Piña Colada Poke Cake

Course: Dessert

Cuisine: American

Keyword: make-ahead dessert idea, piña colada cake, pina colada poke cake, pineapple coconut cake, pineapple coconut poke cake, summer dessert, tropical poke cake

Prep Time: 15

Cook Time: 34

Total Time: 49

Servings:

Calories: 414kcal

This piña colada poke cake is an easy tropical dessert made with white cake mix, crushed pineapple, cream of coconut, and a fluffy whipped topping. Moist, light, and packed with pineapple coconut flavor, it’s the perfect make-ahead cake for summer parties, potlucks, and warm-weather entertaining.

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Equipment

Ingredients

For the cake:

1 box white cake mix
1 cup crushed pineapple , with juice
1/2 cup vegetable oil
3 large eggs

For the filling:

15 ounces cream of coconut
1/2 cup pineapple juice
2 teaspoons rum extract

For the topping:

3.4 ounce instant coconut pudding mix
1 cup whole milk
8 ounces whipped topping
1/2 cup crushed pineapple well drained
toasted coconut for garnish

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
In a large bowl, stir together the 1 box white cake mix, 1 cup crushed pineapple, 1/2 cup vegetable oil, and 3 large eggs. With an electric hand mixer, mix on low for 30 seconds to combine. Place on medium speed and whip for 2 minutes.
Pour the batter into the prepared baking dish and smooth out the top. Bake for 29-34 minutes until a toothpick inserted into the center comes out clean.
Let the cake cool on a wire rack for 30 minutes.
Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.
In a medium-sized bowl whisk together the 15 ounces cream of coconut, 1/2 cup pineapple juice, and 2 teaspoons rum extract. Pour all over the cake. Let it sit until completely cooled and the liquid is absorbed.
To make the topping, place the 3.4 ounce instant coconut pudding mix into a large bowl. Whisk in the 1 cup whole milk until it starts to thicken.
Fold in the 8 ounces whipped topping until there are no streaks left. Fold in the well-drained 1/2 cup crushed pineapple. Smooth over the cake.
Top with toasted coconut for garnish and serve.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Store leftover in the fridge for up to 5 days. This is good served cold or room temperature. Freeze for up to 3 months.

Nutrition