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Hawaiian Punch Poke Cake (With Fruit Punch Flavor Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Hawaiian Punch
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
32 minutes
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
Cake
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1 box (15.25 oz) white cake mix
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3 large eggs
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1/3 cup neutral oil
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3/4 cup fruit punch (Hawaiian Punch), not water
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1–2 teaspoons Hawaiian Punch flavor extract
Poke + Soak
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1 box (3 oz) strawberry or cherry gelatin (for that punchy hue)
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1 cup boiling water
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1/2 cup cold fruit punch (or cold water)
Topping
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1 tub (8 oz) whipped topping, thawed
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1 can (20 oz) crushed pineapple, well-drained
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1/2 cup sweetened shredded coconut, lightly toasted (optional)
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Maraschino cherries for garnish (optional)
Directions
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.)
Bake: Pour into pan and bake 28–32 minutes, until a toothpick comes out clean. Cool 10–15 minutes.
Poke: Using the handle of a wooden spoon, poke holes every 1/2 inch across the cake.
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.
Chill: Cover and refrigerate at least 3 hours (or overnight) for the flavors to set.
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.)
Recipe Note
FAQs (Top 10)
Can I use yellow cake mix? Yes—white keeps the punch color brighter, but yellow works too.
How strong is the extract? Start with 1 tsp; taste your batter (a dab) and bump to 2 tsp if desired—extracts are potent.
No gelatin on hand—what else can I pour? Warm fruit-punch syrup (punch + sugar reduced briefly) also works; still chill before frosting.
Can I skip the pineapple? Absolutely; swap in diced strawberries or mandarin oranges.
How long does it keep? Covered in the fridge, 3–4 days; best texture within 48 hours.
Can I make cupcakes? Yes—bake cupcakes, poke with a skewer, spoon on a little gelatin mixture, chill, then top.
Is this freezer-friendly? Freeze unfrosted, soaked cake (well-wrapped) up to 1 month; thaw, top, and serve.
How do I prevent sogginess? Don’t over-pour; let the gelatin soak gradually and fully chill before topping.
Can I make it dairy-free? Use a dairy-free whipped topping and ensure your cake mix fits your needs.
What gives it the “Hawaiian Punch” flavor? The Hawaiian Punch flavor extract (a tropical blend) plus fruit punch liquid in the batter and soak.