Pina Colada Poke Cake

5 from 8 votes

Pina Colada Poke Cake

This Pina Colada Poke Cake is your favorite Pina Colada cocktail in delicious and easy poke cake form! You start with a box cake mix that is easily doctored up and you end up with this perfect and so easy dessert.

Prep Time10

Cook Time40

Cooling Time4

Total Time50

Course: Dessert

Cuisine: American

Keyword: box mix, easy dessert, poke cake recipe

Servings: pieces

Calories: 564kcal

Author: Lisa Longley

Ingredients

For The Cake

16.25 ounces white cake mix
3 large eggs
2 teaspoons vanilla extract
20 ounces canned crushed pineapple in juice
1 cup vegetable oil
5.46 fluid ounces coconut milk (well mixed)

For The Frosting

12 ounces cool whip
20 ounces canned crushed pineapple in juice
3.4 ounces coconut instant pudding mix

Topping

1/2 cup toasted coconut
maraschino cherries

Instructions

Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
In a large bowl, whisk together the cake mix, eggs, vanilla extract, crushed pineapple (and it's juice), and vegetable oil.
Pour the mixture into the baking dish and bake for 40 minutes (rotating once during baking), or until a toothpick in the center of the pan comes out with just a few crumbs.
Allow the cake to cool a little and then poke holes in the cake with the end of a wooden spoon. You need roughly 24 holes. Fill the holes with the well mixed coconut milk. Cover the cake and refrigerate for at least four hours.
Before serving, mix together the cool whip, canned crushed pineapple (with it's juice), and coconut pudding. Spread evenly over the top of the cake. Top with toasted coconut and maraschino cherries and serve!

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