Easy Pina Colada Poke Cake Recipe
Savor the taste of paradise with our delightful Pina Colada Poke Cake. Moist rum and pineapple-infused cake, topped with whipped cream, toasted coconut flakes, and a cherry on top.
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.
Did you try this recipe?Let us know how it was!