Best 3 Pina Colada Poke Cake Recipes

Indulge in a tropical paradise with the delectable Pina Colada Poke Cake, a symphony of flavors that will transport your taste buds to a beachside reverie. This enticing dessert seamlessly blends the classic flavors of a refreshing pina colada cocktail with the delightful texture of a moist and fluffy cake. As you dive into each luscious bite, you'll encounter layers of pineapple-infused cake, a creamy and dreamy coconut filling, and a delectable pineapple topping, all harmoniously united to create an unforgettable dessert experience.

Prepare to embark on a culinary adventure as we unveil the secrets behind crafting this masterpiece. We'll guide you through each step of the process, from assembling the moist cake layers to preparing the luscious coconut filling and the tantalizing pineapple topping. Along the way, you'll discover essential tips and techniques to ensure your Pina Colada Poke Cake emerges as a true showstopper, ready to steal the spotlight at any gathering.

Whether you're a seasoned baker seeking a new challenge or a novice cook eager to impress your loved ones, this detailed recipe will empower you to create a dessert that will leave a lasting impression. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of Pina Colada Poke Cake.

Check out the recipes below so you can choose the best recipe for yourself!

PINA COLADA POKE CAKE

Pina Colada Poke Cake image

Easy tropical poke cake with ready-made pina colada mix. Posting here so I can find it without sifting through a stack of printed recipes :)

Provided by Muffin Goddess

Categories < 60 Mins

Time 45m

Yield 1 9x13, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
16 ounces pina colada nonalcoholic drink mix (alcohol free)
1 (14 ounce) can sweetened condensed milk
8 ounces Cool Whip, thawed (can sub and equal amount of stabilized fresh whipped cream if you prefer)
sweetened flaked coconut, lightly toasted (optional, for garnish)
maraschino cherry (optional, for garnish)
canned pineapple chunk, patted dry (optional, for garnish)

Steps:

Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
Use a rubber spatula to spread the mixture, if needed.
Set cake aside to cool completely.
Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.

Nutrition Facts : Calories 424.2, Fat 19.9, SaturatedFat 7.9, Cholesterol 58.6, Sodium 349, Carbohydrate 56.2, Fiber 0.5, Sugar 41.1, Protein 6.3

PINA COLADA POKE CAKE RECIPE - (4.4/5)

Pina Colada Poke Cake Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 10

Ingredients

CAKE:
1 box butter cake mix, plus ingredients to make cake
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can cream of coconut , can be found in the drinks/mixers aisle of your local grocery store
1 (15.25-ounce) can crushed pineapple, drained and juice reserved
TOPPING:
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar (sweeten to your preference)
1 teaspoon coconut extract
Shredded coconut and maraschino cherries, to garnish if desired

Steps:

Prepare and bake cake in a 9x13-inch pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight. Topping: Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries. Keep cake covered in refrigerator for up to 3 days.

PINA COLADA POKE CAKE RECIPE - (4.5/5)

Pina Colada Poke Cake Recipe - (4.5/5) image

Provided by Tricia33

Number Of Ingredients 7

Ingredients

1 box butter recipe cake mix
ingredients needed to make cake (softened butter, eggs, water)
1 (15 oz.) can Cream of Coconut (not coconut milk)
1 (14 oz.) can sweetened condensed milk
1 (15.25 oz.) can crushed pineapple in juice
1 (8 oz.) tub frozen whipped topping, thawed
sweetened coconut flakes, for topping

Steps:

Prepare butter cake according to package directions. While cake is baking, drain crushed pineapple into a bowl. We need that juice for the cake. In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice. When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it's really important that you whisk this mixture so you get it combined and get most of the lumps out. Once combined, mixture will be thin. Note: The sweetened condensed milk is totally optional in this. I often make my Coconut Cream Poke Cake without the sweetened condensed milk and just use the Cream of Coconut since it is pretty sweet already. I'll leave that up to you. Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top. I have found that this little carving fork that came with my knife set works great for poking holes quickly. Do knife sets even come with these anymore? If you don't have one, just use a fork or similar size utensil. Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. After about 30 minutes it will look like this. Once cake is completely cooled. Top it with crushed pineapple. Then spread Cool Whip on top. Then sprinkle shredded coconut on top of the Cool Whip. (You can toast your shredded coconut if you like) This cake needs to be kept refrigerated. Make sure you cover it with some plastic wrap or a lid. And serve. So good!! Enjoy!

Tips:

Choose ripe pineapple. You'll need about 2 cups of fresh pineapple chunks for this recipe. Make sure the pineapple is ripe and juicy for the best flavor.
Use a good quality coconut cream. The coconut cream is what gives this cake its rich, creamy flavor. Look for a coconut cream that is thick and has a high fat content.
Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the ingredients just until they are combined.
Poke the holes in the cake deep enough. The holes should be about 1/2 inch deep so that the coconut cream mixture can soak into the cake.
Chill the cake for at least 4 hours before serving. This will allow the coconut cream mixture to set and the cake to develop its full flavor.

Conclusion:

This pina colada poke cake is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. If you love pina coladas, you'll love this cake!