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Pina Colada Poke Cake

Escape to a tropical paradise with this decadent pina colada poke cake! This dessert is like a slice of paradise on a plate. 

Imagine a moist and fluffy yellow cake infused with the sweet flavors of pineapple and coconut. It’s topped with a luscious layer of whipped cream and toasted coconut flakes.

Slice of pina colada poke cake with whipped cream, garnished with toasted coconut on top.
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It’s like having a refreshing pina colada in cake form! It’ll bring a taste of the tropics to any party or BBQ.

Grab a fork and get ready to be whisked away to paradise!

Why You’ll Love This Pina Colada Poke Cake

Tropical Flavor: This cake transports you to a tropical paradise with pineapple, coconut, and rum flavors reminiscent of the iconic cocktail.

Crowd-Pleaser: This cake is always a hit at parties, potlucks, and gatherings.

Easy Preparation: This recipe uses a boxed cake mix and is incredibly simple to prepare, making it a go-to for busy bakers.

Moist and Decadent: The poke cake method ensures an ultra-moist and luscious texture by soaking the yellow cake. The coconut pineapple sauce seeps into every hole.

Ladle lifting a slice of pina colada poke cake with craem and toasted coconut garnish.

Ingredients

  • Yellow or Butter Cake Mix: This convenient base makes this cake a breeze. Grab a box, add the ingredients it calls for, and you’re halfway to paradise.
  • Crushed Pineapple in Juice: Tropical chunks of sunshine infuse the cake with bright pineapple flavor. Drain the juice right into the batter for extra oomph.
  • Cream of Coconut: The secret weapon for creamy, dreamy coconut decadence.
  • Sweetened Condensed Milk: It melds with the cream of coconut to create the ultimate sweet, milky soak.
  • Rum Extract: A splash of this island spirit transports your taste buds straight to the tropics. 
  • Frozen Whipped Topping: It blankets the cake in airy sweetness. Thaw and spread for the perfect finishing touch.
  • Sweetened Shredded Coconut: They toast up for a golden, crunchy crown. Sprinkle generously for maximum tropical vibes.
Whole pina colada poke cake on a white baking dish.

How to Make Pina Colada Poke Cake

This cake is as easy as it gets! 

1. Prep the oven and pan. Preheat the oven to 350°F. Grease a 9×13 inch baking pan.

2. Prepare the cake batter. Prepare the cake mix according to package directions. Stir in 1/2 cup of the crushed pineapple with its juice. Pour batter into prepared pan and bake for 28-33 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.

3. Poke holes in the cake. Using the handle of a wooden spoon, poke holes all over the top of the warm cake.

4. Make the pineapple-coconut mixture. In a bowl, whisk together the cream of coconut, sweetened condensed milk, remaining crushed pineapple with juice, and rum extract until combined.

5. Pour the mixture over the cake. Slowly pour the pineapple-coconut mixture evenly over the cake, filling the holes. Cover and refrigerate for at least 1 hour or overnight.

6. Top with whipped cream. Spread the whipped topping evenly over the chilled cake. Sprinkle with toasted coconut. Keep the cake refrigerated until ready to serve.

Square slice of pina colada poke cake in a white plate.

Tips for the Best Pina Colada Poke Cake

These tips result in the very best poke cake.

  • Get poke happy! Poke plenty of deep holes all over the cake so the pina colada mixture can seep in and infuse the cake.
  • Don’t be fooled. Be sure to use cream of coconut, not coconut milk or coconut cream. Cream of coconut is sweetened and thicker.
  • Stabilize the topping. To prevent the whipped topping from deflating or weeping, fold in 1/4 cup of the pina colada mixture to stabilize it before spreading on the cake.
  • Have fun and be creative. Get creative with garnishes like maraschino cherries, fresh pineapple wedges, cocktail umbrellas, etc. for a festive presentation.
  • Switch it up. Try using coconut or pineapple cake mix, folding crushed pineapple into the whipped topping, or drizzling with pina colada sauce. You can also spike the mixture with actual rum for an adult version.

How to Store

To Store: Refrigerate the cake, tightly covered, for up to 5 days. The cool temperature will help keep the cake moist and fresh. For best results, allow the cake to come to room temperature before serving.

To Freeze: Wrap the cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The freezing process may cause some liquid to seep out, so drain any excess before eating.

Pina Colada Poke Cake

Course: DessertCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

33

minutes
Calories

498

kcal

This pina colada poke cake tastes just like a piña colada in dessert form. It’s tropical, creamy, and completely irresistible!

Ingredients

  • 1 (15.25 ounce) box yellow or butter cake mix (plus ingredients listed on box)

  • 1 (20 ounce) can crushed pineapple in juice, divided

  • 1 (15 ounce) can cream of coconut

  • 1 (14 ounce) can sweetened condensed milk

  • 2 teaspoon rum extract

  • 1 (8 ounce) container frozen whipped topping, thawed

  • 1 cup sweetened shredded coconut, toasted

Instructions

  • Preheat the oven to 350°F and grease a 9×13 inch baking pan.
  • Make the cake mix according to the package directions. Stir in 1/2 cup of the crushed pineapple with its juice. Pour batter into prepared pan and bake for 28-33 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
  • Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
  • In a bowl, whisk together the cream of coconut, sweetened condensed milk, remaining crushed pineapple with juice, and rum extract until combined. Slowly pour the mixture evenly over the cake, filling the holes. Cover and refrigerate for at least 1 hour or overnight.
  • Spread the whipped topping evenly over the chilled cake. Sprinkle with toasted coconut. Keep cake refrigerated until ready to serve.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Pina Colada Poke Cake”

    • Hi Meredith!
      Thanks for catching that 🙂
      Yes, you need a 20 ounce can.
      I’ve amended the recipe so you can see it in the post now.

      Reply

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