Description

A tropical-inspired dessert, Piña Colada Poke Cake is a moist, pineapple-infused cake topped with creamy coconut pudding and whipped topping for a refreshing summer treat.

Ingredients

Units Scale

1 box white cake mix (plus ingredients listed on box)
1 can (20 oz) crushed pineapple with juice
1 can (14 oz) sweetened condensed milk
1 package (3.4 oz) instant coconut pudding mix
1 cup cold milk
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1/2 cup shredded coconut (toasted, optional)
Maraschino cherries (optional, for garnish)
Fresh pineapple slices (optional, for garnish)

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Instructions

Preheat oven according to cake mix package instructions and prepare a 9×13-inch baking dish.
Prepare and bake the white cake mix as directed on the box.
Once baked, remove the cake from the oven and poke holes all over the surface using the handle of a wooden spoon.
In a bowl, combine crushed pineapple with juice and sweetened condensed milk. Pour evenly over the warm cake, making sure it seeps into the holes.
Let the cake cool completely.
In another bowl, whisk together the coconut pudding mix and cold milk until thickened. Spread over the cooled cake.
Top with whipped topping and spread evenly.
Sprinkle toasted shredded coconut on top if using.
Garnish with maraschino cherries and pineapple slices if desired.
Refrigerate for at least 2 hours before serving.

Notes

Toasting the coconut adds extra flavor and texture.
Letting the cake chill ensures the layers set properly and the flavors meld.
Can be made a day ahead for convenience.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 220mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg