recipe

Pineapple Poke Cake Recipe photo by Taste of Home

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This delicious dessert refreshes all year round. With several store-bought ingredients, it’s a snap to prepare any time. –Sandra Etelamaki of Ishpeming, Michigan

This recipe is:

Healthy

Diabetic Friendly

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Pineapple Poke Cake Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 20 Servings

20 25 45

Ingredients

1 package yellow cake mix (regular size)
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup water
2 eggs, lightly beaten
1/2 cup egg substitute
1/2 cup fat-free milk
1/4 cup unsweetened applesauce
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar
FROSTING:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.
For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator. Yield: 20 servings.

Nutritional Facts 1 piece equals 180 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 313 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Pineapple Poke Cake in Light & Tasty October/November 2006, p17

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Reviews for Pineapple Poke Cake

Pineapple Poke Cake

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(11-20) of 34 reviews

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Reviewed on May. 24, 2010 by gmalou

My Mother made this type of cake when I was young and it brings back all thise wonderful memories! Being a diabetic now, I will use the Splenda and sugar free cool whip! I always adjust recipes to my liking.

Reviewed on May. 23, 2010 by Bikelama04

The name pineapple should not be in the tittle. It is just a yellow cake with an occasional tiny fleck of pineapple in every 4th bite. Will not make it again.

Reviewed on May. 22, 2010 by chelgason62

this recipe was a big hit at a church dinner! I do agree with others that more pineapple should be added to the recipe. Overall, I'd make it again for a special occasion.

Reviewed on May. 21, 2010 by Sandflea63

I would make it again but I would use pineapple juice instead of water. I felt it needed a little more flavor.

Reviewed on May. 21, 2010 by jdab

I made this cake for treat day at my school. Everyone loved it. A nice light and refreshing cake. Will definitely make it again.

Reviewed on May. 20, 2010 by cookiewoMAN

I thought it was very good but I agree with others that it might need more pineapple.

Reviewed on May. 20, 2010 by kay riess

I took this to my girls lunch out and they enjoyed it to ne end. One girl is going to make it for coffee with her minaster. kay

Reviewed on May. 20, 2010 by neilsens

This is delicious! Made it for a quilt guild meeting and everyone loved it. As others have said, I too would add more pineapple. Simple and easy recipe - the best kind!

Reviewed on May. 20, 2010 by xmasbaker

I agree with everyone else about the pineapple. Also the cake didn't really soak up the pineapple juices because they were cooked off a lot. When I make it again I will not cook off the pineapple as much so the juices soak down into the cake more, or I will buy a pineapple flavored cake mix.

Reviewed on May. 20, 2010 by Casaletto

Delicious. I, too, would add a little more pineapple to the topping. I used Splenda brown sugar. Whole thing disappeared quickly. A keeper.

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