Hawaiian Poke Cake

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Sure! Here’s a complete, detailed recipe for a tropical-inspired dessert called Hawaiian Poke Cake, with everything from its history and formation, to ingredients, method, and even a touch of romance for food lovers.

Hawaiian Poke Cake

“A slice of sunshine with every bite.”

Introduction:

Hawaiian Poke Cake is a vibrant, chilled dessert that brings the flavors of the islands to your kitchen. Unlike the savory Hawaiian poke made with raw fish, this “poke” refers to the method of poking holes in a warm cake and pouring in a luscious filling—allowing every bite to be saturated with tropical goodness. With French vanilla cake soaked in banana pudding, layered with sweet crushed pineapple, and topped with fluffy whipped cream, this dessert is a favorite for luaus, summer parties, and potlucks.

Perfect for fruit lovers, dreamers, and romantics, this cake is love at first bite.

A Brief History:

The poke cake dates back to the 1970s when Jell-O began advertising recipes where gelatin or pudding was poured into holes poked in warm cakes. The Hawaiian version evolved as home bakers in tropical climates began using local fruits like pineapple, banana, and coconut to make their own versions more exotic and refreshing. It’s now a beloved twist served cold, often topped with whipped topping and toasted coconut.

Ingredients (Serves 12)

Cake Base:

  • 1 box French vanilla cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water

Pudding Layer:

  • 1 (3.4 oz) box instant banana pudding mix
  • 2 cups cold milk

Fruit Layer:

  • 1 can (20 oz) crushed pineapple, drained (save juice)

Topping:

  • 1 tub (8 oz) whipped topping (like Cool Whip), thawed
  • 1/2 cup shredded coconut (optional)
  • Maraschino cherries and banana slices for garnish (optional)

Instructions & Method:

Step 1: Bake the Cake

  1. Preheat oven to 350°F (175°C).
  2. Prepare cake mix as per box instructions: combine French vanilla mix, eggs, oil, and water. Beat until smooth.
  3. Pour batter into a greased 9×13-inch baking dish.
  4. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes.

Step 2: Poke & Pour

  1. Using the handle of a wooden spoon, poke holes all over the warm cake, spacing about 1 inch apart.
  2. In a bowl, whisk together the banana pudding mix and cold milk until thickened (about 2 minutes).
  3. Immediately pour pudding over the cake, using a spatula to push it into the holes.

Step 3: Add Pineapple

  1. Spread the drained crushed pineapple evenly over the pudding layer.
  2. Optional: Drizzle a bit of the reserved pineapple juice for extra moisture.

Step 4: Chill & Top

  1. Cover the cake and refrigerate for at least 3 hours (or overnight for best results).
  2. Before serving, spread whipped topping evenly over the cake.
  3. Garnish with shredded coconut, cherries, or banana slices for extra flair.

Formation & Layers:

This cake is made in harmonious layers:

  • Base: Soft vanilla cake
  • Middle: Creamy banana pudding filling
  • Top: Juicy pineapple and airy whipped cream
    Each forkful delivers a burst of texture and flavor that plays like a tropical melody on the tongue.

Conclusion:

The Hawaiian Poke Cake is more than dessert—it’s a vacation on a plate. Its flavors are nostalgic, romantic, and uplifting. Easy to make, easier to love, and impossible to forget.

For the Lovers:

To the cake lovers who dream in coconut clouds, to the fruit fans who savor sunshine, to the sweethearts who bake for each other—this one’s for you. Whether it’s for a beach picnic, anniversary treat, or just a cozy Sunday, this cake says “aloha” with love.

Would you like a printable version of this recipe or a styled photo/diagram of the cake’s layers?

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