Pina Colada Poke Cake
Transport your taste buds straight to paradise with this irresistible Pina Colada Poke Cake! Bursting with tropical flavors, this heavenly dessert combines a moist yellow cake base with a luscious blend of pineapple juice, sweetened condensed milk, and creamy coconut for a decadent, melt-in-your-mouth experience. Topped with a fluffy layer of whipped cream, sweetened shredded coconut, and a pop of maraschino cherries, this easy-to-make cake is as stunning as it is delicious. Whether you're hosting a summer party, craving an island getaway, or simply in need of a show-stopping dessert, this poke cake is the perfect combination of fruity, creamy, and indulgent. Plus, it comes together with minimal effort in just 20 minutes of prep—a tropical dream come true!
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Recipe Information
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 20 ounces crushed pineapple in juice
- 14 ounces sweetened condensed milk
- 15 ounces cream of coconut
- 8 ounces whipped topping (thawed)
- 0.75 cup shredded sweetened coconut
- 12 whole maraschino cherries (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix according to the package instructions until smooth.
Pour the batter into the prepared baking dish and spread it evenly.
Bake the cake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, open the can of crushed pineapple and set aside the juice. You'll use the pineapple later.
Once the cake is out of the oven, let it cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes evenly across the entire surface.
In a medium bowl, mix the reserved pineapple juice, sweetened condensed milk, and cream of coconut until well combined.
Slowly pour the mixture over the cake, allowing it to seep into the holes. Spread any excess evenly across the top.
Let the cake cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to chill.
Once chilled, spread the thawed whipped topping evenly over the cake.
Sprinkle the shredded coconut over the top of the whipped topping.
For a decorative touch, garnish with maraschino cherries before serving.
Slice and serve this tropical treat, storing any leftovers covered in the refrigerator.
Nutrition Facts
Calories |
7303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.7 g | 394% | |
| Saturated Fat | 148.2 g | 741% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 1107.1 g | 403% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 866.2 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1801 mg | 139% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3770 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
