Piña Colada Poke Cake cravings hit hard when the weather warms up or when I just want something sunny on a cloudy day. Maybe you’re the same way. You want a simple dessert that tastes like a beach vacation, but you also don’t want to fuss with fancy techniques or weird tools. I’ve got you. This is the cake I take to cookouts, potlucks, even Tuesday nights when I need a mood boost. It’s soft, juicy with pineapple, and loaded with creamy coconut, plus a whisper of rum flavor if you’re into that. Let’s make sweet summer happen with minimal effort. 
WHAT IS A POKE CAKE?
If you’ve never made a poke cake, get ready for the easiest party trick in the dessert world. The idea is simple. You bake a basic sheet cake, poke holes all over, and pour something delicious on top so it soaks into those holes. It turns a regular cake into a juicy, chilled, almost tres leches style treat without any drama.
The Story Behind This Recipe
From my kitchen to yours—Piña Colada Poke Cake mixes everyday ingredients with a buttery finish. Tested, tasted, and ready for your table. Piña Colada Poke Cake cravings hit hard when the weather warms up or when I just want something sunny on a cloudy day. Maybe you’re the…
How it works
Start with a good vanilla or yellow cake mix. Bake it, let it cool slightly, then poke holes with the handle of a wooden spoon. Big enough so the filling can sink in, but not so huge that the cake falls apart. Then you pour a creamy mixture all over. The cake absorbs it, and after a chill in the fridge, you get soft layers of flavor in every bite.
That’s why people love poke cakes. They’re forgiving, they travel well, and they taste like they took all day even though they didn’t. If you like this idea, you might also enjoy browsing more desserts in my cake archive here: cake recipes. And yes, Piña Colada Poke Cake is my number one summer show-off. It’s the dessert that makes everyone ask for the recipe card before the first plate is cleared.
“I made this for a neighborhood potluck, and folks literally stood around the pan with forks. Someone asked where I bought it. That’s when you know a recipe is a keeper.”
WHAT MAKES THIS CAKE PINA COLADA FLAVORED?
It’s all in the trio that makes a piña colada sing. Pineapple. Coconut. A touch of rum. You can go full classic or keep it family friendly with rum extract. The magic is that creamy soak that runs through the holes and perfumes the entire cake. Here’s the simple combo that delivers big flavor without a long shopping list.
- Crushed pineapple with juice: Sweet, tangy, and juicy enough to soak right into the crumb.
- Cream of coconut: This is the thick, sweet bar mixer you use for drinks, not unsweetened coconut milk. It gives you that silky, coconutty richness.
- Whipped topping or fresh whipped cream: For a cool, fluffy finish.
- Shredded coconut: I like to toast half of it for a little crunch and color.
- Rum or rum extract: Optional, but even a small splash makes it smell like vacation.
When you pour the pineapple and cream of coconut blend over the warm cake, it sinks down and turns every bite soft and tropical. Then you finish with a thick layer of whipped topping and a generous sprinkle of coconut. I sometimes scatter a few maraschino cherries for that tiki-drink look.
By the way, if coconut is your love language, you might enjoy this too: creamy coconut cake. But when it comes to full island vibes, Piña Colada Poke Cake is the winner for me.
TIPS AND TRICKS FOR THIS PINA COLADA CAKE
Simple ingredient swaps
Want to tweak it a bit? Use a white cake mix instead of yellow if you like a lighter crumb. If you can’t find cream of coconut, you can mix coconut milk with a little sugar syrup, but the flavor won’t be as bold. For a non-alcoholic version, stick with rum extract. For a boozy touch, try a tablespoon of coconut rum.
- Poke while warm: Make the holes when the cake is still warm, so it drinks up more of the filling.
- Don’t overmix the batter: Stir until combined so the cake stays tender.
- Drain lightly: If your crushed pineapple seems too watery, lightly drain, but keep a bit of juice for flavor.
- Chill time matters: Give it at least 2 to 3 hours in the fridge so flavors settle and the texture sets.
- Toast the topping: Toasting some coconut in a skillet adds a nutty bite that contrasts the soft cake.
- Slice cleanly: Use a sharp knife and wipe between cuts for neat squares.
Make ahead and storage
This cake is a make-ahead dream. It actually tastes better the next day. Store it covered in the fridge for up to 3 days. If you need to stack it for transport, chill until very firm, then cover the pan tightly.
Serving ideas
Serve cold with a few pineapple tidbits on top or a lime wedge for fun. I sometimes add a tiny pinch of sea salt over the coconut to brighten the sweetness. If you’re building a dessert table, add something chocolatey or nutty for balance. My family flips for this too: Better Than Sex Cake. It pairs nicely when you want two crowd-pleasers side by side.
OTHER GREAT POKE CAKE RECIPES
Once you fall in love with the poke method, it’s hard to stop. For a totally different vibe with caramel and pecans, try my favorite butter pecan praline poke cake. It’s cozy, sweet, and great year round. For more cake inspiration in general, scroll through the full cake collection and you’ll find easy weeknight sweets and party-worthy treats. Want a fall option to save for later? You can’t go wrong with apple coffee cake for brunch or a late afternoon slice with coffee.
COCONUT MILK OR COCO LOPEZ?
What to buy and how to use
This is the most common question I get. For a true piña colada flavor, you want cream of coconut. Coco Lopez is a popular brand. It’s sweet, thick, and made for cocktails. That’s what gives the cake a lush coconut taste without needing a ton of sugar. Unsweetened coconut milk is lovely for soups or curries, but in this cake it’s too thin and not sweet enough. If you can only find coconut milk, reduce some with sugar to thicken, but know the flavor will be lighter.
Before you open the can of cream of coconut, give it a good shake. It can separate in the can and you want it smooth. If it’s still lumpy, whisk it in a bowl until glossy. Blend it with crushed pineapple and pour that mix into the poked cake. That’s your tropical soak, and it’s what makes Piña Colada Poke Cake so dreamy.
Common Questions
Can I make Piña Colada Poke Cake alcohol free?
Yes. Skip the rum and use 1 teaspoon rum extract. You’ll get the aroma without alcohol.
What kind of cake mix should I use?
Yellow or white cake mix works best. Stick with a 9×13 pan for even soaking.
Do I need to refrigerate it?
Definitely. Chill at least 2 hours, but overnight is ideal for texture and flavor.
How far in advance can I make it?
Up to 24 hours ahead is perfect. Keep it covered and cold. It stays good for 3 days.
Can I use fresh pineapple?
Yes, but chop it very fine and include some juice. Canned crushed pineapple is more consistent and easier for soaking.
Let’s Bake a Little Sunshine
If you’re craving a dessert that’s easy, soft, and tastes like a poolside sip, Piña Colada Poke Cake delivers every single time. Bake the cake, poke the holes, pour that coconut-pineapple goodness, and chill. When you slice it, you’ll see those tender, juicy lines running through each square. For more ideas, check out this version from The Country Cook and another simple guide from Simple Joy if you want to compare notes or tweak your approach. However you make it, I hope it brings a little beach day energy to your table. 
Piña Colada Poke Cake
Ingredients
Method
- Preheat the oven and prepare the cake mix according to package instructions. Bake in a 9×13 pan.
- Once baked, let the cake cool slightly before poking holes with the handle of a wooden spoon.
- In a bowl, mix together the crushed pineapple (with juice) and cream of coconut. Optionally, add rum or rum extract.
- Pour the mixture evenly over the warm cake, allowing it to soak into the holes.
- Once the cake has absorbed the mixture, spread whipped topping or fresh whipped cream over the cake.
- Sprinkle toasted shredded coconut on top and garnish with maraschino cherries if desired.
- Refrigerate the cake for at least 2-3 hours, or overnight for best results.
