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Pineapple Pudding Poke Cake

Pineapple Pudding Poke Cake


  • 2 8 oz cans pineapple slices, drained
  • 1 box yellow cake mix
  • 1 3.4 oz box Jell-O instant vanilla pudding mix
  • 1 ½ cups milk
  • 1 8 oz tub whipped topping
  • 1 8 oz can pineapple chunks, drained


  • Preheat oven to 350F degrees. Lightly spray a 9×13 pan with cooking spray and then line the bottom of it with pineapple slices.
  • Mix together yellow cake mix according to package instructions and pour the batter over the pineapple slices.
  • Bake the cake according to boxed cake directions. Cake is finished when a toothpick inserted into the middle of the cake comes out clean.
  • Allow the cake to cool completely.
  • Poke holes into cake using the end of a wooden spoon. You want about 12-16 holes.
  • In a bowl, whisk together pudding with milk until smooth. Pour the mixture onto the cake and spread out with a knife or spatula, gently pushing down to make sure the pudding gets down into the holes.
  • Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving. This cake gets better the longer it sits so you can make it the day before you need it. Just keep it in the fridge.

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