Go Back
–+ servings
Print Pin
5 from 10 votes

Pina Colada Poke Cake

This incredibly moist cake is bursting with tropical flavors Your favorite cocktail in cake form, dig in!
Course Cake
Cuisine Hawaiian, Tropical
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Slices
Calories 297kcal
Author Krystle Smith

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

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