Pineapple Poke Cake

Ingredients

• 1 (16.25 ounce) package white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 1 (6 ounce) package pineapple-flavored gelatin mix (such as Jell-O)
• 1 cup boiling water
• 3/4 cup cold water
• 1 (20 ounce) can crushed pineapple, drained
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container whipped topping (such as Cool Whip), thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.

Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.

Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.

Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.