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Piña Colada Poke Cake Recipe: A Tropical Treat That Melts in Your Mouth 🍍🥥
If you love the creamy, fruity flavor of a classic piña colada, then get ready to fall head over heels for this tropical twist on dessert: the Piña Colada Poke Cake. Light, fluffy, and bursting with pineapple and coconut flavor, this cake is everything you’d expect from a summer cocktail—only in a rich, moist slice of cake!
It’s the kind of dessert that impresses at potlucks, barbecues, or family gatherings without requiring a ton of time or complicated ingredients. And like any good poke cake, it’s incredibly moist, thanks to the sweet filling that seeps into every bite.
🍍 What Is a Poke Cake?
A poke cake is a simple, crowd-pleasing dessert made by baking a sheet cake, poking holes in it after baking, and pouring a flavorful liquid over the top. The result? A super-moist cake infused with flavor throughout.
For this Piña Colada version, we’re combining the tropical magic of pineapple, coconut cream, and whipped topping to create a dessert that tastes like a vacation in every bite.
📝 Ingredients
For the cake:
- 1 box yellow or white cake mix (plus ingredients called for on the box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 can (14 oz) cream of coconut (like Coco Lopez)
- 1 cup sweetened shredded coconut (optional, for topping)
For the topping:
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- Maraschino cherries and pineapple slices, for garnish (optional)
👩🍳 Instructions
1. Bake the Cake
Prepare the cake mix according to package instructions. Stir in half of the crushed pineapple before baking for extra flavor and texture. Bake in a 9×13-inch pan until golden and a toothpick comes out clean (usually 25–30 minutes).
2. Poke the Holes
Once the cake is done, let it cool for 5–10 minutes. Then, using the end of a wooden spoon or a skewer, poke holes all over the cake—about 1 inch apart.
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