Pineapple Delight Poke Cake

A soft pineapple cake soaked with creamy cheesecake pudding and topped with fluffy pineapple cream cheese whipped topping.

Yield: 10-12 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Special Equipment: 9x13 pan

Ingredients

• 1 box yellow cake mix

• 2 eggs

• 1 can 20 oz crushed pineapple, drained and divided

• 1 box cheesecake instant pudding mix

• 1 cup milk

• 3 cups heavy cream divided

• 1 block 8 oz cream cheese, softened

• 1 cup Powdered sugar

• 1 tsp Vanilla extract

Directions

1. Drain pineapple and reserve the juice. Use the pineapple juice in place of the water called for on the cake mix box. Prepare cake batter according to package directions and mix in half of the drained pineapple, then bake as directed.

2. Mix cheesecake pudding with 1 cup milk and 1 cup heavy cream until thickened. Poke holes all over the warm cake and pour the pudding mixture over the top so it soaks in.

3. Beat 2 cups heavy cream, cream cheese, powdered sugar, and vanilla until fluffy, then fold in the remaining pineapple.

4. Spread topping over the cake and refrigerate at least 1 hour before serving.