Pineapple Poke Cake recipe
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Ingredients
- 1 (16.25 ounce) package white cake mix 1 ¼ cups water ⅓ cup vegetable oil 3 egg whites 1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O®) 1 cup boiling water ¾ cup cold water 1 (20 ounce) can crushed pineapple, drained 1 (3.5 ounce) package instant vanilla pudding mix 1 (8 ounce) container whipped topping (such as Cool Whip®), thawed
Nutrition Info
- 383.5 caloriescarbohydrate: 60.4 gcholesterol: : -fat: 14.8 gfiber: 0.8 gprotein: 4.1 gsaturatedFat: 5.7 gservingSize: -sodium: 450.2 mgsugar: 49.1 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Poke Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved, stir in cold water.
Poke holes into cake using a skewer or straw, spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
Mix pineapple and pudding mix in a bowl, fold in whipped topping. Spread mixture evenly over chilled cake, refrigerate at least 2 more hours.