This pina colada poke cake is the ultimate tropical dessert delight. Be prepared to be whisked away to a sun-drenched paradise with each scrumptious bite of this irresistible creation. Combining the irresistible flavors of juicy pineapple, coconut, and rum. This moist pineapple cake takes you on a sensory journey sure to evoke images of sandy beaches and palm trees.
Just imagine sinking your fork into a moist slice of pineapple cake that has been filled with creamy coconut pudding. As you take your first bite, the tropical flavors dance across your taste buds. Transporting you to a world of pure indulgence, but the journey doesn't stop there!! It's layer of crushed pineapple and rum-infused whipped topping makes this cake more heavenly. That has a sprinkling of sweetened coconut flakes.
Talk about a delightful variety of textures in one tropical flair. So wheater you're hosting a summer gathering or simply treating yourself to a sweet indulgence. Piña colada poke cake is the ultimate ticket to paradise on a plate.
Grab a slice of this piña colada cake and let its flavors transport you to a blissful island oasis.
Why You Will Love This Pina Colada Poke Cake
Get ready to fall head over heels for this pina colada poke cake recipe. If you enjoy a pina colada cocktail then you are sure to enjoy this delicious dessert recipe.
It has the irresistible flavors of pineapple and coconut all in one just like the tropical cocktail. The sweet and tangy notes of pineapple complement the sweet taste of coconut. Not to mention the dreamy rum flavored whipped topping. With each bite, this cake will transport you to a sunny beach on a tropical vacation.
Another reason to love this poke cake is its incredible moistness. Thanks to the poke cake technique, where holes allow the creamy pudding mixture to seep in. Making every slice moist, tender, and bursting with flavor.
One of the best things about a pina colada cake is its versatility. While it's already a stunning dessert on its own you can easily customize it to suit your preferences. Change out the pineapple cake mix for a yellow cake mix and add the pineapple juice from the crushed pineapple to mix the cake.
Or how about changing the sweetened coconut flakes for roasted coconut flakes for a richer coconut flavor? Can't find rum extract use real rum, you can use white rum like Bacardi or use dark rum for deeper rum flavor.
Lastly, this tropical dessert is a crowd-pleaser. Whether you are serving it at a summer barbecue, a birthday party, or a potluck, this cake is sure to impress. With its vibrant colors, tropical flavors, and moist texture makes it an all-around showstopper at the dessert table.
Get ready to receive compliments and requests for this easy dessert recipe.
How To Make
For the cake, I used a pineapple supreme box cake mix. You can use a box of yellow cake mix or even a white cake mix. Mix together the cake mix, oil, water, and eggs in a large bowl.
Pour the cake batter into a 9x13 baking pan that has been sprayed with nonstick cooking spray. Bake for 30 minutes or until golden brown.
Once the cake has fully baked use the handle of a wooden spoon to poke holes in the cake. I did about 30 holes in mine, making sure to not poke all the way to the bottom of the cake.
Mix together the instant coconut pudding mix and the milk until combined. Then pour the pudding into the holes of the cake, don't allow the pudding to sit.
Place the cake into the fridge for 1 hour for the pudding to set up and so the cake cools. After the hour chill time start by draining off the juice from the crushed pineapple. If you choose to use a yellow or white cake you can use the pineapple juice to give the cake that pineapple flavor.
After draining the crushed pineapple, spread it out in an even layer on top of the pudding.
Into a medium bowl add the cool whip and mix in the rum extract. Then spread an even layer of the rum flavored whipped topping to the top of the cake.
Serve with chunks of fresh pineapples and maraschino cherries to dress the cake up.
Questions Answered
In this section, we put together some frequently asked questions about this pina colada poke cake.
It sure can be!! I would simply chop the fresh pineapple into small pieces. This will give the cake a different texture.
Oh yes, this easy poke cake recipe is a great make-ahead dessert. Once the cake has been topped with the rum flavored cool whip. Cover it with plastic wrap and refrigerate.
Absolutely! While a boxed cake offers convenience, you can certainly use a homemade cake as the base for this pina colada cake.
I recommend either covering the cake with plastic wrap or storing it in an airtight container. Since it has a whipped cream topping it needs to be kept in the fridge. If at room temperature the cool whip will go bad.
Properly stored the cake will last 3-4 days.
Pina colada poke cake is a true tropical dessert sensation that will transport you to a blissful paradise with every bite. So the next time you are in need of a summer dessert, think of this piña colada cake with its tropical flavors.
Piña Colada Poke Cake
This easy to make piña colada poke cake is loaded with pineapple, coconut, and rum flavors. Bring this delightful recipe along to a potluck, serve it at parties, or enjoy it as a dessert any time.
Ingredients
- 1 Box Pineapple Cake Mix
- ½ Cup Oil
- 3 Large Eggs
- 1 Cup Water
- 1 Box Coconut Instant Pudding Mix
- 2 Cups Milk
- 1 Can Crushed Pineapple
- 8 Ounces Cool Whip thawed
- 1 Teaspoon Rum Extract
- ⅔ Cup Sweetened Coconut Flakes
Instructions
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Preheat Oven to 350 Degrees, spray a 9x13 baking pan with nonstick cooking spray. Set aside.
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Into a large mixing bowl add in the cake mix, oil, water, and eggs. Mix these ingredients together.
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Pour cake batter into prepared cake pan and bake for 30 minutes or until toothpick comes out clean.
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Into a medium mixing bowl add in the coconut instant pudding mix and milk. Mix until combined.
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Once cake is fully baked poke holes into it using a wooded spoon handle.
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Pour the pudding over the cake, filling the holes of the cake.
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Place the cake into the fridge to cool and allow the pudding to sit up for 1 hour.
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Into a fine mesh strainer empty the can of pineapple. Spread the crushed pineapple on top of the cooled cake.
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Into the container of thawed cool whip mix in the rum extract.
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Cover the crushed pineapple with the rum flavored cool whip. Sprinkle the top of the cool whip with the coconut flakes.
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Place into the fridge to continue setting up for another 4 hours.
Recipe Notes
The nutritional value is calculated from a program that My Creative Manner uses. The nutritional value may differ depending on the ingredients used.
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