Dreamy Pina Colada Poke Cake Recipe: A Tropical Delight

Tropical dreams spark to life with this delightful pina colada poke cake that transports you straight to a sun-drenched beach.

Coconut and pineapple dance together in a mesmerizing dessert.

Creamy layers promise pure indulgence with every single bite.

Sweet rum-infused notes weave through soft, moist cake textures.

Unexpected bursts of flavor will make your taste buds sing with joy.

Simple ingredients combine to create something truly magical.

Dive into this recipe and let summer flavors sweep you away.

Why Pina Colada Poke Cake Feels Like A Bite Of The Tropics

• Celebrate Tropical Vibes: Transform an ordinary cake into a vacation-inspired dessert that brings Caribbean flair right to your kitchen.
• Master Easy Baking Skills: Perfect for beginners and seasoned bakers, this recipe requires simple mixing and standard ingredients anyone can handle.
• Create Crowd-Pleasing Dessert: Guaranteed to impress guests with its stunning presentation and delicious blend of pineapple, coconut, and rum flavors that everyone will love.
• Customize Your Treat: Easily adjust rum levels or swap whipped cream toppings to suit personal preferences and make the recipe truly your own.

What You’ll Need For Pina Colada Poke Cake Paradise

• White Cake Mix: A convenient base that provides the foundation for the Pina Colada flavor profile.
• Eggs: Help bind the cake ingredients and create a smooth texture.
• Vegetable Oil: Ensures the cake remains moist and tender.
• Water: Helps blend the cake mix ingredients smoothly.
• Vanilla Extract: Adds a subtle depth of flavor to the cake.

• Sweetened Condensed Milk: Creates a rich and creamy base for the cake's filling.
• Crushed Pineapple: Provides a tropical fruity flavor and moisture to the cake.
• Coconut Cream: Brings a authentic pina colada taste and creamy texture.
• Rum: Adds a traditional pina colada flavor component.

• Whipped Cream, Shredded Coconut, Toasted Coconut Flakes: Provide a luxurious and textured topping that complements the cake's tropical theme.
• Maraschino Cherries: Offers a classic pina colada garnish with a bright pop of color.

How To Make Pina Colada Poke Cake With Ease

Step 1: Prepare Baking Station

Grab your baking pan and coat it thoroughly with non-stick spray. Set your oven to a warm 350°F to create the perfect baking environment.

Step 2: Create Cake Batter

• White cake mix
• Eggs
• Vegetable oil
• Water
• Vanilla extract

Blend everything until the mixture looks smooth and silky.

Step 3: Bake the Cake

Pour the baked batter into the prepared pan. Slide it into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 4: Create Cake Holes

Once the cake comes out of the oven, let it cool for 10 minutes. Grab a wooden spoon handle and poke evenly spaced holes across the entire cake surface.

Step 5: Prepare Tropical Filling

• Sweetened condensed milk
• Drained crushed pineapple
• Coconut cream
• Rum

Step 6: Saturate the Cake

Slowly pour the pineapple mixture over the cake, making sure the liquid fills every hole and soaks through completely.

Step 7: Chill and Develop Flavors

Refrigerate the cake for at least 2 hours, allowing the flavors to blend and the liquid to absorb fully.

Step 8: Add Creamy Topping

Spread a generous layer of whipped cream across the entire cake surface.

Step 9: Decorate with Tropical Flair

Sprinkle shredded and toasted coconut flakes over the whipped cream. Strategically place maraschino cherries on top for a beautiful finish.

Step 10: Final Chill

Refrigerate for an additional 30 minutes to set the toppings and enhance the flavors.

Slice, serve, and transport yourself to a tropical paradise with every bite!

Smart Tips For Pina Colada Poke Cake That Pops

• Prevent Cake Sogginess: Use a fork or chopstick to create precise, deep holes that allow pineapple mixture to penetrate evenly without breaking cake structure.
• Boost Rum Flavor: Opt for dark rum for richer, more intense tropical taste, or substitute with rum extract for non-alcoholic version.
• Whip Cream Perfection: Stabilize homemade whipped cream by adding a tablespoon of powdered sugar and a dash of vanilla extract to maintain fluffy texture.
• Coconut Crunch Trick: Lightly toast coconut flakes in a dry skillet before sprinkling to enhance nutty flavor and add delightful crunch to cake topping.
• Make-Ahead Magic: Prepare cake one day in advance to allow flavors to develop fully, creating a more harmonious and delicious dessert experience.

Fun Twists On Pina Colada Poke Cake You’ll Want To Try

• Tropical Rum Runner Cake: Replace rum with additional coconut cream and add banana liqueur for a deeper tropical flavor profile.
• Mexican-Inspired Tres Leches Variation: Substitute coconut cream with sweetened condensed milk and evaporated milk, adding a hint of cinnamon for authentic Mexican flair.
• Chocolate Coconut Paradise: Mix cocoa powder into cake batter and use dark chocolate shavings instead of coconut flakes for a rich, decadent version.
• Spiced Caribbean Edition: Incorporate ground nutmeg and allspice into the cake mix, and drizzle with caramel sauce before adding whipped cream for a warm, complex flavor experience.

Perfect Pairings For Pina Colada Poke Cake Magic

• Savor Tropical Rum Cocktails: Pair this Pina Colada Poke Cake with classic rum-based cocktails like Mai Tai or Mojito to enhance the tropical flavor profile.
• Complement with Coconut Beverages: Serve alongside coconut water or a creamy coconut smoothie to amplify the cake's rich coconut notes and create a refreshing experience.
• Create Dessert Wine Harmony: Select a sweet dessert wine like Moscato or Late Harvest Riesling, which will beautifully balance the cake's sweet and tropical undertones.
• Enhance with Coffee Companions: Offer a smooth espresso or creamy Hawaiian Kona coffee to cut through the cake's sweetness and provide a complementary warm contrast.

How To Keep Pina Colada Poke Cake Soft And Juicy

• Store the Pina Colada Poke Cake in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Wrap the cake securely in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to maintain its moisture and texture.
• Avoid leaving the cake at room temperature for more than 2 hours due to its whipped cream and dairy-based ingredients. Always keep it chilled to prevent bacterial growth and maintain freshness.
• Cut the cake into individual slices, wrap each piece separately in plastic wrap, and store in the refrigerator.

Pina Colada Poke Cake Questions Made Simple

• Can I make this cake without alcohol?

Yes, simply replace the rum with additional coconut cream or pineapple juice to maintain moisture and flavor.

• How do I toast coconut flakes?

Spread coconut flakes on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally until golden brown and fragrant.

• Is this cake best served cold or at room temperature?

This pina colada poke cake is best served chilled, straight from the refrigerator for maximum flavor and texture.

• Can I use a different type of cake mix?

Yes, yellow cake mix works perfectly as an alternative to white cake mix in this recipe.

Pina Colada Poke Cake Recipe

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4.8 from 15 reviews

• Total Time: 2 hours 45 minutes
• Yield: 12 1x

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Description

Sweet layers of tropical paradise merge in this Pina Colada Poke Cake, blending coconut and pineapple flavors into a dreamy dessert. Moist cake filled with rum-infused custard promises a delightful escape you’ll savor with every creamy, refreshing bite.

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Ingredients

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Cake Base:

• 1 box white cake mix
• 4 large eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract

Filling and Topping:

• 1 can (14 oz) sweetened condensed milk
• 1 cup crushed pineapple, drained
• 1/2 cup coconut cream
• 1/4 cup rum (optional)

Garnish:

• 2 cups whipped cream
• 1/2 cup shredded coconut
• 3–4 maraschino cherries
• 1/4 cup toasted coconut flakes

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Instructions

1. Preheat oven to 350°F and prepare a 9×13-inch baking pan with non-stick spray.
2. Mix white cake mix, eggs, vegetable oil, water, and vanilla extract in a large bowl until smooth and well-combined.
3. Pour cake batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove cake from oven and allow to cool for 10 minutes.
5. Using the handle of a wooden spoon, poke evenly spaced holes across the entire surface of the warm cake.
6. Whisk together sweetened condensed milk, drained crushed pineapple, coconut cream, and rum in a separate bowl.
7. Slowly pour the pineapple mixture over the cake, ensuring the liquid fills the holes and saturates the cake.
8. Refrigerate the cake for at least 2 hours to allow flavors to meld and liquid to absorb.
9. Before serving, spread whipped cream evenly across the top of the cake.
10. Sprinkle shredded coconut and toasted coconut flakes over the whipped cream.
11. Garnish with maraschino cherries strategically placed on top.
12. Chill for an additional 30 minutes before slicing and serving.

Notes

• Ensure cake mix is fresh and ingredients are at room temperature for optimal texture and rise.
• Create perfect holes by using the end of a wooden spoon handle or a fork, spacing them evenly for consistent flavor absorption.
• Drain pineapple thoroughly to prevent excess liquid from making the cake soggy, gently pressing out moisture with a paper towel.
• Substitute rum with pineapple juice or coconut extract for a non-alcoholic version that maintains the tropical flavor profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 24 g
• Sodium: 200 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg