Pineapple-Coconut Poke Cake

Pineapple-Coconut Poke Cake
Pineapple-Coconut Poke Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    [16.25] oz French vanilla or Butter cake mix, plus ingredients to prepare

  • 2

    [3.4] oz coconut cream instant pudding mix

  • 1

    [20] oz can crushed pineapple, drained

  • 4

    cup half & half

  • 16

    oz frozen whipped topping, thawed

  • 1

    cup flaked coconut

  • 1/2

    cup macadamia nuts, toasted and chopped

Directions

Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan. If you prefer, you can also use the recipe for my Old Fashioned Butter Cake instead. [tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions. Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large. Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable. Mix 1 cup with the crushed pineapple. Pour this over the cake and into the holes while the cake is still hot. Immediately spread the remaining coconut cream pudding on top. Place into the refrigerator and cool until completely set. Frost with thawed whipped topping. Sprinkle with 1/2 cup toasted macadamia nuts and 1 cup flaked coconut. Store covered. Chill well. Yield: 16 pieces Cook's note: To toast the nuts: Preheat the oven to 350°F and spread the nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Cool completely before using.

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