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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/pina-colada-poke-cake-recipe/