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Easy Pina Colada Poke Cake
by
Krystle
(IC: )
12 Slices
40 min
This Pina Colada poke cake has moist yellow cake, juicy pineapple filling and a light as air topping. This easy dessert tastes like your favorite cocktail in cake form.
I love making poke cakes when I need an easy dessert to serve a crowd. Some of my favorites are chocolate poke cake, oreo poke cake, and strawberry poke cake. This Pina Colada poke cake is my go to! Think of it as a sheet cake version of your favorite vacation drink. It is so moist and always a hit at potlucks and parties.
- Cake Mix: I like using yellow cake mix as its rich and buttery, but white mix will do in a pinch. Be sure to grab the ingredients called for on the box as well which are typically butter or oil and eggs.
- Sweetened Condensed Milk: Be sure not to grab evaporated milk which is thinner and missing the added sugar. Look for it near the cocktail mixers like the tonic water.
- Rum Extract: You can also use real rum if you prefer.
- Cream of Coconut: Make sure you get cream of coconut not coconut cream. The latter is not sweetened
- Pineapple: I like crushed pineapple as it mixes in smoothly. If all you have is tidbits, you can crush them with a potato masher. Be sure to drain well but reserve the juice.
- Cool Whip: Grab extra creamy, trust me!
- Poke While Warm But Not Hot: This will absorb the filling best without tearing the cake or getting soggy.
- Poke Carefully: Aim for around ½–1 inch apart so you get some filling in every bite. If they're too close together the structure of the cake will collapse.
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What do you think of this Pina Colada Poke Cake?
Easy Pina Colada Poke Cake
Recipe details
Ingredients
For the Pina Colada Poke Cake
- ▢ 1 Box Yellow Cake Mix (Plus Ingredients Called For on the Box)
- ▢ 2 Teaspoons Rum Extract Or 2 Tablespoons of Rum
- ▢ 1 14 Ounce Can Sweetened Condensed Milk
- ▢ 1 15 Ounce Can Cream of Coconut
- ▢ 1 15.25 Ounce Can Crushed Pineapple Drained,Juice Reserved
For the Coconut Whipped Cream
- ▢ 8 Ounces Extra Creamy Cool Whip
- ▢ Sweetened Shredded Coconut and Maraschino Cherries To Garnish
Instructions
For the Cake
- Bake cake in a 9x13 inch pan according to the box directions.
- In a medium bowl, mix pineapple juice, sweetened condensed milk, and cream of coconut.
- Remove cake from oven, and poke holes in the top using the handle of a wooden spoon.
- Immediately pour pineapple mixture over the top of the cake. Then evenly top with crushed pineapple.
- Cover with plastic wrap and refrigerate overnight.
- Spread Cool Whip over cooled cake.
- Garnish with shredded coconut and maraschino cherries.
- Store covered in the refrigerator.
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Published September 28th, 2025 5:58 PM
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