Hawaiian Punch Poke Cake (With Fruit Punch Flavor Extract)

Hawaiian Punch Poke Cake (With Fruit Punch Flavor Extract)

Dolce Flav

Servings

12

Prep Time

15 minutes

Cook Time

32 minutes

Category

Hawaiian Punch

This vibrant Hawaiian Punch poke cake starts with a boxed white cake infused with Hawaiian Punch flavor extract and a splash of fruit punch for color. After baking, you’ll poke the cake and pour a warm fruit-punch gelatin mixture over the top so it soaks into every bite for ultra-moist, bold tropical flavor. Finish with a fluffy whipped-topping crown, sweet crushed pineapple, and coconut. It’s an easy, make-ahead dessert that slices cleanly and always disappears at parties.

Ingredients

    blank

    • 1 box (15.25 oz) white cake mix

    • 3 large eggs

    • 1/3 cup neutral oil

    • 3/4 cup fruit punch (Hawaiian Punch), not water

    • 1–2 teaspoons Hawaiian Punch flavor extract

    blank

    • 1 box (3 oz) strawberry or cherry gelatin (for that punchy hue)

    • 1 cup boiling water

    • 1/2 cup cold fruit punch (or cold water)

    blank

    • 1 tub (8 oz) whipped topping, thawed

    • 1 can (20 oz) crushed pineapple, well-drained

    • 1/2 cup sweetened shredded coconut, lightly toasted (optional)

    • Maraschino cherries for garnish (optional)

    Directions

    1. Prep & mix: Heat oven to 350°F (175°C). Grease a 9×13-inch pan. In a bowl, beat cake mix, eggs, oil, fruit punch (instead of water), and Hawaiian Punch flavor extract until smooth, 2 minutes. (Replacing water with punch is a popular trick for fruit-punch cakes.)

    2. Bake: Pour into pan and bake 28–32 minutes, until a toothpick comes out clean. Cool 10–15 minutes.

    3. Poke: Using the handle of a wooden spoon, poke holes every 1/2 inch across the cake.

    4. Make gelatin soak: Whisk gelatin with boiling water until dissolved; stir in cold fruit punch (or cold water). Slowly pour evenly over the cake so it seeps into all the holes.

    5. Chill: Cover and refrigerate at least 3 hours (or overnight) for the flavors to set.

    6. Top & serve: Fold drained crushed pineapple into whipped topping. Spread over chilled cake. Sprinkle with toasted coconut and garnish with cherries. Slice and serve cold. (Tropical poke-cake finishes with pineapple/coconut are common.)