Pina Colada Poke Cake Recipe

Close up view of 1 piece of Pina colada poke cake on a small white plate with a full glass of milk next to it with another piece of cake behind the milk and a blue and white napkin and a partial view of a pineapple in the background.

Pina Colada Poke Cake Recipe

Pina Colada Poke Cake adds a fun twist to a standard sheet cake, using a creamy vanilla or rum filling, the convenience of a box cake mix, and the flavor combination of pineapple and coconut, resembling the tropical Pina Colada cocktail!

Course Dessert

Cuisine American

Keyword Pina Colada Cake, Pina Colada Poke Cake, Pineapple Cake, Pineapple Poke Cake

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 351kcal

Author Michele @ Flavor Mosaic

Equipment

Ingredients

For the cake:

1 box white cake mix
1 cup crushed pineapple not drained
1/2 cup vegetable oil
3 large eggs

For the filling:

15 ounces cream of coconut
1/2 cup pineapple juice
2 teaspoons vanilla extract (or rum extract or coconut extract)

For the topping:

3.4 ounce instant coconut pudding mix
1 cup whole milk
8 ounces whipped topping
1/2 cup crushed pineapple well drained
toasted coconut for garnish

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
In a large bowl, add the cake mix, crushed pineapple, oil, and eggs. With an electric hand mixer, mix on low for 30 seconds to combine. Place on medium speed and whip for 2 minutes.
Pour the batter into the prepared baking dish and smooth out the top. Bake for 29-35 minutes until a toothpick inserted into the center comes out clean.
Let cool on a wire rack for 30 minutes.
Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.
In a medium-sized bowl whisk together the cream of coconut, pineapple juice, and vanilla extract. Pour all over the cake. Let it sit until completely cooled and the liquid is absorbed.
To make the topping, place the pudding mix into a large bowl. Add the milk and whisk to combine until it starts to thicken.
Fold in the whipped topping until there are no streaks left. Fold in the well-drained crushed pineapple. Smooth over the cake.
Top with toasted coconut and serve.

Video

Notes

Don't Overstir. Avoid over-stirring the cake batter; otherwise, you can end up with a dense cake.
Baking Time Can Vary. The baking time can change if you've opted to make this poke cake with gluten-free cake mix. Ovens also differ, so if you aren't sure whether the cake base is adequately cooked, insert a toothpick into the center of the cake. The toothpick should come out moist but clean. If it comes out with batter, it needs more baking time.
To Chill or Not To Chill. This poke cake can be enjoyed at room temperature or chilled, straight from refrigeration storage. I’ve tried both options and love it either way.
Be Patient. Wait for the baked cake base to cool sufficiently before adding the filling; otherwise, the filling can become overly runny instead of luxuriously thick.
Make Ahead. If you'd like to make this poke cake in advance, consider baking the cake base, pouring the filling over it, and then storing it in an airtight container in the fridge. The cake will absorb the creamy filling while it sits, increasing the flavor of this poke cake. You can then top the cake just before serving.
Crumbling. Since this cake is so moist, it does run the risk of crumbling when served. Be gentle when lifting the individual slices out of the baking tray for presentation's sake.
Storing Leftovers. Store leftover cake in the refrigerator for up to 5 days. This is good served cold or room temperature.
Freezing. Freeze for up to 3 months.
Substitution. If you can’t find cream of coconut or don’t want to use it, substitute one 14-ounce can of sweetened condensed milk.

Nutrition