If you're searching for a dessert that combines tropical flavors with a fun twist, look no further than the Pina Colada Poke Cake. This treat is a heavenly blend of moist pineapple-infused cake, coconut cream, and a hint of rum, creating a dessert that will transport you to a sunny beach paradise.
Pina Colada is a favorite drink around here. So, why not take the flavors and make it into a delicious cake! This delightful cake, has the flavors of pineapple, coconut, and rum, is a true indulgence for the senses. And oh, the toasted coconut flakes! They bring a delightful crunch to each bite, reminding me of sandy shores and swaying palm trees. So, gather around, forks in hand, and indulge in the magic of the Pina Colada Poke Cake.
Please let us know how you liked it or give us a review in the comments below!
Check out some of our other favorite poke cakes: Oreo Pudding Poke Cake, Lemon Poke Cake with Pudding, Butterfinger Poke Cake, Strawberry Jello Poke Cake, or Smores Poke Cake.
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Ingredients for Pina Colada Poke Cake
- yellow or white cake mix
- crushed pineapple with juice
- vegetable or canola oil
- eggs
- cream of coconut
- pineapple juice
- white or spiced rum (or rum extract)
- coconut extract
- whipped topping
- sweetened coconut flakes (toasted, if desired)
- maraschino cherries for topping
FAQs
A Piña Colada Cake is a delicious tropical dessert inspired by the classic Piña Colada cocktail. It typically features flavors of pineapple, coconut, and rum, often combined in a moist cake and topped with a creamy frosting or glaze. This cake brings the essence of a tropical vacation to your dessert table.
Yes, simply omit the rum from the recipe. You can replace it with an equal amount of pineapple juice or coconut milk for added moisture and flavor.
Yes, you can use the same batter to make cupcakes. Fill cupcake liners ⅔ full and bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Top Tips
- Enhance the cake mix: To add an extra burst of pineapple flavor, substitute the water in the cake mix recipe with pineapple juice. This simple swap will infuse the cake with tropical goodness.
- Poke holes while the cake is warm: Once the cake has baked and is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake. These holes will allow the pineapple and rum syrup to seep into the cake, keeping it moist and flavorful.
- Chill the cake: After pouring the cream of coconut and rum over the warm cake, cover it with plastic wrap and refrigerate for a few hours or overnight. This chilling step allows the syrup to penetrate the cake fully, resulting in a moist and tender texture.
- Make sure the cake is completely cool before spreading on the whipped topping or it will melt.
- Toasted coconut flakes: Enhance the presentation and add a delightful crunch by sprinkling toasted coconut flakes on top of the frosting. To toast the flakes, simply spread them out on a baking sheet and bake in the oven at a low temperature until golden brown.
- Store poke cake in the refrigerator until you’re ready to serve it. If there are leftovers, cover the cake and store it in the refrigerator for up to 5 days.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Pina Colada Poke Cake
- Preheat your oven according to the instructions on the cake mix box. Prepare a 9x13" pan with nonstick spray.
- In a mixing bowl, combine the cake mix, 1 cup of pineapple with pineapple juice, vegetable oil, and eggs. Mix until well combined. Pour the cake batter into the prepared baking dish and bake according to the package instructions.
- Once cake is done, allow it to cool about 5-10 minutes. Using a fork, wooden skewer or the handle of a wooden spoon, slowly poke holes all over your warm cake.
- In a small bowl, combine 15 oz. cream of coconut, 1 tablespoon coconut extract, ¼ cup pineapple juice, and ¼ cup rum (or 2 teaspoon rum extract). Pour the mixture over the warm cake, ensuring that it fills the holes. Let the cake cool completely.
- Cover cake and allow it to cool in refrigerator at least one hour. After an hour or when ready to serve, spread whipped topping over top.
- Sprinkle the toasted coconut flakes over the whipped cream, gently pressing them into the frosting.
- Top with maraschino cherries. Chill the cake in the refrigerator for a few hours or overnight to allow the flavors to meld. Slice and enjoy!
Easy Pina Colada Poke Cake Recipe
Ingredients
- 1 box yellow or white cake mix
- 1 cup crushed pineapple with juice
- ½ cup vegetable or canola oil
- 3 eggs
- 1 15 oz. can cream of coconut
- ¼ cup pineapple juice
- ¼ cup white or spiced rum (or 2 teaspoon rum extract)
- 1 tablespoon coconut extract
- 8 oz whipped topping
- 1 cup sweetened coconut flakes (toasted, if desired)
- maraschino cherries for topping
Instructions
- Preheat your oven according to the instructions on the cake mix box. Prepare a 9x13" pan with nonstick spray.
- In a mixing bowl, combine the cake mix, 1 cup of pineapple with pineapple juice, vegetable oil, and eggs. Mix until well combined.
- Pour the cake batter into a greased 9x13-inch baking dish and bake according to the package instructions. Remove from the oven and let it cool for a few minutes.
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake.
- In a small bowl, combine 15 oz. cream of coconut, 1 tablespoon coconut extract, ¼ cup pineapple juice, and ¼ cup rum (or 2 teaspoon rum extract).
- Pour the coconut, pineapple, rum mixture over the warm cake, ensuring that it fills the holes. Let the cake cool completely.
- Toast the coconut, if desired: Place on a cookie sheet, baked in 325°F oven, stirring every few minutes, until it reaches the desired color. Allow to cool.
- Spread the whipped cream mixture evenly over the cooled cake, covering it completely.
- Sprinkle the toasted coconut flakes over the whipped cream, gently pressing them into the frosting.
- Chill the cake in the refrigerator for a few hours or overnight to allow the flavors to meld.
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