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Sheet cake with a sweet coconut and pineapple filling, topped with a coconut infused cream and sprinkled with coconut. This Sheet Pan Hawaiian Poke Cake is perfect for summer and is always a crowd favorite! If there is one thing I love about this Sheet Pan Hawaiian poke cake it is that it is never dry.
In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake.
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.
Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth.
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