Dole Whip Poke Cake

By srumbel

This Dole Whip Poke Cake will make you feel like you're standing outside the Tiki Tiki Tiki Tiki Tiki Room at Disneyland. It's got the yummy pineapple flavor that the traditional Dole Whip is known for...along with a soft-serve-like icing.
from ishouldbemoppingthefloor.com

Ingredients

• Cake:
• 1 box white cake mix (you'll also need the ingredients for the box's recipe, but will be replacing the water with pineapple juice)
• 1 large can pineapple juice (to use as mentioned above, and below, and to use in the icing as well)
• 2 small (4 servings each) boxes vanilla instant pudding mix
• 1 cup milk (I use skim, only because that's what we always have)
• Icing:
• 1 (16 ounce) tub whipped topping, thawed
• 1 can sweetened condensed milk
• additional pineapple juice from the large can in cake ingredients

Preparation

Step 1

Prepare cake mix according to package directions, replacing the water with pineapple juice. Bake according the package in a 9x13 pan, sprayed with cooking spray. Allow to cool completely. Using the wrong end of the wooden spoon, poke holes all over the surface of the cake...reaching all the way to the bottom of the pan.

Prepare pudding mixes together using 1 cup of pineapple juice and 1 1/2 cups of milk. Working quickly (so the pudding doesn't set up), spread pudding onto top of cake. Using the back of a spoon, make sure the pudding soaks into all of the poked holes. Cover and refrigerate for four hours or more.

Prepare icing using the tub of whipped topping and combining it with the sweetened condensed milk. You'll actually break up the normal consistency of the whipped topping by beating it with a mixer (on low). It takes a lot of the air out of it, but makes the icing more like soft-serve ice cream (in my opinion). Add pineapple juice, a 1/4 cup at a time until you're satisfied with the consistency. Try not to add too much, or the icing will be too runny (it will set up a bit in the refrigerator). Ice cake with mixture (it's pourable, actually). Refrigerate at least four hours, or even overnight.

Store in refrigerator.