Description
A tropical twist on a classic dessert, this Piña Colada Poke Cake is a moist and flavorful treat that’s perfect for any occasion. With the flavors of coconut, pineapple, and a hint of cherry, this cake is sure to be a hit at your next gathering.
Ingredients
Scale
Cake:
- 1 box of white cake mix (plus required oil, eggs, and water as directed on box)
Topping:
- 1 (14 oz) can of sweetened condensed milk
- 1 (8 oz) can of cream of coconut
- 1 (8 oz) can of crushed pineapple, drained
- 1 (8 oz) tub of whipped topping, thawed
- 1/2 cup of shredded coconut, toasted
- Maraschino cherries, for garnish
Instructions
- Prepare the Cake: Prepare and bake the white cake in a 9×13 inch pan according to the package instructions.
- Poke Holes: Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
- Make Topping: Mix together the sweetened condensed milk and cream of coconut. Pour this mixture over the cake, filling the holes.
- Add Pineapple: Distribute the crushed pineapple evenly over the top of the cake.
- Top with Whipped Cream: Spread the whipped topping over the pineapple layer, covering the cake completely.
- Final Touches: Sprinkle with toasted coconut and refrigerate for at least 4 hours, or overnight, to let the cake absorb all the flavors.
- Garnish and Serve: Just before serving, garnish with maraschino cherries. Slice, serve, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Piña Colada Poke Cake, Poke Cake Recipe, Coconut Pineapple Cake
