If you have a craving for something tropical, sweet, and downright fun, the Pina Colada Poke Cake Recipe is your new best friend. This delightful dessert brings the luscious flavors of pina colada right into your kitchen, capturing the perfect balance of creamy coconut, tangy pineapple, and a subtle hint of rum extract, all layered into a moist, airy yellow cake. Whether you’re aiming to impress at your next party or simply want to indulge in a slice of sunshine, this poke cake goes beyond ordinary, delivering a slice of tropical bliss with every bite.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all it takes to make this Pina Colada Poke Cake Recipe come to life. Each component plays a crucial role—from the soft, tender crumb of the yellow cake to the creamy coconut and pineapple flavors that soak into every pore, creating a moist and flavorful experience you’ll adore.
- Yellow Cake Mix: The base of your cake, easy to bake and wonderfully fluffy, perfect for absorbing the tropical soak.
- Rum Extract (or Rum): Adds an authentic pina colada essence without overpowering the sweet notes.
- Sweetened Condensed Milk: Brings creamy sweetness and helps create that luscious soaking mixture.
- Cream of Coconut: Provides rich coconut flavor and a silky texture that’s essential to the theme.
- Crushed Pineapple (Juice Reserved): Balances the coconut with bright, tangy pineapple—don’t forget to keep the juice for soaking!
- Extra Creamy Cool Whip: A light, fluffy topping that perfects the finish with a cloud-like touch.
- Sweetened Shredded Coconut and Maraschino Cherries: These garnishes add color, texture, and that classic tropical look.
How to Make Pina Colada Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing your yellow cake mix according to the box instructions and pour the batter into a greased 9×13 inch pan. Pop it into the oven and bake until golden, fluffy, and ready to soak up all the delicious concoctions coming next.
Step 2: Mix the Soaking Liquid
While the cake bakes, combine the reserved pineapple juice with the sweetened condensed milk and cream of coconut in a medium bowl. Stir in the rum extract to give that unmistakable tropical punch—this mix is what transforms the cake into a spectacular treat.
Step 3: Poke the Cake
Once your cake comes out of the oven, grab the handle of a wooden spoon and gently poke holes all across the surface. This step invites the soaking liquid to seep deep into every bite, ensuring moistness and flavor throughout.
Step 4: Pour the Pineapple Mixture
Immediately pour the pineapple, condensed milk, and coconut blend over the warm cake, allowing it to soak into the holes you just created. Follow up by spreading the crushed pineapple evenly on top for an extra burst of tropical texture.
Step 5: Chill Overnight
Cover your cake tightly with plastic wrap and refrigerate it overnight. This patient step lets the flavors meld perfectly and the texture become irresistibly creamy and soft.
Step 6: Add the Cool Whip Topping and Garnish
When you’re ready to serve, gently spread a generous layer of extra creamy Cool Whip over the chilled cake. Finish it off by sprinkling sweetened shredded coconut and adding bright maraschino cherries that bring a festive, island-inspired finishing touch.
How to Serve Pina Colada Poke Cake Recipe
Garnishes
Don’t skimp on the garnishes—they make a huge difference! The sweetened shredded coconut adds wonderful texture and that tropical feel, while the maraschino cherries bring vibrant color and a hint of fruity sweetness. Together, they transform the cake bite from simply delicious to picture-perfect.
Side Dishes
This cake shines beautifully as the star dessert, but if you want to make it part of a larger tropical-themed meal, consider pairing it with fresh fruit platters or light coconut sorbet. These fresh, juicy sides will complement the richness of the cake without overpowering it.
Creative Ways to Present
For a fun twist, serve individual portions in small clear cups or mason jars, layering the cake with additional pineapple chunks and a dollop of whipped topping. Garnish with a little umbrella or a slice of fresh pineapple for an eye-catching tropical presentation that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
The Pina Colada Poke Cake Recipe keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It stays moist and flavorful for up to 4 days, making it an ideal dessert to prepare ahead of parties or gatherings.
Freezing
If you want to save leftovers for longer, freezing is an option, but it’s best to freeze individual slices rather than the whole cake. Wrap each piece tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t necessary or recommended. If you prefer the cake slightly less cold, allow it to sit at room temperature for 15–20 minutes before digging in to fully enjoy the creamy flavor and tropical freshness.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully, just make sure to drain it well or use the juice separately for soaking. It will give the cake an even fresher and more vibrant flavor.
Is there a non-alcoholic option for the rum extract?
Yes—rum extract is usually non-alcoholic, but if you want to avoid any alcohol flavor entirely, you can omit it or replace it with a little extra vanilla extract. The cake will still taste delightful and tropical.
Can I make this cake gluten-free?
You can, by using a gluten-free yellow cake mix and ensuring all other ingredients are gluten-free. The rest of the recipe remains the same and delivers the same amazing flavor.
How long should the cake be refrigerated before serving?
Ideally, refrigerate the cake overnight or for at least 6 hours to allow the soaking mixture to penetrate fully and for the flavors to develop beautifully.
Is the cake very sweet? Can I adjust the sweetness?
This Pina Colada Poke Cake Recipe is sweet but balanced thanks to the tangy pineapple and creamy coconut. If you prefer less sweetness, try reducing the amount of sweetened condensed milk slightly or use unsweetened shredded coconut for garnishing.
Final Thoughts
If you’re looking for a way to infuse your dessert table with sunshine and tropical flavors, the Pina Colada Poke Cake Recipe is exactly what you need. Its moist texture, luscious coconut and pineapple combo, and easy preparation make it one of those dishes you’ll want to keep coming back to again and again. So grab your ingredients, gather your loved ones, and create a celebration of flavor with this truly joyful cake.
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Pina Colada Poke Cake Recipe
- Total Time: 40 minutes plus overnight chilling
- Yield: 12 servings
Description
This Pina Colada Poke Cake is a tropical delight combining a moist yellow cake with flavors of pineapple, coconut, and rum extract. The cake is baked, then poked with holes to soak in a luscious mixture of sweetened condensed milk, cream of coconut, and pineapple juice, resulting in a rich, creamy dessert topped with whipped cream, shredded coconut, and maraschino cherries. Perfect for a summery treat or a festive occasion.
Ingredients
Cake Ingredients
- 1 Box Yellow Cake Mix (plus ingredients called for on the box, typically eggs, oil, and water)
- 2 Teaspoons Rum Extract (or 2 Tablespoons of Rum)
Filling and Topping
- 1 (14 Ounce) Can Sweetened Condensed Milk
- 1 (15 Ounce) Can Cream of Coconut
- 1 (15.25 Ounce) Can Crushed Pineapple (drained, juice reserved)
- 8 Ounces Extra Creamy Cool Whip
- Sweetened Shredded Coconut (for garnish)
- Maraschino Cherries (for garnish)
Instructions
- Prepare the Cake Batter: Preheat the oven and prepare the yellow cake mix according to the directions on the box, incorporating the rum extract or rum into the batter for a more pronounced tropical flavor.
- Bake the Cake: Pour the batter into a greased 9×13 inch pan, and bake according to the box instructions until a toothpick inserted comes out clean.
- Make the Soaking Mixture: While the cake bakes, in a medium bowl, combine the reserved pineapple juice, sweetened condensed milk, and cream of coconut; stir until well mixed.
- Poke the Cake: Once the cake is removed from the oven and still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake to allow the liquid mixture to seep in.
- Apply Soaking Mixture: Immediately pour the pineapple, condensed milk, and coconut mixture evenly over the top of the cake, allowing it to soak into the holes.
- Add Crushed Pineapple: Evenly distribute the drained crushed pineapple over the soaked cake surface.
- Refrigerate Overnight: Cover the cake tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and the cake to absorb the soaking mixture thoroughly.
- Add Whipped Topping: Remove the cake from the refrigerator and evenly spread the extra creamy Cool Whip over the top for a light, creamy finish.
- Garnish: Sprinkle the sweetened shredded coconut over the whipped topping and place maraschino cherries evenly spaced as decoration.
- Store: Keep the cake covered in the refrigerator until ready to serve to maintain freshness and flavor.
Notes
- Use rum extract if you want the flavor without the alcohol; otherwise, substitute with real rum for authenticity.
- Ensure the pineapple is well drained to prevent the cake from being overly soggy.
- Allowing the cake to chill overnight enhances the flavor and moisture absorption.
- For a lighter version, use homemade whipped cream instead of Cool Whip.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
