Tropical Breeze Jell-O Poke Cake

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 12
★★★★★
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Step into a tropical paradise with this delightful Tropical Breeze Jell-O Poke Cake. It's a refreshing twist on a classic dessert, blending vibrant flavors of pineapple and coconut to transport your taste buds to a sun-kissed beach. Perfect for summer parties or any time you crave a little sunshine on a plate.

Ingredients for Tropical Breeze Jell-O Poke Cake

White cake mix serves as the base of this dessert, providing a fluffy and neutral canvas to soak up the Jell-O flavors. Eggs add structure, while vegetable oil ensures the cake stays moist. Pineapple flavored Jell-O and coconut flavored Jell-O infuse the cake with a tropical punch, each dissolving into a cup of boiling water for easy absorption. Sweetened condensed milk brings a creamy, sweet richness, pairing beautifully with crushed pineapple and shredded coconut for texture and flavor. Whipped topping creates a light, airy finish, while maraschino cherries and toasted coconut flakes add a pop of color and crunch.

Tips & Tricks

  • Make sure to poke enough holes in the cake so the Jell-O can seep in and flavor every bite.
  • For a more pronounced coconut flavor, consider using coconut milk instead of water in the cake mix.
  • Toast the coconut flakes in a dry pan over medium heat, stirring frequently for even browning.

Serving Suggestions

This cake is a perfect ending to a casual outdoor barbecue or a light lunch. Pair it with a tropical cocktail or a simple iced tea for a refreshing combination. It also works beautifully as a centerpiece for a dessert buffet, allowing guests to admire its vibrant colors before indulging.

Frequently Asked Questions

Can I use a different flavor of Jell-O?
Absolutely! Feel free to experiment with other tropical flavors like mango or passion fruit for a unique twist.
How long does this cake last?
Stored in the refrigerator, the cake will stay fresh for up to 4 days. The flavors may even deepen over time!
Can I use fresh pineapple instead of canned?
Yes, but make sure to drain it well to avoid extra moisture. Fresh pineapple can add a delightful texture and flavor.

Tropical Breeze Jell-O Poke Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking pan. Follow the package instructions for the white cake mix, blending it with eggs, vegetable oil, and water. Once mixed, pour the batter into the prepared pan, smoothing the top evenly.

Bake the cake for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. While the cake bakes, prepare your Jell-O mixtures. Dissolve the pineapple Jell-O in one cup of boiling water and do the same with the coconut Jell-O in a separate bowl.

Once the cake is out of the oven, let it cool slightly. Then, use a fork or skewer to poke holes all over the cake. Carefully pour the pineapple Jell-O over one half of the cake and the coconut Jell-O over the other half. This step can be a little messy, but it's what makes the cake so flavorful! Pop it in the fridge for at least 2 hours to let the flavors meld and the cake cool completely.

When the cake is ready, combine the sweetened condensed milk, crushed pineapple, and shredded coconut in a bowl. Spread this mixture over the chilled cake, ensuring an even layer. Top with the whipped topping, spreading it gently over the surface. Finally, garnish with halved maraschino cherries and a sprinkle of toasted coconut flakes for that tropical flair.

Why You'll Love This Recipe

  • Bright and tropical flavors that are sure to impress.
  • Easy-to-make with a store-bought cake mix, yet feels homemade.
  • A perfect make-ahead dessert; it gets better as it chills.
  • Visually appealing with a colorful presentation.

Ingredients

1 box of white cake mix
3 large eggs
1/3 cup vegetable oil
1 cup water
1 package (3 oz) pineapple flavored Jell-O
1 package (3 oz) coconut flavored Jell-O
2 cups boiling water
1 can (14 oz) sweetened condensed milk
1 cup crushed pineapple, drained
1 cup shredded coconut
1 tub (8 oz) whipped topping
1/4 cup maraschino cherries, halved
1/4 cup toasted coconut flakes for garnish

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
2. Prepare the white cake mix according to package instructions, using eggs, vegetable oil, and water. Pour the batter into the prepared baking pan.
3. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, dissolve the pineapple and coconut flavored Jell-O separately in 1 cup of boiling water each.
5. Once the cake is baked, let it cool slightly. Poke holes all over the cake using a fork or skewer.
6. Pour the pineapple Jell-O mixture over half of the cake and the coconut Jell-O mixture over the other half. Refrigerate the cake for at least 2 hours.
7. After chilling, combine the sweetened condensed milk, crushed pineapple, and shredded coconut in a bowl. Spread the mixture evenly over the cooled cake.
8. Top with whipped topping, then garnish with maraschino cherries and toasted coconut flakes.
9. Refrigerate until ready to serve.

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