Piña Colada Poke Cake Recipe

Introduction

Piña Colada Poke Cake is a tropical dessert that combines the flavors of coconut, pineapple, and a hint of rum in a moist, flavorful cake. It’s an easy-to-make treat perfect for summer gatherings or anytime you want a taste of the islands.

Ingredients

• 1 (15.25 ounce) box white cake mix (plus the ingredients listed on the back of the box)
• 1 (14 ounce) can coconut milk
• 1 (20 ounce) can crushed pineapple (including the juices)
• 1 (3 ounce) package vanilla pudding mix
• 2 tablespoons rum (optional)
• 1 (8 ounce) tub cool whip
• 1 1/2 cups sweetened shredded coconut

Instructions

1. Step 1: Prepare the cake mix according to the instructions on the back of the box and pour the batter into a lightly greased 9×13-inch baking dish.
2. Step 2: In a large bowl, stir together the coconut milk, crushed pineapple with juices, vanilla pudding mix, and rum (if using) until well combined.
3. Step 3: Once the cake is baked, use a straw or chopstick to poke holes evenly all over the surface of the cake.
4. Step 4: Pour the pineapple mixture over the cake, allowing it to soak into the holes. Smooth the top gently with the back of a spoon.
5. Step 5: Let the cake cool to room temperature, then refrigerate for at least 3 hours to chill and set.
6. Step 6: Before serving, spread the cool whip evenly on top and sprinkle with shredded coconut.
7. Step 7: Slice and enjoy your tropical poke cake!

Tips & Variations

• For a non-alcoholic version, simply omit the rum; you won’t miss the flavor.
• Toast the shredded coconut lightly before sprinkling for added crunch and depth of flavor.
• Use fresh pineapple blended with coconut milk for a fresher taste instead of canned.

Storage

Store the poke cake covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. Leftover cake can be reheated gently, but it’s best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling for several hours or overnight, allowing the flavors to meld and the cake to become moist.

What can I use instead of cool whip?

You can substitute homemade whipped cream or any store-bought whipped topping to finish the cake. Just be sure it’s spread evenly for a smooth finish.

Piña Colada Poke Cake Recipe

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4.5 from 103 reviews

This Piña Colada Poke Cake brings the tropical flavors of pineapple, coconut, and a hint of rum together in a moist, flavorful treat. Using a simple white cake mix enhanced with coconut milk and crushed pineapple poured into poke holes, this chilled dessert is topped with fluffy cool whip and sweet shredded coconut for a refreshing and easy-to-make cake perfect for warm weather or gatherings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 (15.25 ounce) box white cake mix (plus ingredients required on the box, typically eggs, oil, and water)

Pineapple Mixture

• 1 (14 ounce) can coconut milk
• 1 (20 ounce) can crushed pineapple (including juices)
• 1 (3 ounce) package vanilla pudding mix
• 2 tablespoons rum (optional)

Topping

• 1 (8 ounce) tub cool whip
• 1 1/2 cups sweetened shredded coconut

Instructions

1. Prepare the Cake: Follow the instructions on the cake mix box to prepare the batter, typically combining the mix with water, eggs, and oil, then pour into a lightly greased 9×13 inch baking dish.
2. Bake the Cake: Bake the cake according to the package directions until a toothpick inserted in the center comes out clean.
3. Mix Pineapple Filling: In a large bowl, combine the coconut milk, crushed pineapple with juices, vanilla pudding mix, and rum if using. Stir well to fully incorporate all ingredients.
4. Poke the Cake: Immediately after removing the cake from the oven, use a straw or chopstick to poke holes all over the surface of the cake to allow the pineapple mixture to soak in.
5. Add Pineapple Mixture: Pour the pineapple mixture evenly over the cake, using the back of a spoon to smooth it out and ensure it seeps into the holes.
6. Chill the Cake: Let the cake cool to room temperature, then refrigerate it for at least 3 hours to set and allow the flavors to meld.
7. Finish with Topping: Spread the cool whip evenly over the chilled cake and sprinkle the shredded coconut on top for added texture and flavor.
8. Serve: Slice the cake into pieces and serve chilled for a tropical, creamy dessert experience.

Notes

• For a non-alcoholic version, simply omit the rum.
• Ensure the cake is fully cooled before refrigerating to maintain texture.
• Sweetened shredded coconut adds extra sweetness; unsweetened can be used for less sugar.
• Can be made a day ahead to let flavors meld perfectly.
• Use a straw or chopstick of adequate length to reach all parts of the cake when poking holes.

Keywords: piña colada poke cake, tropical cake, pineapple cake, coconut cake, poke cake recipe, easy dessert, rum cake