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5 from 1 vote

Pina Colada Poke Cake

Servings: 12 Slices
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Pina Colada Poke Cake: This incredibly moist cake is bursting with tropical flavors Your favorite cocktail in cake form, dig in!


For the Pina Colada Poke Cake

  • 1 Box Yellow Cake Mix, (Plus Ingredients Called For on the Box)
  • 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

  • 2 Cups Heavy Whipping Cream
  • 2 to 4 Tablespoons Powdered Sugar, To Taste
  • 1 Teaspoon Coconut Extract
  • Shredded Coconut and Maraschino Cherries, To Garnish


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.

For the Coconut Whipped Cream

  • In a chilled bowl, whip cream using a chilled whisk until soft peaks form.
  • Fold in powdered sugar and coconut extract.
  • Garnish with shredded coconut and maraschino cherries.
  • Store covered in the refrigerator.


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
Course: Cake
Cuisine: Hawaiian, Tropical
Keyword: Best, Easy, Summer
Author: Krystle
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