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