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Simple & Easy Pina Colada Poke Cake in a white rectangle cake dish
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Pina Colada Poke Cake

This easy Piña Colada Poke Cake is soaked with sweet pineapple and coconut flavors, then topped with creamy whipped topping and toasted coconut. It’s a cool, refreshing tropical dessert that’s perfect for summer!
Prep Time1 hour
Cook Time30 minutes
Fridge Time30 minutes
Servings: 12

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 9x13 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!