Pineapple Poke Cake

This cool and refreshing cake is perfect for a hot summer day. This recipe is so easy to change to suit your family likes and it gets better every day!!

Author: Kimmy's Southern Cooking

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Pineapple Poke Cake

This cool and refreshing cake is a summer staple at our home. You can change the ingredients to suit your family. It gets better and better the longer it stays in the fridge.

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Ingredients

• 1 boxed cake mix, white or yellow
• 1 can Sweetened Condensed Milk
• 20 oz can Crushed Pineapple, drained
• 8 oz container Frozen Whipped topping

Instructions

1. Bake cake according to the instructions on the box. I substituted the juice from the drained pineapple for water the box called for.
2. When the cake is still hot use a wooden spoon handle to poke holes in the cake.
3. Pour Sweetened Condensed Milk over the top, evenly.
4. Allow to cool completely.
5. Fold drained crushed pineapple into the Whipped Topping.
6. Cover and place into the refridgerator for at least 4 hours.

Notes

The longer the cake is in the fridge the better it is. I like to make it several days before it's taken to a pot luck or back yard cookout.

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