Piña Colada Poke Cake
A tropical dessert inspired by the classic piña colada, this poke cake features layers of cake soaked in coconut and pineapple flavors, topped with whipped cream and cherries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup pineapple juice
- 1/2 cup white rum (optional)
- 1 cup crushed pineapple, drained
- 1 cup whipped cream
- 1/2 cup shredded coconut
- Maraschino cherries for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the yellow cake mix, coconut milk, pineapple juice, and optional white rum in a large mixing bowl. Beat for 2-3 minutes until smooth.
- Pour the batter into a greased 9×13 inch baking dish. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Once the cake is out of the oven and slightly cooled, poke holes all over the top.
- Mix the crushed pineapple with the remaining pineapple juice and rum. Pour this over the poke cake.
- Refrigerate for at least 2 hours or overnight.
- Spread whipped cream over the top of the cake, sprinkle with shredded coconut, and add maraschino cherries.
Notes
This cake is perfect for summer gatherings and can be made a day in advance. Consider using coconut whipped cream for an extra tropical flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: piña colada, poke cake, tropical dessert, summer recipe, cake recipe