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This Piña Colada Poke Cake is full of pineapple, coconut, and rum flavor! Great for parties, reunions, potlucks, or dessert any time.
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This cake is perfect for summertime and for sharing at potlucks or reunions! Going to a cookout? Take this cake with you – it’ll be an instant hit with everyone!
This easy dessert recipe is full of pineapple and coconut flavors. It even has a touch of rum flavor. If you’re a fan of the frozen cocktail drink, then this dessert is going to rock your world!
As written, this cake is great for anyone. But, if you’re looking for something a little more special for a ladies’ get-together, I suggest adding a bit of real rum to the recipe for a boozy treat. Oh, yeah!!
What is a poke cake
Simply put, a poke cake is a cake that has been baked then is poked and filled with different fillings. It is often, but not always, topped with whipped topping.
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Piña Colada Poke Cake FAQs
This cake needs to be kept covered and stored in the refrigerator.
Properly refrigerated, this cake needs to be used within 3-4 days.
Yes, you can! Allow the cake to fully set up before transferring it to the freezer. You’ll want to be sure that it is wrapped well. To use, allow the cake to thaw overnight in the fridge.
Recipe Tips
- Want to make a boozy version of this cake? Reduce the amount of milk down to 1-1/2 cups with 1/2 cup rum and mix it into the pudding mix. Pour the pudding mixture over the cake, trying to fill the holes. Remember, this version is for people over 21 yrs old only.
- If you’re having a hard time finding the pineapple cake mix, substitute a yellow cake mix. Use pineapple juice in place of the water called for on the box.
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Piña Colada Poke Cake
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Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 1 can crushed pineapple, 20 oz.
- 1 box Duncan Hines Moist Deluxe Pineapple Supreme cake mix, 18.25 oz.
- Ingredients listed on box to make cake
- 1 box Coconut Cream instant pudding mix, 3.4 oz.
- 2 cups milk
- 1 container Cool Whip, thawed, 8 oz.
- 1 teaspoon rum extract
- 1 bag shredded sweetened coconut flakes, 7 oz.
Instructions
- Empty the pineapple into a colander or strainer and allow it to drain while preparing and baking the cake.
- Bake the cake according to package directions using a 9×13-inch baking pan.
- Mix the instant pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour the pudding mixture over the cake, trying to fill the holes. Let the cake cool completely.
- Spread the pineapple evenly over the cooled cake. Carefully mix the Cool Whip and rum extract. Top the cake with the Cool Whip, evenly covering the cake. Sprinkle the coconut evenly over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
Notes
- Want to make a boozy version of this cake? Reduce the amount of milk down to 1-1/2 cups with 1/2 cup rum and mix it into the pudding mix. Pour the pudding mixture over the cake, trying to fill the holes. Remember, this version is for people over 21 yrs old only.
- If you’re having a hard time finding the pineapple cake mix, substitute a yellow cake mix. Use pineapple juice in place of the water called for on the box.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 21, 2013. Updated on May 27, 2021.
Oooooo…. this looks SO good! 🙂 Thank you so much for sharing at Marvelous Mondays this week!
HI Jamie, this looks amazing! Can I ask a (potentially) stupid question? I see a lot of recipes with 'instant pudding mix' – would this be the same as what we call Instant Whip or Angel Delight in the UK? It's a packet of powder, that you add milk to and whisk, it's quite a runny consistency initially but after you leave it for 5 minutes or so it thickens up to a mousse like consistency? Thanks!
Definitely not a stupid question 🙂 I had to google to see what those products were …. and I would say that they are not the same. I would suggest maybe using a from scratch pudding if instant versions are not available in the UK. I found one from Lynn's Kitchen Adventures that I think would be great and it looks fairly easy too – http://www.lynnskitchenadventures.com/2011/12/homemade-coconut-pudding.html
I hope that helps, Mama G! If you do use the homemade pudding, I would love to hear how it turned out 🙂
Your poke cake looks awesome! I featured it on my blog today at http://shamenesayitwithcake.blogspot.com
Love pina colada! Thanks for the recipe!
Sounds great. I know someone's gonna love this!
Now if you make a poke cake with Bisquick, you'll be over the moon!
It's been a long time since I've had or made poke cake–a staple of my childhood. Well, maybe not a staple, but you know.
Thanks for linking!
Dear Jamie, This cake looks fabulous…what a great birthday cake! Blessings, Catherine xo
Good gracious I have found a treasure trove of poke cake goodness! Not sure which one I'll try first but I am definitely going to pin this page!
oh my so yummy love a good cake with some great company thanks for sharing
come see what I shared at http://shopannies.blogspot.com
This looks out of this world good!