Hawaiian Poke Cake
A vibrant and refreshing Hawaiian Poke Cake, perfect for summer gatherings. This easy-to-make dessert features a moist cake base topped with a creamy, fruity poke filling.
Ingredients
Main Ingredients
- 1 box Yellow cake mix
- 1 cup Pineapple juice
- 1 cup Water
- 0.5 cup Vegetable oil
- 4 large Eggs
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Frozen pineapple chunks, thawed
- 1 cup Maraschino cherries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine cake mix, pineapple juice, water, oil, and eggs. Beat until well combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely.
- While the cake is cooling, in a separate bowl, beat together cream cheese and powdered sugar until smooth and creamy.
- Stir in thawed pineapple and cherries.
- Once the cake is completely cool, poke holes all over the top using a fork or the handle of a wooden spoon.
- Spoon the cream cheese mixture evenly over the cake, allowing it to fill the holes.
- Refrigerate for at least 2 hours before serving.
Notes
For an extra touch, garnish with whipped cream and a few extra cherries before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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