Looking for a delightful tropical dessert that captures the essence of a piña colada cocktail? Look no further than this exquisite Piña Colada Poke Cake. This dessert epitomizes the flavors of pineapple, coconut, and rum in a moist and whimsical treat that will transport you to a sunny beach with every bite.
Indulge in the sweet nostalgia of your favorite cocktail with this easy-to-make poke cake. The pineapple-infused cake serves as the perfect canvas for a luscious coconut pudding mixture that seeps into every crevice, creating a decadent texture. A layer of crushed pineapple and velvety vanilla-rum whipped cream adorn this cake, topped off with a flurry of sweetened shredded coconut for that signature tropical touch.
Why You’ll Love This Piña Colada Poke Cake
– Nostalgic Flavor: Capture the classic taste of a piña colada in a delightful dessert form.
– Decadently Moist: The pudding filling ensures a rich and moist texture with every bite.
– Tropical Indulgence: Enjoy a taste of the tropics with the fruity and creamy layers of this cake.
– Easy to Make: Impress your guests with this visually stunning dessert that’s surprisingly simple to prepare.
Ingredients
– Pineapple Cake Mix: 1 box of pineapple supreme cake mix.
– Crushed Pineapple: 1 can (20 oz), drained.
– Coconut Cream Pudding Mix: 1 box (3.4 oz) of instant coconut cream pudding mix.
– Milk: 2 cups.
– Cool Whip: 1 container (8 oz) or whipped topping.
– Rum Extract: 1 tsp.
– Sweetened Shredded Coconut: 1 bag (7 oz).
How to Make Piña Colada Poke Cake
– Step 1: Prepare the Cake: Follow the instructions on the pineapple cake mix box and bake in a 9×13 pan. Let it cool slightly.
– Step 2: Poke Holes: Use the end of a wooden spoon to poke holes all over the warm cake.
– Step 3: Prepare the Pudding Mix: Whisk together the coconut pudding mix and milk. Pour over the holes in the cake.
– Step 4: Add Pineapple and Whipped Cream: Spread the drained crushed pineapple over the cake, then top with vanilla-rum whipped cream.
– Step 5: Final Touches: Sprinkle sweetened shredded coconut generously over the cake.
– Step 6: Chill and Serve: Refrigerate the cake for at least 4 hours before slicing and serving.
Storage Options
For optimal freshness, refrigerate the Piña Colada Poke Cake in an airtight container. It can be stored for up to 3 days. To freeze, wrap the cake tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving, and ensure it is consumed within 2 months.
Variations and Substitutions
– Rum-Free Version: Omit the rum extract for a family-friendly version.
– Alcoholic Twist: To enhance the boozy flavor, reduce the milk in the pudding mix, add 1/2 cup of rum, and mix it into the pudding before pouring over the cake.
– Citrus Infusion: Add a zesty touch by incorporating lime zest or juice into the whipped cream.
– Crunchy Topping: Enhance texture with chopped macadamia nuts sprinkled over the coconut layer.
What to Serve With Piña Colada Poke Cake
– Tropical Fruit Salad: Refreshing fruit medley with pineapples, mangoes, and kiwis.
– Coconut Ice Cream: Creamy coconut-flavored ice cream complements the cake perfectly.
– Flamboyant Cocktails: Pair with piña coladas or other rum-based tropical drinks for a complete beach-themed experience.
– Whipped Cream Garnish: A dollop of extra whipped cream on top enhances the lusciousness of the cake.
Frequently Asked Questions
– Can I use fresh pineapple instead of canned?: While fresh pineapple can be used, canned pineapple works well due to its juiciness and convenience.
– Can I make this cake in advance?: Yes, you can prepare this cake a day ahead for special events, ensuring it is refrigerated until serving.
– Can I use coconut milk instead of regular milk?: Coconut milk can add an extra layer of coconut flavor but may alter the cake’s texture slightly.
– Can I substitute the Cool Whip?: Homemade whipped cream can be used instead of Cool Whip for a fresher taste.
Indulge in the dreamy flavors of a tropical island with every forkful of this Piña Colada Poke Cake. The creamy coconut pudding, flavorful pineapple, and boozy rum essence create a dessert that’s luxurious, tropical, and undeniably delicious. Your taste buds will be whisked away to a vacation paradise, leaving you craving more of this delightful treat that perfectly balances nostalgia and novelty.
Piña Colada Poke Cake
Equipment
- 9x13 Cake Pan
- Wooden Spoon
- Mixing Bowl
Ingredients
Pineapple Cake Mix
- 1 box Pineapple supreme cake mix
- 1 can Crushed pineapple drained
Coconut Cream Pudding Mix
- 1 box Instant coconut cream pudding mix
- 2 cups Milk
- Cool Whip
- 1 tsp Rum extract
- Sweetened shredded coconut
Instructions
- Step 1: Prepare the Cake: Follow the instructions on the pineapple cake mix box and bake in a 9x13 pan. Let it cool slightly.
- Step 2: Poke Holes: Use the end of a wooden spoon to poke holes all over the warm cake.
- Step 3: Prepare the pudding mix: Whisk together the coconut pudding mix and milk. Pour over the holes in the cake.
- Step 4: Add Pineapple and Whipped Cream: Spread the drained crushed pineapple over the cake, then top with vanilla-rum whipped cream.
- Step 5: Final Touches: Sprinkle sweetened shredded coconut generously over the cake.
- Step 6: Chill and Serve: Refrigerate the cake for at least 4 hours before slicing and serving.
Notes
Nutrition