If you’re a fan of those refreshing, rum-spiked piña colada cocktails, just wait until you try this piña colada poke cake! It packs all those irresistible pineapple, coconut and rum flavors into one insanely moist, delightfully whimsical dessert. It’s like a dreamy tropical vacation in every delectable bite.
The beauty of this easy poke cake is just how simple it is to achieve those luscious, multi-layered piña colada flavors. You’ll start with a lovely pineapple-infused cake base. Once it’s fresh from the oven, you’ll use the end of a wooden spoon to poke holes all over the top. This creates the perfect little pockets for pouring in a coconut pudding mixture that magically seeps into every nook and cranny as the cake cools.
As if that heavenly baked-in piña colada essence wasn’t enough, you’ll then smother the cake with an even layer of crushed pineapple and tall clouds of vanilla-rum whipped cream. A blizzard of sweetened shredded coconut finishes it all off with those signature tropical vibes.
Every bite delivers that nostalgic pineapple-coconut flavor you know and love from the cocktail. The pudding filling makes it ridiculously moist and decadent, while the rum extract in the whipped cream adds that unmistakable boozy je ne sais quoi. You get tastes of the tropics with every forkful of this creamy, fruity, irreverently fun dessert!
While stellar as a casual weeknight treat or backyard barbecue dessert, this poke cake also makes for a festive choice for all your spring and summer potlucks, picnics and parties. It’s the kind of whimsical yet universally adored sweet that’s guaranteed to be the star of the dessert table.
You can easily keep things family-friendly by leaving out the rum extract. Or if you’re feeling extra indulgent, spike the pudding mixture with an actual glug or two of rum for a boozy piña colada punch! Adding a cheery cocktail umbrella never hurt either.
No matter if you make it kid-friendly or adults-only, this piña colada poke cake is sure to be met with smiles all around. It’s bright and vibrant, yet comforting and nostalgic all at once. An easy crowd-pleaser that lets you experience the flavors of a tropical island getaway any day of the week!
Piña Colada Poke Cake
Ingredients
- 1 18.25 oz box pineapple supreme cake mix
- Eggs oil and water called for on cake mix box
- 1 20 oz can crushed pineapple, drained
- 1 3.4 oz box coconut cream instant pudding mix
- 2 cups milk
- 1 8 oz container Cool Whip or whipped topping, thawed
- 1 tsp rum extract
- 1 7 oz bag sweetened shredded coconut
Instructions
- Prepare the pineapple cake mix according to package instructions using a 9×13 pan. Let cool slightly.
- Use the end of a wooden spoon to poke holes all over the warm cake.
- In a bowl, whisk together the coconut pudding mix and milk. Pour over the poked holes in the cake, allowing it to seep into the holes.
- Let the cake cool completely, then spread the drained crushed pineapple evenly over top.
- Mix the rum extract into the whipped topping. Spread or pipe the whipped topping over the pineapple layer.
- Sprinkle the shredded coconut over the entire cake.
- Refrigerate for at least 4 hours before slicing and serving.
For a boozy version: Reduce milk in pudding mixture to 1 1/2 cups. Add 1/2 cup rum and mix into the pudding before pouring over cake.
This easy poke cake brings all those nostalgic piña colada flavors together in a fun, creamy, tropically-inspired dessert! Perfect for spring and summer parties.
