Oh wow, let me take you to a sunny beach with this pina colada poke cake! Just thinking about it makes me feel like I’m sipping a tropical drink while lounging in a hammock. Every bite of this cake is like a mini vacation for your taste buds, infused with the sweet flavors of coconut and pineapple that just scream paradise. I remember the first time I made this cake for a summer barbecue. Everyone was raving about it, and I couldn’t help but smile as I watched my friends dig in, their faces lighting up with joy. It’s such a crowd-pleaser, and trust me, it’s incredibly easy to whip up! The way the coconut milk seeps into the cake makes it so moist and flavorful. Plus, it’s perfect for gatherings, potlucks, or just a sweet weeknight treat when you want to feel like you’re on an island getaway. Let’s dive into this delightful dessert and make some tropical magic happen!

Ingredients for Pina Colada Poke Cake

Gathering the right ingredients is the first step to making this dreamy pina colada poke cake! Here’s what you’ll need:

1 box yellow cake mix (you can use your favorite brand)
1 cup coconut milk (this adds that luscious tropical flavor)
1/2 cup crushed pineapple, drained (fresh pineapple works great too!)
1/2 cup shredded coconut (sweetened or unsweetened, your choice)
1 cup whipped topping (for that creamy finish)
1/4 cup maraschino cherries (because, who doesn’t love a cherry on top?)

Make sure you have all these goodies on hand, and you’re ready to get baking! Trust me, it’s going to be a slice of paradise.

How to Prepare Pina Colada Poke Cake

Alright, let’s get this tropical party started! Making this pina colada poke cake is super simple and so much fun. Follow these steps, and you’ll have a cake that’s sure to impress!

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This way, it’s nice and hot when your cake is ready to go in.
Next, mix the yellow cake mix according to the package instructions. Usually, this means adding water, oil, and eggs. Just follow the directions, and you’ll be golden!
Pour that luscious batter into a 9×13 inch pan. Spread it evenly, and then pop it into the oven. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Once it’s done, let the cake cool in the pan for about 10 minutes. This cooling time is crucial, as it allows the cake to set up a bit.
Now for the fun part—grab a fork and poke holes all over the top of the cake. Don’t be shy; the more holes, the better the soaking!
In a separate bowl, mix together the coconut milk and crushed pineapple. Then, pour this tropical mixture over the poked cake, making sure it seeps into all those holes.
Refrigerate the cake for at least 2 hours to let those flavors meld together and chill. Trust me, patience is key here!
When you’re ready to serve, top it off with whipped topping and sprinkle on that shredded coconut. For a final touch, add the maraschino cherries on top. Wow, doesn’t that look gorgeous?

And there you have it! A beautiful, tropical poke cake that’s just bursting with flavor. I can already taste it!

Why You’ll Love This Pina Colada Poke Cake

Tropical flavors that transport you to an island getaway
Incredibly easy to prepare, even for beginner bakers
Perfect for gatherings, potlucks, or just a cozy night in
Moist and flavorful with a delightful creamy topping
Customizable with your favorite fruits or toppings

Trust me, once you taste this cake, you’ll be dreaming of making it again and again! It’s a total showstopper.

Tips for Success with Pina Colada Poke Cake

To ensure your pina colada poke cake turns out perfect, here are my go-to tips! First, be patient with the cooling time—allow the cake to cool completely before poking holes; this helps it absorb all that delicious coconut milk and pineapple goodness. If you’re feeling adventurous, try adding some rum extract to the coconut mixture for an extra tropical kick! And don’t forget, this cake is best served chilled, so keep it in the fridge until you’re ready to dig in. Enjoy it fresh, but it also tastes amazing the next day as the flavors deepen!

Nutritional Information for Pina Colada Poke Cake

Here’s a quick look at the estimated nutritional values for each slice of this delicious pina colada poke cake! Each serving contains approximately 320 calories, 15g of fat, 28g of sugar, and 45g of carbohydrates. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy every bite guilt-free!

FAQ about Pina Colada Poke Cake

Got questions about this delightful pina colada poke cake? I’ve got answers! Here are a few common ones:

Can I use fresh pineapple instead of crushed?
Absolutely! Fresh pineapple adds a vibrant flavor, just make sure to chop it finely and drain excess juice.

How long does the cake last in the fridge?
This cake is best enjoyed within 3-4 days, but it can last up to a week if stored properly.

Can I make it ahead of time?
Yes! This cake actually tastes better after a day in the fridge as the flavors meld together.

What can I use instead of whipped topping?
If you prefer, you can use homemade whipped cream for a more natural touch!

Can I add rum to the recipe?
Of course! A splash of rum extract in the coconut mixture will give your cake that authentic piña colada flair!

Storage & Reheating Instructions for Pina Colada Poke Cake

Storing your pina colada poke cake is super easy! Just cover it tightly with plastic wrap or aluminum foil to keep it fresh, and pop it in the refrigerator. It’ll stay delicious for up to a week. If you have any leftovers, I recommend enjoying them chilled for the best flavor!

As for reheating, this cake is best served cold, so I don’t usually recommend heating it up. However, if you prefer it warm, you can microwave a slice for about 10-15 seconds. Just be careful not to overdo it—nobody wants a rubbery cake!

Pina Colada Poke Cake: 7 Steps to Tropical Bliss

Author: [email protected]
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delicious pina colada poke cake infused with tropical flavors.

Ingredients

Scale

1 box yellow cake mix
1 cup coconut milk
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1 cup whipped topping
1/4 cup maraschino cherries

Instructions

Preheat the oven to 350°F (175°C).
Prepare the cake mix according to package instructions.
Bake the cake in a 9×13 inch pan.
Allow the cake to cool for 10 minutes.
Poke holes in the cake using a fork.
Mix coconut milk and crushed pineapple, then pour over the cake.
Refrigerate for at least 2 hours.
Top with whipped topping and shredded coconut.
Garnish with maraschino cherries.

Notes

Can substitute fresh pineapple for crushed pineapple.
Adjust the amount of coconut to your preference.
Keep refrigerated until serving.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 200mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: pina colada poke cake, tropical cake, dessert recipe

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