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Sheet Pan Hawaiian Poke Cake

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5 from 1 vote

Sheet Pan Hawaiian Poke Cake

Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 people
Calories 257kcal

Ingredients

  • 1 (15.25 ounce) pkg. Pillsbury Yellow Cake Mix
  • 3 (25 gram) scoops vanilla whey protein powder
  • 1 cup nonfat plain Greek yogurt
  • 2 eggs
  • 1 cup water
  • 6 ounces pineapple juice
  • 8 ounces fat-free sweetened condensed milk
  • 10 ounces crushed pineapple drained
  • 1 (8 ounce) container Cool Whip Lite
  • 1/4 cup sweetened coconut flakes

Instructions

  • Preheat oven to 350 degrees F. Spray a half baking sheet with nonstick cooking spray; set aside.
  • In a large mixing bowl, mix together cake mix, protein powder, yogurt, eggs and water until well combined. Spread batter in an even layer in prepared pan and bake for 18-20 or until set and an inserted toothpick comes out clean. Remove from oven and let cool completely.
  • Use a fork to poke holes over the entire cake. In a small bowl, whisk together pineapple juice and sweetened condensed milk and pour over cake.
  • Spread crushed pineapple over top of the cake. Spread Cool Whip over cake and sprinkle coconut on top. Refrigerate until serving.

Notes

MFP: MFF Sheet Pan Hawaiian Poke Cake
August 2021

Nutrition

Serving: 4.3ounces | Calories: 257kcal | Carbohydrates: 44.7g | Protein: 7.5g | Fat: 5.4g

1 thought on “Sheet Pan Hawaiian Poke Cake

  1. 5 stars
    I’ve made this recipe 3 times now! We just love it. I admit I’ve modified it. I put the pineapple into the cake batter, add 60 grams of coconut and I don’t do the condensed milk since I can’t find the light version in Canada. I just serve it with the cool whip. 12/10!!!

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