If you’ve been following us for a long time, you’ll know that we enjoy a good poke cake. They’re simple to make, dependably moist, and there’s a recipe for almost every occasion. The version I’m sharing today is nothing short of a tropical fantasy. This Hawaiian Wedding Cake tastes similar to a pina colada, with layers of juicy pineapple, creamy pudding, and light Cool Whip.

Essentially, it’s a dessert-based beach retreat.The recipe begins with a simple yellow cake mix, but the end result is far from basic. Bake the cake in a 9×13-inch pan following the box directions. As the cake bakes, prepare the pudding layer by combining cream cheese, vanilla pudding mix, and whole milk. Once that’s smooth, place it in the fridge to solidify until the cake has cooled.

The recipe begins with a simple yellow cake mix, but the end result is far from basic. Bake the cake in a 9×13-inch pan following the box directions. As the cake bakes, prepare the pudding layer by combining cream cheese, vanilla pudding mix, and whole milk. Once that’s smooth, place it in the fridge to solidify until the cake has cooled.The famous poke cake stage involves poking holes all over the cake with the handle of a serving spoon.

Pour the crushed pineapple, liquid included, over the cake and spread it evenly. The pineapple juice soaks into the cake, infusing every bite with flavor. Spread the chilled pudding mixture over the pineapple layer to create a creamy contrast.Finish with a layer of cool whip and a sprinkling of shredded coconut. Simple as that, your cake is ready to serve! If you make the cake ahead of time, refrigerate it to keep it fresh. Serve this tropical delicacy for birthday parties, bridal showers, and family gatherings. It’s sure to be a hit at any event.