Make this Mello Yellow Poke Cake for a delicious dessert with a zesty twist. A delicious lemon cake made with a classic soda and pineapple, you and your family will want to have this poke cake again and again!

Mello Yellow Poke Cake Recipe

Ingredients you will need:

  • 1 (16.5 oz.) package lemon cake mix
  • 3 eggs
  • 1/3 C. vegetable oil
  • 12 oz. Mello Yellow soda
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (8 oz.) tub frozen whipped topping
  • 1/2 C. toasted or plain sweetened flaked coconut

Place 1 package lemon cake mix in a 9″ by 13″ pan. Make a well in the center of the cake mix.

Kristi pats mixture with a Rada Non-Scratch Spoon.

Pour 3 eggs, 1/3 cup vegetable oil, and 12 ounces Mello Yellow soda into the well.

Mix until blended.

Fold in an 8 oz. can of crushed, drained pineapple. Spread the batter evenly and bake according to package directions (should be approximately 45 minutes).

Once the baking is done, poke holes inside it with a wooden spoon.

Drizzle a 14 oz. can of sweetened, condensed milk over the cake. Allow it to cool.

Spread an 8 oz. tub of whipped topping over the cake.

Top with 1/2 cup flaked, toasted coconut. Refrigerate for at least 2 hours.

Serve and enjoy!

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Mello Yellow Cake Video Recipe

Start Video Transcript

Hi, Kristi in the Rada Kitchen, and today we’re going to make a Mello Yellow Poke Cake. This is a recipe out of our Dump and Bake Desserts cookbook.

First, put a package of lemon cake mix into a 9” by 13” pan like this Rada Rectangular Baker and make a well in the center. Add three eggs, one third cup vegetable oil, and 12 ounces of Mello Yellow soda. Whisk until blended. Fold in a can of crushed, drained pineapple. Spread the batter evenly in the pan. Bake as directed on the cake mix package or until the cake tests done with a toothpick. With the handle of a wooden spoon, poke holes in the cake. Drizzle a 14 ounce can of sweetened, condensed milk over the cake, filling the holes and allow it to cool.

Spread an 8 ounce tub of whipped topping over the cake and sprinkle with half a cup of flaked, toasted coconut. Refrigerate for at least two hours. And here you have a fantastic Mello Yellow Poke Cake. Be sure to subscribe to our YouTube channel and visit our website at

End of Video Transcript

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