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1970-1989 - Home bakers and family communities in Hawaii during the late 20th century.

Poke Cake

Name: Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1 box yellow cake mix; 1 can (20 ounces) crushed pineapple with juice; 1 package (3.4 ounces) instant vanilla pudding mix; 2 cups cold milk; 1 cup shredded coconut (optional); 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups whipped topping

Poke cake is a moist layered dessert featuring holes poked after baking to absorb flavored fillings, popular in Hawaii during the 1970s and 1980s as a convenient party treat combining traditional cakes with tropical flavors.

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Difficulty

Medium

Prep time

20 minutes

Cook time

30 minutes

Total time

50 minutes

Servings

Region

Hawaii

Era introduced

1970-1989

Introduced by

Home bakers and family communities in Hawaii during the late 20th century.

Recipe tools

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The Story

Poke cake gained popularity in Hawaii during the 1970s and 1980s as a playful take on traditional layered cakes. The technique involves baking a cake and poking holes throughout the structure to allow a creamy or flavored liquid to soak in, moistening the cake throughout. This dessert typically incorporates tropical fruit flavors like pineapple or coconut to reflect Hawaiian tastes and has remained a favorite at family gatherings, tailgate parties, and casual celebrations due to its simplicity and moist texture.

Ingredients

1 box yellow cake mix
1 can (20 ounces) crushed pineapple with juice
1 package (3.4 ounces) instant vanilla pudding mix
2 cups cold milk
1 cup shredded coconut (optional)
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping

Equipment

Baking pan
9x13-inch baking dish
Oven
Cutting board
Chef's knife
Mixing bowl
Spatula
Measuring cups and spoons

Directions

Preheat oven and prepare cake batter according to package instructions.
Pour batter into a greased 9x13-inch baking pan and bake as directed.
Once baked, while still warm, poke holes evenly throughout the cake using the handle of a wooden spoon.
Drain pineapple, reserving juice, and mix pineapple with the instant pudding and cold milk until smooth.
Pour the pudding mixture evenly over the cake holes to soak in.
Let the cake cool completely.
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold whipped topping into whipped cream and spread over the cooled cake.
Sprinkle shredded coconut on top if desired.
Refrigerate at least 2 hours before serving.