Description
This Pina Colada Poke Cake is a tropical-inspired dessert combining moist yellow cake infused with coconut milk, sweet pineapple, and creamy condensed milk. Topped with fluffy whipped topping, shredded coconut, and maraschino cherries, it captures the flavors of a classic pina colada cocktail in a delightful cake form.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix (15.25 oz)
Wet Ingredients
- 1 cup coconut milk (canned)
- 1 can crushed pineapple (20 oz, drained)
- 1 can sweetened condensed milk (14 oz)
- 1 container whipped topping (8 oz, thawed)
Toppings and Garnishes
- 1 cup shredded coconut
- Maraschino cherries (for garnish)
- Optional: Toasted shredded coconut, rum extract, fresh fruit, chopped nuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to prevent sticking and ensure even baking.
- Prepare Cake Batter: Prepare the yellow cake mix according to the package instructions, substituting the water called for with an equal amount of coconut milk to enhance the tropical flavor.
- Bake the Cake: Pour the prepared batter evenly into the greased pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely to ensure that it holds up well during the next steps.
- Poke Holes in Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cooled cake. This allows the pineapple mixture to soak deeply into the cake, adding moisture and flavor.
- Mix Pineapple Mixture: In a medium bowl, combine the drained crushed pineapple with the sweetened condensed milk. Stir well until the mixture is thoroughly mixed.
- Add Pineapple Mixture to Cake: Pour the pineapple and condensed milk mixture evenly over the poked cake. Let the cake sit for at least 30 minutes, allowing the mixture to absorb fully and infuse the cake with tropical sweetness.
- Top with Whipped Topping and Garnishes: Spread the thawed whipped topping evenly over the cake’s surface. Sprinkle with shredded coconut and garnish with maraschino cherries. Optionally, add toasted shredded coconut, a few drops of rum extract, fresh fruit, or chopped nuts for extra flavor and texture.
Notes
- For an extra burst of tropical flavor, add a teaspoon of rum extract to the pineapple and condensed milk mixture.
- To enhance the texture and flavor, try toasting the shredded coconut before sprinkling it on top.
- This cake is best served chilled; refrigerate for at least an hour before serving to allow the flavors to meld.
- For a dairy-free version, substitute the whipped topping and condensed milk with coconut-based alternatives.
- Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
