Piña Colada Poke Cake
A delightful dessert that combines the tropical flavors of coconut and pineapple in a moist poke cake, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup coconut milk
- 1 cup pineapple juice
- 1 cup sweetened shredded coconut
- 1/2 cup white rum (optional)
- 1 can (8 oz) crushed pineapple, drained
- 1 container (8 oz) whipped topping
- Maraschino cherries and additional coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the cake mix by combining the yellow cake mix, coconut milk, and pineapple juice in a large bowl.
- Bake the batter in a greased 9×13-inch baking dish for about 30-35 minutes.
- Let it cool in the pan for 10-15 minutes.
- Poke holes in the baked cake, about an inch apart.
- Prepare the soak by mixing drained crushed pineapple with coconut milk and white rum, then pour over the poked cake.
- Chill the cake in the refrigerator for at least 2 hours.
- Top with whipped topping, shredded coconut, and Maraschino cherries.
- Serve and enjoy your tropical treat!
Notes
This recipe can be varied by substituting crushed pineapple with mango or adding berries on top.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cake, dessert, summer, tropical, poke cake, piña colada