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Pineapple Poke Cake
Pineapple Poke Cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
420 minutes
Indulgent pineapple poke cake with creamy pudding layer and zesty lemon gelatin - perfect for any gathering!
Ingredients:
  • 1 (16.25 ounce) package white cake mix
  • 1.25 cups water
  • 0.33333334326744 cup vegetable oil
  • 3 egg whites
  • 1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O®)
  • 1 cup boiling water
  • 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:
  • Preheat oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
  • Combine cake mix, 1 1/4 cup water, vegetable oil, and egg whites in a bowl. Use an electric mixer on medium speed for 2 minutes until well combined. Transfer batter to the baking dish.
  • Bake in the preheated oven for 29 to 34 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before serving.
  • Combine pineapple-flavored gelatin with boiling water in a bowl and stir until dissolved. Then, mix in cold water.
  • Using a skewer or straw, gently poke holes all over the cake. Then, evenly spoon the gelatin mixture over the cake. Chill in the refrigerator for 4 hours.
  • Combine the pineapple and pudding mix in a bowl, gently fold in the whipped topping. Spread the mixture evenly over the chilled cake and refrigerate for at least 2 more hours.

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