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.