Pineapple Poke Cake

By Addie

"This is a delicious cake that's a little fancier that the typical poke cakes."

Ingredients

• 1 (18 1/4 ounce) boxe yellow cake mix
• 1/3 cup oil
• 3 eggs
• 1 1/4 cups water
• 1 (20 ounce) can crushed pineapple, drained
• 1/2 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (3 3/4 ounce) package instant vanilla pudding
• 1 1/2 cups cold milk
• 2 cups Cool Whip
• Grated coconut ( to garnish)
• Chopped nuts ( to garnish)

Details

Servings 20
Adapted from tasteofhome.com

Preparation

Step 1

Prepare cake according to package directions using oil, eggs and water. Bake in greased and floured 9X13 pan.

When cake is cool, punch holes in cake with handle of wooden spoon. Meanwhile, boil pineapple and sugar together, in a non-stick pot on the stove top. Cool and pour pineapple over top of cake.

Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread. Spread over top of cake.

Top with whipped topping, coconut and nuts. Refrigerate until ready to serve.


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.