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!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix according to the package instructions until smooth.

Step 3

Pour the batter into the prepared baking dish and spread it evenly.

Step 4

Bake the cake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Step 5

While the cake bakes, open the can of crushed pineapple and set aside the juice. You'll use the pineapple later.

Step 6

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.

Step 7

In a medium bowl, mix the reserved pineapple juice, sweetened condensed milk, and cream of coconut until well combined.

Step 8

Slowly pour the mixture over the cake, allowing it to seep into the holes. Spread any excess evenly across the top.

Step 9

Let the cake cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to chill.

Step 10

Once chilled, spread the thawed whipped topping evenly over the cake.

Step 11

Sprinkle the shredded coconut over the top of the whipped topping.

Step 12

For a decorative touch, garnish with maraschino cherries before serving.

Step 13

Slice and serve this tropical treat, storing any leftovers covered in the refrigerator.

Nutrition Facts

Serving size	(2879.0g)

Amount per serving	% Daily Value*
Calories	7303.2

Total Fat 307.7g	0%
Saturated Fat 148.2g	0%
Polyunsaturated Fat 68.5g
Cholesterol 692.9mg	0%
Sodium 3186.7mg	0%
Total Carbohydrate 1107.1g	0%
Dietary Fiber 25.0g	0%
Total Sugars 866.2g
Protein 82.0g	0%

Vitamin D 154.8IU	0%
Calcium 1800.9mg	0%
Iron 17.6mg	0%
Potassium 3770.2mg	0%

*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.

Source of Calories

Fat: 36.8%

Protein: 4.4%

Carbs: 58.8%