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–+ servings

Piña Colada Poke Cake

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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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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Prepare the pineapple cake mix according to package instructions using a 9x13 pan. Let cool slightly.
  2. Use the end of a wooden spoon to poke holes all over the warm cake.
  3. 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.
  4. Let the cake cool completely, then spread the drained crushed pineapple evenly over top.
  5. Mix the rum extract into the whipped topping. Spread or pipe the whipped topping over the pineapple layer.
  6. Sprinkle the shredded coconut over the entire cake.
  7. Refrigerate for at least 4 hours before slicing and serving.

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