Best 3 Pina Colada Poke Cake Recipes
Indulge in the tropical flavors of paradise with our "Pina Colada Poke Cake" recipe. This delightful dessert combines the classic taste of a piña colada with the moist texture of a poke cake. Layers of fluffy cake are infused with a sweet and tangy pineapple juice mixture, creating a burst of flavor in every bite. Topped with a creamy and fluffy whipped cream frosting, toasted coconut, and a drizzle of pineapple sauce, this poke cake is a perfect treat for any occasion. Prepare to transport your taste buds to a tropical oasis with this easy-to-follow recipe that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PINA COLADA POKE CAKE
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
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)
Provided by carvalhohm
Number Of Ingredients 10
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)
Provided by Tricia33
Number Of Ingredients 7
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:
- If you don't have a bundt pan, you can use a 13x9 inch baking dish. Just be sure to adjust the baking time accordingly.
- For a richer flavor, use dark rum instead of light rum.
- If you don't have any coconut milk on hand, you can use a mixture of evaporated milk and coconut cream.
- For a more tropical flavor, add some fresh pineapple chunks to the cake batter.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
This piña colada poke cake is the perfect summer dessert. It's light, refreshing, and packed with tropical flavor. The cake itself is moist and fluffy, and the pineapple filling is sweet and tangy. The whipped cream or ice cream topping adds the perfect finishing touch. This cake is sure to be a hit at your next party or gathering.
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