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Delicious Pina Colada Poke Cake topped with coconut and pineapple

Pina Colada Poke Cake

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This delightful Pina Colada Poke Cake is a tropical escape in dessert form, combining coconut and pineapple for a refreshing treat that's perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Tropical
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package yellow cake mix Ingredients as directed on the cake mix box (usually eggs, oil, and water)
For the Poke Mixture
  • 1 can crushed pineapple in juice, undrained (15 oz)
  • 1 can coconut cream (14 oz)
For the Topping
  • 1 container whipped topping (8 oz)
  • 0.5 cup toasted coconut flakes

Method
 

Preparation
  1. Preheat your oven according to the cake mix package instructions. Grease a 9x13 inch pan.
  2. Prepare the cake batter as directed on the box, and pour it into the prepared baking dish.
  3. Bake until golden brown, usually around 25-30 minutes, then let it cool.
  4. Once the cake is cool, use the handle of a wooden spoon to poke holes throughout the cake.
  5. In a bowl, combine the crushed pineapple (with juice) and coconut cream, then pour this mixture over the cake, ensuring the holes are filled.
  6. Allow the cake to soak in the fridge for at least an hour, but ideally overnight for the best flavor infusion.
Serving
  1. To serve, spread the whipped topping evenly over the cake and sprinkle the toasted coconut flakes on top.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 20g

Notes

This cake is best served chilled. Pair it with vanilla ice cream or fresh fruit to enhance its tropical theme. Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
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