Description
Pina colada poke cake brings tropical paradise right to your dessert table with creamy coconut and tangy pineapple dancing through each delightful bite. Smooth rum-infused glaze and fluffy whipped topping make this sweet treat your new favorite summer escape.
Ingredients
Scale
Main Ingredients:
- 1 18.25 oz pineapple supreme cake mix
- 1 20 oz crushed pineapple
- 1 8 oz Cool Whip
Binding/Liquid Ingredients:
- 2 cups milk
- 1 3.4 oz coconut cream instant pudding mix
Flavor Enhancers:
- 1 teaspoon rum extract
- 1 7 oz sweetened shredded coconut
- Eggs
- Oil
- Water
Instructions
- Preheat your oven to 350°F. Mix the pineapple supreme cake mix with 3 eggs, ⅓ cup oil, and 1 cup water in a large mixing bowl.
- Pour the prepared cake batter into a 9×13 inch pan. Bake for 28-32 minutes until a toothpick comes out clean.
- Remove the cake from the oven and let it rest for 10 minutes. Grab a wooden spoon handle and create holes across the entire warm surface.
- Whisk together the 3.4 oz coconut cream pudding mix with 2 cups cold milk for 2 minutes until smooth.
- Carefully pour the pudding mixture over the warm cake, ensuring it fills the holes completely.
- Allow the cake to cool at room temperature for 30 minutes. Drain the 20 oz can of crushed pineapple thoroughly.
- Spread the drained pineapple evenly across the cake’s surface.
- Fold 1 teaspoon rum extract into the 8 oz container of thawed Cool Whip until well combined.
- Top the cake with the rum-infused whipped cream, covering the pineapple layer completely.
- Sprinkle the entire 7 oz bag of sweetened shredded coconut over the whipped topping.
- Refrigerate the cake for 4-6 hours to allow flavors to meld and set before serving.
Notes
- Check the cake mix package for the right pan size and baking time to ensure a perfectly moist base.
- When poking holes, press the wooden spoon gently to avoid tearing the cake’s delicate surface.
- Let the pudding mixture soak completely into the warm cake for maximum tropical flavor infusion.
- For a non-alcoholic version, skip the rum extract or replace with coconut extract for the same aromatic profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 302 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg