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Pina Colada Poke Cake Recipe

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4.3 from 50 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Crushed Pineapple: Evenly distribute the drained crushed pineapple over the soaked cake surface.
  7. 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.
  8. 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.
  9. Garnish: Sprinkle the sweetened shredded coconut over the whipped topping and place maraschino cherries evenly spaced as decoration.
  10. 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

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