Description
This Pineapple Jello Poke Cake is a moist vanilla cake infused with sweet pineapple gelatin and topped with whipped cream. Perfect for summer gatherings and a tropical treat.
Ingredients
Scale
- 200 g unsalted butter, softened
- 200 g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 120 ml whole milk
- 85 g pineapple gelatin
- 240 ml boiling water
- 400 g crushed pineapple, drained
- 250 ml heavy cream
- 50 g powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 175°C and grease pan.
- Cream butter and sugar, then add eggs and vanilla.
- Mix dry ingredients with milk alternately.
- Pour batter into pan and bake 30–35 minutes.
- Dissolve pineapple gelatin in boiling water and stir in pineapple.
- Cool cake completely, poke holes, and pour Jello mixture evenly.
- Refrigerate at least 2 hours.
- Whip cream with sugar and vanilla, then spread over chilled cake.
- Garnish and serve.
Notes
Let cake cool before poking. Refrigerate at least 2 hours for best flavor. Top with coconut or pineapple chunks if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg