Pineapple Poke Cake Recipe: A Tropical Dessert Delight

Ingredients

• 1 (16.25 ounce) package white cake mix
• 1.25 cups water
• 0.33 cup vegetable oil
• 3 egg whites
• 1 cup boiling water
• 1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
• 0.75 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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish thoroughly.
2. In a mixing bowl, combine the cake mix, 1 cup of water, vegetable oil, and egg whites. Use an electric mixer on medium speed to blend until well combined, approximately 2 minutes. Pour the batter into the prepared baking dish.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, usually 23 to 28 minutes. Let the cake cool for 15 minutes.
4. In a bowl, mix 1 cup of boiling water with pineapple-flavored gelatin until the gelatin is fully dissolved. Then, stir in 3/4 cup of cold water.
5. Using a skewer or straw, poke holes across the surface of the cake. Evenly spoon the gelatin mixture over the cake. Refrigerate for at least 4 hours.
6. In a bowl, combine the crushed pineapple and pudding mix. Gently fold in the whipped topping. Spread this mixture evenly over the chilled cake. Refrigerate for at least 2 hours before serving.

Nutrition

• Calories: 384 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 49 g
• Sodium Content: 450 mg
• Protein Content: 4 g
• Carbohydrate Content: 60 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g