The tropical flavors of pineapple and coconut are rolled into this easy Pina Colada Cake.
Poke cakes like this version are both lush and moist. Once baked holes are poked in the cake and a filling is poured over top, infusing the cake with extra flavor and making it incredibly moist. Topped with whipped cream and coconut, there is so much to love about this cake!
Pina Colada Poke Cake
- A box of yellow cake mix makes the basic cake so easy to make.
- There is no mistaking the wonderful taste of pina colada in this recipe.
- Top with whipped cream or whipped topping.
- A splash of rum (optional) in this pina colada poke cake adds great flavor.
Ingredients in Pina Colada Cake
CAKE: This recipe calls for boxed yellow cake mix for a quick fix but of course a yellow cake from scratch would also taste great!
CREAM OF COCONUT: Make sure to purchase cream of coconut for this recipe (not coconut milk). Cream of coconut is a sweeter version that is more like syrup or sweetened condensed milk. This is used in the classic pina colada drink recipe and often found where the drink syrups are like grenadine. If the local store does not sell it, try the liquor store.
RUM: This recipe calls for coconut rum, which is rum flavored with coconut. Some of the brands which sell this type of liquor are Malibu and Bacardi. To keep it non-alcoholic, the rum can be omitted without any need for substitution.
TOPPINGS: There is no need to frost this cake, whipped topping or whipped cream serves a light frosting. Top with optional coconut, cherries, and pineapple.
How to Make Pina Colada Poke Cake
- Prepare cake batter and bake per recipe below.
- Once cooked, poke holes all around the cake with a skewer.
- Pour the coconut cream mixture over top and cool completely.
- Top with whipped toppings, coconut, cherries, & pineapple.
This party-perfect cake is best made ahead of time. A poke cake soaks up the topping and gets nice and moist as it cools.
Poke cake will keep in the refrigerator for a few days and should be stored in the refrigerator.
To Freeze: Wrap the cake tightly with plastic wrap & then aluminum foil. It will keep for up to three months in the freezer.
Our Fave Tropical Flavors
- Pineapple Coconut Cake – so moist & delicious
- Frozen Pina Colada – a summertime favorite
- Pineapple Angel Food Cake -only 3 ingredients
- Tropical Bay Breeze Cocktail -so refreshing & sweet
- Coconut Cupcakes – with coconut frosting
Did you love this Pina Colada Poke Cake? Be sure to leave a rating and a comment below!
Pina Colada Cake
- 1 box yellow cake mix 15 ounces
- 3 large eggs
- ½ cup vegetable oil
- 8 ounces crushed pineapple with juice
- ¼ cup pineapple juice
- 8 ounces coco cream
- ½ cup pineapple juice
- ½ cup coconut rum I used Malibu
- 8 ounces cool whip thawed
- ½ teaspoon coconut flavoring
- 1 cup shredded coconut
- Maraschino cherries optional garnish
- pineapple wedge optional garnish
- Preheat the oven to 350°F and grease a 9x13-inch pan with nonstick spray and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together cake ingredients.
- Pour the batter into the prepared baking pan and bake for 35 to 45 minutes or until a toothpick comes clean from the center.
- Wait 5 minutes and then use a skewer or chopstick to poke holes all over the top of the warm cake.
- Whisk together the filling ingredients and then pour over the top of the cake. Let the cake cool and absorb at room temperature, about 1 hour.
- Once cooled, stir together frosting ingredients and frost the cake.
- Top with shredded coconut and optional garnishes if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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