Description
Piña Colada Poke Cake is a tropical-inspired dessert that combines the flavors of pineapple and coconut in a moist and creamy cake, perfect for summer parties or a sweet getaway in every bite.
Ingredients
Units
Scale
- 1 box white or yellow cake mix (plus ingredients listed on box)
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup cream of coconut (such as Coco Lopez)
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup shredded sweetened coconut
- Maraschino cherries for garnish (optional)
- Pineapple slices or tidbits for garnish (optional)
Instructions
- Preheat oven and prepare cake mix according to package instructions. Bake in a 9×13-inch pan.
- Once the cake is done, remove it from the oven and let it cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the top of the warm cake.
- In a bowl, mix sweetened condensed milk and cream of coconut. Pour the mixture evenly over the cake, making sure it seeps into the holes.
- Evenly spread the drained crushed pineapple over the top of the cake.
- Let the cake cool completely, then spread whipped topping over the pineapple layer.
- Sprinkle shredded coconut on top and garnish with maraschino cherries and pineapple slices if desired.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For added flavor, lightly toast the shredded coconut before sprinkling on top.
- Ensure the cake is fully cooled before adding the whipped topping to prevent melting.
- This cake tastes even better the next day after the flavors have melded.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg