Pineapple Poke Coke

Ingredients

• 1 box (425 g)yellow or white cake mix, prepared with the ingredients listed on the box
• 2 small boxes (193 g total)pineapple jelly powder
• 450 gwhipped topping, such as Cool Whip
• 1 can (567 g), drainedpineapple chunks, or fresh pineapple
• 60 gshredded coconut
• to tastemaraschino cherries (optional)

Instructions

1. 1

   Bake the cake

   Prepare the cake mix according to the box directions and bake it in a 33 × 23 cm baking tin.

2. 2

   Cool briefly

   Take the cake out of the oven and leave it to cool for 10 minutes.

3. 3

   Poke the cake

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

4. 4

   Dissolve the jelly

   Put the jelly powder in a liquid measuring jug with 355 ml boiling water. Whisk until fully dissolved.

5. 5

   Pour over jelly

   While the jelly is still liquid, slowly pour it over the cake, directing it into each hole several times.

6. 6

   Chill the cake

   Refrigerate the cake for 45 minutes.

7. 7

   Add the toppings

   Take the cake out of the fridge and spread the whipped topping over it. Add the pineapple chunks, toasted coconut and cherries as desired.

8. 8

   Chill before serving

   Refrigerate the cake for 1–2 hours before serving.

What is pineapple poke cake?

Poke cake is a home-style American dessert made by poking holes in a baked cake and pouring a liquid filling over it. The liquid seeps into the crumb, giving each slice pockets of flavour.

This version combines pineapple jelly with fruit and a whipped topping. The contrast between tender cake, creamy topping and juicy pineapple makes it a straightforward make-ahead dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 3g protein, 51g carbs, 4g fat.

Most of the carbohydrates come from the cake mix, jelly and pineapple, while the whipped topping and coconut contribute much of the fat. The cake mix also supplies some protein. Serve a slice with fresh fruit to add a fresh contrast to the sweet, soft dessert.

Choose the cake base

Cake mix: Yellow or white cake mix both work; prepare it with the ingredients and method specified on the box. Bake it in a 33 × 23 cm tin so there is enough surface area for the jelly and toppings.

Get the jelly into the crumb

Dissolving: Whisk the jelly powder into boiling water until no grains remain. Keep it liquid and pour it slowly, giving it time to run into the holes rather than pooling only on the surface.

Poking: Make holes across the whole cake with a serving fork or dowel. Avoid tearing large channels through the sponge, which can leave uneven patches.

Watch the chilling stages

First chill: Give the cake 45 minutes in the fridge after adding the jelly so it can settle into the sponge.

Final chill: Once topped, refrigerate it for another 1–2 hours before serving. This gives the layers time to firm up for neater slices.

Finish with fruit and coconut

Pineapple: Drain canned chunks well before adding them so excess liquid does not run across the topping. Fresh pineapple can be used instead.

Coconut: Toast the shredded coconut before sprinkling it over the cake for a lightly browned finish. Add maraschino cherries if you want a classic party-style garnish.

Serve and portion

Cut the chilled cake into 15 portions, wiping the knife between cuts if you want tidy edges. It is rich enough to serve on its own, or pair a slice with fresh fruit for a fresher finish.

Recipe notes & tips

• Measure the boiling water accurately so the jelly sets as intended.
• Pour the jelly gradually and aim for the holes rather than flooding the top.
• Drain canned pineapple thoroughly before adding it to the cake.
• Toast the coconut in a dry pan, stirring often, and let it cool before topping the cake.
• Keep the cake chilled until just before serving for easier slicing.

Variations

• Use fresh pineapple: Swap in well-drained pieces of fresh pineapple for the canned fruit.
• Change the cake flavour: Try a different plain cake mix while keeping the jelly and toppings the same.
• Add cherries: Scatter maraschino cherries over the topping for a colourful finish.
• Toast the coconut: Brown the shredded coconut lightly for a deeper, nutty flavour.
• Make it nut-free: Leave off the coconut and finish with pineapple and cherries.

Common mistakes to avoid

• Large holes: They can break up the sponge; use a fork or dowel to make evenly spaced holes without tearing the cake.
• Undissolved jelly: It can leave grainy patches; whisk the powder thoroughly into boiling water.
• Pouring too quickly: The jelly may run across the surface; add it slowly and target each hole.
• Wet pineapple: Excess juice can make the topping slippery; drain canned chunks well.
• Serving too soon: The layers may not hold together; chill for the full 45 minutes and then another 1–2 hours after topping.

How to store

Cover and refrigerate leftover cake for up to 3 days. Serve it chilled; reheating is not recommended for this whipped-topping dessert.

Frequently asked questions