Simple and Easy Summer Dessert—Pina Colada Poke Cake
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If you’re craving a little taste of the tropics, this Pina Colada Poke Cake is a sweet treat y’all will want to try! Sweet pineapple, creamy coconut, and fluffy Cool Whip come together in every moist, delicious bite. It’s an easy dessert that tastes like a tropical vacation without ever leaving home.
Pina Colada Poke Cake
Inspired by one of my favorite summer tropical drinks, this cake brings all those classic piña colada flavors together in one delicious dessert.
Pina Colada Poke Cake is just about perfect for a warm summer day. It’s cool, creamy, and packed with sweet pineapple and coconut flavor.
The cake is easy to make, and you don’t need to spend all afternoon in the kitchen. Just bake it, add the sweet coconut filling, and let it chill in the fridge.
I love serving it at summer cookouts, family gatherings, and special occasions.
With toasted coconut, pineapple chunks, and cherries on top, this cake is sure to become a favorite summer dessert.
Why You’ll Love Pina Colada Poke Cake
- Easy to Make: This dessert starts with a box cake mix, so there’s no fuss.
- Full of Tropical Flavor: Sweet pineapple and coconut make every bite taste like a tropical vacation.
- Perfect for Summer: It’s cool, creamy, and refreshing on a warm day.
- Pretty Enough for a Party: Toasted coconut, pineapple chunks, and maraschino cherries makes the cake look so pretty.
Ingredients for Pina Colada Poke Cake
- Yellow Cake Mix: An easy base for the cake.
- Eggs: They old the cake together and give it a soft, tender texture.
- Vegetable Oil: Vegetable oil adds moisture and keeps the cake nice and soft.
- Crushed Pineapple: Crushed pineapple adds pineapple flavor.
- Sweetened Condensed Milk: Condensed milk makes the center of the cake rich, sweet, and wonderfully creamy.
- Cream of Coconut: A can of cream of coconut gives this cake its rich coconut flavor and a tropical taste.
- Pineapple Juice: A little pineapple juice adds even more pineapple flavor and moisture.
- Cool Whip: Cool Whip makes an easy, creamy topping for your cake.
- Toasted Coconut: Adds a little crunch and lots of coconut flavor.
- Pineapple Chunks: Pineapple chunks make a pretty topping scattered over the top of the cake.
- Maraschino Cherries: Maraschino cherries are the perfect finishing touch on top.
How to Make Pina Colada Poke Cake
Mix the Cake Batter: Add the box of yellow cake mix, vegetable oil, eggs, and crushed pineapple to a large mixing bowl. Beat everything together until the batter is smooth and well combined. You can use an electric mixer or hand mixer on medium speed.
Bake the Cake: Grease a 9×13 cake pan or baking dish. Pour cake batter into the prepared pan and spread it out evenly. Bake according to the baking time on the cake mix box.
Poke the Cake: Remove the cake from the oven and let it cool for a little bit. It doesn’t need to be completely cool before you poke holes. Use the handle of a wooden spoon to make holes all over the cake. Be sure to poke down into the center of the cake so the filling can soak in.
Make the Filling: In a medium bowl, stir together the condensed milk, coconut cream, and pineapple juice. Pour it slowly over the poked holes so it can soak down into the cake.
Chill the Cake: Once you’ve poured the coconut mixture over the cake, place it in the refrigerator. Let it chill for about one hour.
Add the Toppings: Once the cake has chilled, spread Cool Whip evenly over the top of the cake. Sprinkle on the toasted coconut, then add pineapple chunks and the maraschino cherries.
Ways to Serve
- This dessert goes great with Spicy Pop Pulled Pork Sandwiches with Cilantro-Jalapeno Slaw.
- It’s a beautiful and refreshing summer treat for summer pool parties.
- Serve it alongside a favorite piña colada or other refreshing summer drink.
How to Store Leftovers
Store leftover pina colada poke cake covered tightly in the refrigerator. Since it has Cool Whip, it needs to stay chilled. Keep it in the fridge and enjoy it within 3 to 4 days for the best flavor and texture.
More Poke Cake Recipes
- Strawberry Poke Cake
- Banana Pudding Poke Cake
- White Chocolate Carrot Poke Cake
- Candy Corn Poke Cake
- Hot Cocoa Poke Cake
Pina Colada Poke Cake
Equipment
- 1 9 x 13 Cake Pan
- 1 Can of Cooking Spray with Flour
Ingredients
- 1 box Yellow Cake Mix
- 4 Eggs
- 1/2 cup Vegetable Oil
- 8 oz. Crushed Pineapple
- 1 can Sweetened Condensed Milk
- 1 cup Cream of Coconut
- 1/2 cup Pineapple Juice
- 16 oz. Cool Whip
- 2 cups Toasted Coconut
- Pineapple Chunks for topping
- Maraschino Cherries for topping
Instructions
- Start by adding your cake mix, vegetables oil, eggs, and crushed pineapple to a large mixing bowl. Beat until smooth and combined.
- Pour mixture into a well greased 9×13 baking dish, and bake according to box instructions.
- Remove cake from the oven and poke several holes through your cake as shown. In a bowl mix together your condensed milk, cream or coconut, and pineapple juice. Pour mixture over the holes in the cake. Refrigerate for one hour.
- Cover the top with cool whip, toasted coconut, pineapple chunks, and cherries. Serve and enjoy!
