5 from 1 vote
This tropical mango poke cake is the perfect marriage of tropical Hawaiian flavors and a fun southern classic dessert. This tropical poke cake is perfect for National Hawaiian Foods Week!
Tropical Mango Poke Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Author: Meaghan | Cook. Craft. Love.
For the Cake
  • 1 Yellow Vanilla Cake Mix
  • 1 15 oz can of diced mango in light syrup
  • 4 Tbs butter, melted
  • 1/4 cup Waiakea Water
  • 1 8 oz container whipped topping, for frosting
For the Pudding
  • 2 cups whole milk
  • 1/4 cup flour, sifted
  • 1/2 cup sugar
  1. Preheat oven to 350 degrees and grease a glass 9x13 baking dish.

  2. In a medium sized glass bowl melt the butter, then add the cake mix and water, mixing well. 

  3. Fold in the diced (or pureed) mangos and stir until the batter comes together. The batter should be quite thick but if you need to thin it with some water you can add some more a Tbs at a time to reach desired consistency.

  4. Bake at 350 degrees for 35-40 minutes or until center of the cake springs back when touched. 

  5. While the cake is baking, make the pudding by adding milk, sifted flour, and sugar to a saucepan and heating over medium heat, whisking constantly, until mixture thickens. 

  6. Allow mixture to cool for about 20 minutes and then cover with plastic wrap, pushing the wrap down onto the surface of the pudding to keep it from forming a skin. 

  7. Allow both the pudding and the cake to cool completely (about 2 hours) and then poke holes in the cake with the handle of a wooden spoon.

  8. Spoon the pudding over the cake and spread it out with a spatula. You want it to evenly coat the cake but not be too thick. You may not need all of the pudding.

  9. Allow to sit for 5 minutes and then top with whipped topping. Cut into squares and serve!