Easy Piña Colada Poke Cake

Summer is calling, and what better way to celebrate than with a cake inspired by a fabulous poolside cocktail – Easy Piña Colada Poke Cake. Pineapple yellow cake is filled with rum-flavored coconut cream pudding then frosted with whipped topping and decorated with toasted coconut, pineapple chunks and maraschino cherries. Cheers!

I received product samples from sponsor companies to aid in the creation of the #SummerDessertWeek recipes. All opinions are mine alone.

Poolside cocktails are a must during the Summer. My favorite is a strawberry daiquiri, but my family also loves piña coladas, which inspired me to create this easy and delicious cake. Piña Colada Poke Cake is great for any Summer party or barbecue.

Piña Colada Cake:

While I love baking from scratch, I do not have anything against box mixes. They save time, and are easy to throw together fast. I usually keep an assortment of cake mixes on hand. Pineapple is the main cake flavor and I used pineapple juice in place of the water. If you love pineapple as much as I do, you need to try my Pineapple Paradise Layer Cake. That layer cake is another show-stopping Summer dessert!

Filling & Toppings:

The pudding is mixed right after the cake comes out of the oven. I combined both boxes of pudding mix and 4 cups of milk, whisked until combined 1-2 minutes, then poured half into the cake. I continued whisking for another 3 minutes until the pudding thickened and then spread it on top. It needs to refrigerate a minimum 1-2 hours to set. The rum extract is optional, however, I like the flavor, and really makes the cake taste like a piña colada without having actual alcohol in it.

After, I spread a full container of whipped topping, and garnished with toasted coconut, maraschino cherries, and pineapple chunks. I might serve these with those cute cocktail umbrellas next time to really amp up the Piña Colada Poke Cake too! Toasted coconut was also featured in yesterday’s recipe for Chocolate Coconut Congo Squares. Read my tips below for the best ways to toast coconut.

RECIPE NOTES: I REPLACED THE WATER WITH PINEAPPLE JUICE. IF YOU’RE NOT A FAN OF RUM EXTRACT, IT CAN BE LEFT OUT. ALTERNATIVELY, IF YOU CANNOT FIND COCONUT CREAM PUDDING, FEEL FREE TO USE VANILLA PUDDING AND ADD 1-2 TEASPOONS COCONUT EXTRACT TO GET THE COCONUT FLAVOR. YOU CAN ALSO ADD COCONUT EXTRACT TO THE WHIPPED TOPPING TOO.

Tips & Tricks:

• Here are a few of my favorite choices for 9×13 baking pans.
• Use the back of a wooden spoon to poke holes all over the cake immediately after it comes out of the oven.
• When toasting coconut, either spread on a sheet tray in a 350F oven, or toast in a dry frying pan on the stove-top. Regardless of which method you use, stir frequently for even toasting, and always keep an eye on it. Coconut can go from toasted to a burnt, flaming mess in an instant… trust me, I know.

Easy Piña Colada Poke Cake

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Refrigeration Time 2 hours hrs

Ingredients

  

• 1 box Duncan Hines yellow cake mix
• 1 cup pineapple juice, not from concentrate
• 3 large eggs
• 1/3 cup vegetable oil
• 2 3.4 oz instant coconut cream pudding
• 4 cups milk
• 2 teaspoons rum extract
• 8 oz whipped topping, thawed
• 1/2 cup toasted coconut
• pineapple chunks, for garnish
• maraschino cherries, for garnish

Instructions

 

• Prepare 9x13 baking pan with baking spray. Mix and bake cake according to package directions, replacing water with pineapple juice.
• Once cake is baked and out of the oven, use the hand of a wooden spoon to poke holes into cake.
• Combine pudding mix, milk, and run extract, and whisk for 1-2 minutes. Pour half into holes. Continue whisking 3 minutes until thickened slightly and spread over cake. Refrigerate 1-2 hours to set.
• Spread on whipped topping and sprinkle toasted coconut on top. Add pineapple chunks and maraschino cherries for garnish. keep refrigerated until serving.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Summer Drinks:

• Mermaid Pineapple Rum Dum from Big Bear’s Wife

Ice Cream & Frozen Desserts:

• Pineapple Coconut Milkshakes from Daily Dish Recipes
• Ice Cream Torte with Crunchy Crumby Center from Family Around the Table
• Drumstick Layered Dessert from Cheese Curd In Paradise
• Mermaid Milkshakes from Hezzi-D’s Books and Cooks
• Mojito Popsicles from The Spiffy Cookie
• Fried Ice Cream Cake from Cookaholic Wife
• Unicorn Milkshake from For The Love of Food

Summertime Pies:

• Banana Cream Pie from A Kitchen Hoor’s Adventures

Sweet Summertime Cakes and Cupcakes:

• Mojito Cupcakes from Jen Around the World
• Pina Colada Cupcakes from The Beard and The Baker
• Lemonade Cupcakes from The Domestic Kitchen
• Summer Sangria Cake from A Blender Mom
• Lemon Meringue Cheesecake Cupcakes from Doughmesstic
• Sunflower Cupcakes from Home Sweet Homestead
• Easy Pina Colada Poke Cake from Love and Confections
• Classic Vanilla Cupcakes + Summer Cupcake Decorating from Books n’ Cooks
• Strawberry Lemonade Cupcakes from Everyday Eileen
• Almond Cupcakes with Almond Buttercream Frosting from The Food Hunter’s Guide to Cuisine

No Bake Treats:

• Million Dollar Bar Pies from Fake Ginger
• Blackberry Cream Cheese Dessert from Eat Move Make
• No Bake Lemon Cheesecake from Cooking With Carlee

Baked Desserts:

• S’mores Cheesecake from Kudos Kitchen by Renee
• Strawberry Cheesecake Shortbread Bars from The Bitter Side of Sweet
• Drumstick Babka from Sweet ReciPEAs
• Raspberry Lemon Brownies from Sweet Beginnings
• Peach Streusel Crumb Bars from Blogghetti
• White Tea Peach Panna Cotta from Palatable Pastime

Candies:

• Homemade Strawberry Swirl Marshmallow from My Sweet Zepol
• Blueberry Lemonade Lollipops from Our Good Life