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