Description

Welcome to a slice of paradise with our delightful Piña Colada Poke Cake! This tropical dessert is a luscious fusion of flavors that transports you straight to a sun-kissed beach, where the sound of waves meets the gentle sway of palm trees. Originating from the popular piña colada cocktail, this poke cake captures the essence of that beloved drink in a moist, inviting cake format. The combination of juicy pineapple, creamy coconut, and a hint of rum extract creates a heavenly experience that will make your taste buds dance with joy.

Not only does this cake taste amazing, but it’s also incredibly easy to prepare. The structure of this dessert ensures that every bite is bursting with flavor, making it perfect for gatherings, potlucks, or simply indulging yourself. Plus, it can be made ahead of time, allowing the flavors to meld beautifully before serving. Whether you're a seasoned baker or a beginner in the kitchen, you'll find this recipe straightforward and satisfying to create. So, grab your aprons, and let's get started on this culinary journey to the tropics!

Ingredients

• For the Cake:
• 1 18.25 oz box pineapple supreme cake mix
• Eggs, oil, and water as required by the cake mix instructions
• 1 20 oz can crushed pineapple, drained
• For the Coconut Filling:
• 1 3.4 oz box coconut cream instant pudding mix
• 2 cups milk
• For the Topping:
• 1 8 oz container Cool Whip or whipped topping, thawed
• 1 teaspoon rum extract
• 1 7 oz bag sweetened shredded coconut

Preparation Method

1. Preheat the oven to the temperature on the cake mix box.
2. Prepare the pineapple cake mix according to package instructions using eggs, oil, and water in a large bowl until smooth.
3. Pour the batter into a 9x13 inch baking pan and spread evenly.
4. Bake according to package directions for 25 to 30 minutes or until a toothpick comes out clean. Let cool for 10 to 15 minutes.
5. Poke holes in the warm cake using the end of a wooden spoon or a straw.
6. In a medium bowl, whisk together coconut pudding mix and milk until smooth.
7. Pour the pudding mixture over the poked holes in the cake.
8. Let the cake cool completely.
9. Spread drained crushed pineapple evenly over the top of the cake.
10. In a separate bowl, mix Cool Whip or whipped topping with rum extract and fold gently.
11. Spread or pipe the topping over the crushed pineapple.
12. Sprinkle sweetened shredded coconut over the entire cake.
13. Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.

Tips and Conclusion

To make this Piña Colada Poke Cake even more special, consider adding some toasted coconut on top. Simply spread sweetened shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes at 350°F, watching closely to ensure it doesn’t burn. This will add a warm, nutty flavor that complements the sweetness of the cake beautifully.

If you’d like to give this cake a unique twist, think about substituting the pineapple cake mix with a vanilla or coconut cake mix for a different flavor base. You can also personalize the whipped topping; for an added zing, try incorporating a splash of coconut milk or even a bit of crushed mango for a tropical fruit medley.
As you slice into your Piña Colada Poke Cake, you'll uncover layers of soft, moist cake enveloped in creamy goodness and topped with a delightful coconut crunch. The symphony of flavors—tropical pineapple, rich coconut cream, and the hint of rum extract—creates a dessert perfect for any occasion, inviting smiles and happiness from friends and family alike.

We hope you revel in the joy of preparing and sharing this cake with your loved ones, creating memories that will last a lifetime. And don’t stop here—explore other fabulous recipes on our site, from scrumptious desserts to refreshing beverages. We invite you to share this Piña Colada Poke Cake recipe with friends and family, giving them a chance to experience this slice of paradise too! Happy baking!