Go Back
Delicious Piña Colada Poke Cake topped with whipped cream and tropical fruit.

Piña Colada Poke Cake

A soft and juicy dessert that captures the tropical flavors of piña colada with minimal effort, perfect for summer gatherings or as a mood booster on any day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla or yellow cake mix Use a 9x13 pan for even soaking.
For the Poke Filling
  • 1 can crushed pineapple with juice Sweet and tangy, helps to soak into the cake.
  • 1 can cream of coconut Use this for a rich, coconut flavor.
  • 1-2 tablespoons rum or rum extract Optional for that authentic piña colada flavor.
For the Topping
  • 2 cups whipped topping or fresh whipped cream For a cool, fluffy finish.
  • 1 cup shredded coconut Toast half for added crunch.
  • optional maraschino cherries For decoration.

Method
 

Preparation
  1. Preheat the oven and prepare the cake mix according to package instructions. Bake in a 9x13 pan.
  2. Once baked, let the cake cool slightly before poking holes with the handle of a wooden spoon.
Making the Soak
  1. In a bowl, mix together the crushed pineapple (with juice) and cream of coconut. Optionally, add rum or rum extract.
  2. Pour the mixture evenly over the warm cake, allowing it to soak into the holes.
Topping
  1. Once the cake has absorbed the mixture, spread whipped topping or fresh whipped cream over the cake.
  2. Sprinkle toasted shredded coconut on top and garnish with maraschino cherries if desired.
Chilling
  1. Refrigerate the cake for at least 2-3 hours, or overnight for best results.

Notes

For best results, poke the cake while it's still warm, and don’t overmix the batter. Store covered in the fridge for up to 3 days. The cake tastes better the next day.