Easy Pina Colada Poke Cake

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This Pina Colada poke cake has moist yellow cake, juicy pineapple filling and a light as air topping. This easy dessert tastes like your favorite cocktail in cake form.

I love making poke cakes when I need an easy dessert to serve a crowd. Some of my favorites are chocolate poke cake, oreo poke cake, and strawberry poke cake. This Pina Colada poke cake is my go to! Think of it as a sheet cake version of your favorite vacation drink. It is so moist and always a hit at potlucks and parties.

Ingredient Notes and Shopping Tips

• Cake Mix: I like using yellow cake mix as its rich and buttery, but white mix will do in a pinch. Be sure to grab the ingredients called for on the box as well which are typically butter or oil and eggs.
• Sweetened Condensed Milk: Be sure not to grab evaporated milk which is thinner and missing the added sugar. Look for it near the cocktail mixers like the tonic water.
• Rum Extract: You can also use real rum if you prefer.
• Cream of Coconut: Make sure you get cream of coconut not coconut cream. The latter is not sweetened
• Pineapple: I like crushed pineapple as it mixes in smoothly. If all you have is tidbits, you can crush them with a potato masher. Be sure to drain well but reserve the juice.
• Cool Whip: Grab extra creamy, trust me!

Krystle's Tips: Steal My Culinary School Secrets

1. Poke While Warm But Not Hot: This will absorb the filling best without tearing the cake or getting soggy.

1. Poke Carefully: Aim for around ½–1 inch apart so you get some filling in every bite. If they're too close together the structure of the cake will collapse.

More Cakes To Try

Elvis Cake

Banana Pudding Cake

Butterfinger Cake

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📖 Recipe

Pina Colada Poke Cake

This incredibly moist cake is bursting with tropical flavors Your favorite cocktail in cake form, dig in!

5 from 10 votes

Print Pin Rate

Course: Cake

Cuisine: Hawaiian, Tropical

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 Slices

Calories: 297kcal

Author: Krystle Smith

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Ingredients

For the Pina Colada Poke Cake

• ▢ 1 Box Yellow Cake Mix (Plus Ingredients Called For on the Box)
• ▢ 2 Teaspoons Rum Extract Or 2 Tablespoons of Rum
• ▢ 1 14 Ounce Can Sweetened Condensed Milk
• ▢ 1 15 Ounce Can Cream of Coconut
• ▢ 1 15.25 Ounce Can Crushed Pineapple Drained,Juice Reserved

For the Coconut Whipped Cream

• ▢ 8 Ounces Extra Creamy Cool Whip
• ▢ Sweetened Shredded Coconut and Maraschino Cherries To Garnish

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Instructions

For the Cake

• Bake cake in a 9x13 inch pan according to the box directions.
• In a medium bowl, mix pineapple juice, sweetened condensed milk, and cream of coconut.
• Remove cake from oven, and poke holes in the top using the handle of a wooden spoon.
• Immediately pour pineapple mixture over the top of the cake. Then evenly top with crushed pineapple.
• Cover with plastic wrap and refrigerate overnight.
• Spread Cool Whip over cooled cake.
• Garnish with shredded coconut and maraschino cherries.
• Store covered in the refrigerator.

Nutrition

Calories: 297kcal | Carbohydrates: 36g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 328mg | Potassium: 49mg | Sugar: 18g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 0.9mg

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