pina colada poke cake
This is one of those cakes that is perfect to carry to potluck dinners, cookouts or family outings. It is full of flavor and moist texture that keeps people coming back for seconds. AND it's easy to make! Make it once and you'll find it will become a family favorite with your crew just as it has with mine.
yield
12 or more, depending on size cut
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For pina colada poke cake
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1 boxyellow or white cake mix
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3eggs
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1/3 ccanola or vegetable oil
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1 cancoconut milk, divided (prefer coco lopez brand but use your favorite)
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1 caneagle brand sweetened condensed milk
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1 cancrushed pineapple (20 oz)
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1 boxsmall box instant coconut cream pudding, plus 2 c. milk per package instructions
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1/2 tspcoconut extract (optional)
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8 ozcool whip (extra creamy)
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1 cmarshmallow fluff
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1 cshredded coconut, toasted
How To Make pina colada poke cake
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1Preheat oven to 350-degrees
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2Place dry cake mix in large mixing bowl
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3Add the 3 eggs, 1/3 c. oil and 1 c. of the coconut milk. (ADD the 1 tsp. optional coconut extract to mixture if you choose to use it). Using a hand mixer, beat for about two minutes until all ingredients are mixed well. Pour mixture into a 9x13 inch cake pan greased with spray oil (I use butter flavored store brand). Bake at 350-degrees per cake mix directions, about 25 to 35 minutes. Test for doneness by inserting a toothpick in the center of the cake.
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4When done, remove cake from oven and poke holes in it using the handle of a wooden spoon or chop stick while still warm.
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5Mix the remaining coconut milk, Eagle Brand and crushed pineapple together then pour over top of the cake while it's still warm. Set cake in refrigerator to cool.
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6Once cooled, mix the coconut cream instant pudding according to package directions. Spread over top of the cake and return to refrigerator while mixing the topping.
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7Toast the shredded coconut in a pan over medium-high heat, stirring continuously until coconut begins to turn a light golden color, about 3 to 5 minutes. Remove from heat and set aside to cool before final step.
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8Just before serving, mix together the Cool Whip and marshmallow Fluff until well-combined and creamy smooth. Spread on top of the cake. Top with coconut and serve chilled. Store in refrigerator. The longer this cake sits, the more moist and tasty it becomes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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