Pina Colada Poke Cake

If you're searching for a delectable dessert that combines tropical flavors with a delightful twist, look no further than the Pina Colada Poke Cake. This mouthwatering treat is a heavenly blend of moist pineapple-infused cake, luscious coconut cream, and a hint of rum, creating a dessert that will transport you to a sunny beach paradise.

– 1 box yellow or white cake mix – 1 cup crushed pineapple with juice – 1/2 cup vegetable or canola oil – 3 eggs – 1 15 oz. can cream of coconut – 1/4 cup pineapple juice – 1/4 cup white or spiced rum (or 2 tsp rum extract) – 1 tbsp coconut extract – 8 oz whipped topping – 1 cup sweetened coconut flakes (toasted, if desired) – maraschino cherries for topping

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 tbsp coconut extract, 1/4 cup pineapple juice, and 1/4 cup rum (or 2 tsp 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. 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!

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