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4 from 1 vote

Sheet Pan Hawaiian Poke Cake Recipe

Sheet cake with a sweet coconut and pineapple filling, topped with a coconut infused cream and sprinkled with coconut. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: pineapple poke cake, Poke cake, Sheet pan hawaiian poke cake
Servings: 24
Calories: 314kcal



  • 1 (15.25 ounce) box  yellow cake mix
  • 1 cup water
  • cup vegetable oil
  • 3 eggs


  • 14 ounces sweetened condensed milk
  • 15 ounces cream of coconut
  • 20 ounces crushed pineapple juice reserved


  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
  • Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
  • Bake for 15-20 minutes, or until the center of the cake is set.
  • Remove from oven and let cool.
  • Use a fork and poke holes over the entire cake.
  • In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
  • Pour over cake, filling all holes with mixture.
  • Spread crushed pineapple over the top of the cake.
  • In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
  • Sprinkle coconut on top and refrigerate cake until serving.


Calories: 314kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 145mg | Potassium: 161mg | Fiber: 1g | Sugar: 28g | Vitamin A: 422IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg