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Piña Colada Poke Cake

If you're a fan of those refreshing, rum-spiked piña colada cocktails, just wait until you try this piña colada poke cake!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18

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 9x13 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.