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

Creating this Piña Colada Poke Cake is a delightful process that will fill your kitchen with wonderful aromas. Start by preheating your oven to the temperature recommended on the cake mix box. Prepare the pineapple supreme cake mix according to the package instructions, which typically involves mixing the cake mix with the eggs, oil, and water in a large mixing bowl until the batter is smooth and well-combined. Make sure to use a whisk or an electric mixer for an airy texture.

Once your cake batter is ready, pour it into a 9x13 inch baking pan, spreading it evenly across the pan to ensure consistent baking. Place the cake in the preheated oven and bake according to the package directions, usually for around 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. You want the cake to be golden and soft; when it comes out of the oven, let it cool for about 10 to 15 minutes.

While your cake is cooling, prepare for the special poke feature! Take the end of a wooden spoon, or use a straw for smaller holes, to gently poke holes all over the surface of the warm cake. This step is crucial; the holes allow the luscious coconut filling to seep deep into the cake, creating an incredibly moist texture that is simply irresistible.

Now, in a medium-sized mixing bowl, whisk together the coconut pudding mix and the milk. You'll want to blend this mixture until it's smooth and creamy. The key here is to mix it thoroughly to avoid any lumps. Once your pudding mixture is ready, pour it evenly over the poked holes in the cake, ensuring it seeps in nicely. You can use a spatula to gently spread the mixture if needed.

After you’ve added the pudding, let the cake cool completely on the counter. Once cooled, it’s time to add the star of the show—our tropical pineapple. Take the drained crushed pineapple and spread it evenly over the top of the cake; this layer will add a wonderful burst of flavor and moisture to each bite.

Next, let’s move on to the topping. In a separate bowl, mix the thawed Cool Whip or whipped topping with the rum extract. This addition of rum extract enhances the tropical flavor and gives the cake that classic piña colada taste without the alcohol. Fold the ingredients together gently to maintain the light, airy texture of the whipped topping.

Once the mixture is ready, spread or pipe it over the layer of crushed pineapple. A piping bag can give you beautiful swirls and smooth coverage, but feel free to get creative—spreading it with a spatula works perfectly too!

The final touch is to sprinkle the sweetened shredded coconut generously over the entire cake. This adds a delightful texture and extra tropical flair.

After your cake is beautifully assembled, cover it with plastic wrap or aluminum foil, and place it into the refrigerator. It’s important to let the cake chill for at least 4 hours, or even better, overnight. This allows all the flavors to meld beautifully and the cake to fully absorb the luscious coconut filling—trust us, the wait will be well worth it!

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!