Pastel poke de piña

Ingredientes

• 15 oz box yellow or white cake mix, prepared ((you will need the ingredients on the back of the box))
• 6.8 oz pineapple jello (prepared in liquid form, but not chilled (2 small boxes))
• 16 oz Cool Whip
• 20 oz canned pineapple chunks (drained of liquid, or fresh pineapple)
• 3/4 cup shredded coconut
• maraschino cherries (optional)

Preparación

1. 1

   Prepare cake according to box directions. Bake in a 13x9 baking pan.

2. 2

   Remove from oven and cool for ten minutes.

3. 3

   Use a serving fork or dowel to poke holes all over the cake.

4. 4

   Into a liquid measuring cup, add the jello powder and 1 1/2 cups of boiling water. Whisk until jello is dissolved.

5. 5

   Slowly pour gelatin over the cake while still in liquid form, pouring over each hole multiple times.

6. 6

   Refrigerate cake for 45 minutes.

7. 7

   Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pineapple chunks, toasted coconut, and maraschino cherries as desired.

8. 8

   Refrigerate 1-2 hours before serving.