Juicy pineapple meets cake mix for a super simple poke cake recipe, great for all sorts of occasions!
Ingredients
- 15 oz box yellow or white cake mix, prepared (you will need the ingredients on the back of the box)
- 6.8 oz pineapple jello prepared in liquid form, but not chilled (2 small boxes)
- 16 oz Cool Whip
- 20 oz canned pineapple chunks drained of liquid, or fresh pineapple
- 3/4 cup shredded coconut
- maraschino cherries optional
Instructions
Prepare cake according to box directions. Bake in a 13×9 baking pan.
Remove from oven and cool for ten minutes.
Use a serving fork or dowel to poke holes all over the cake.
Into a liquid measuring cup, add the jello powder and 1 1/2 cups of boiling water. Whisk until jello is dissolved.
Slowly pour gelatin over the cake while still in liquid form, pouring over each hole multiple times.
Refrigerate cake for 45 minutes.
Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pineapple chunks, toasted coconut, and maraschino cherries as desired.
Refrigerate 1-2 hours before serving.
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