Piña Colada Poke Cake

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.

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Course: Dessert

Cuisine: Tropical

Keyword: Pineapple, Coconut, Rum, Poke Cake, Piña Colada

Prep Time: 20

Cook Time: 30

Refrigeration Time: 4

Total Time: 4

Servings: slices

Calories: 295kcal

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

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.

Nutrition

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