Pineapple Lemon Poke Cake
This Pineapple Lemon Poke Cake is a refreshing and easy-to-make dessert perfect for any tropical-themed gathering. With a moist lemon cake base and a luscious pineapple filling, it's sure to be a hit.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 box lemon cake mix
Wet Ingredients
- 1 cup pineapple juice
- 1/2 cup sweetened condensed milk
- 8 oz whipped topping
- 1 cup crushed pineapple drained
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, combine lemon cake mix with pineapple juice instead of water as directed on the box. Beat the mixture using an electric mixer until smooth and well combined.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to continue cooling.
Poking and Filling
- Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the top of the cake, spaced about 1 inch apart.
- Mix together the sweetened condensed milk and an additional 1/4 cup of pineapple juice. Pour this mixture evenly over the cake, ensuring it seeps into the holes.
Decorating
- Spread the whipped topping over the surface of the cake, creating an even layer. Be sure to cover the entire top of the cake.
- Sprinkle the drained crushed pineapple over the whipped topping. For an extra touch, add a sprinkle of lemon zest.
Serving
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to firm up.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to a month, wrapped tightly to prevent freezer burn.
Notes
Pro Tips: Use room temperature eggs for a smoother batter. Ingredient Substitutions: Try lime or orange juice for a different citrus flavor. How to Serve: Serve chilled for the best flavor. Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the cake a day in advance and keep refrigerated until ready to serve.