I have transformed one of my favorite summer cocktails into a dessert with this Pina Colada Poke Cake. This recipe is so simple to make with the addition of rum and crushed pineapple into a yellow cake mix (alcohol + cake = major yummalicious moment). After baking, the cake gets drizzled with Cream of Coconut, topped with an easy Cool Whip frosting, and sprinkled with toasted coconut flakes.
I just can’t seem to stop making poke cakes. You just can’t loose with the added flavors and moisture created from these holy moly creations. The options are just limitless here. Maybe, I will make a whole recipe collection of alcoholic drink poke cakes…hello Mr. Strawberry Daiquiri and Mudslide cake! Oh tears of joy or forming right now (or perhaps a result of intense sleep depravation due to a certain little girl).
I am in the process of planning a nice little BBQ for my daughter’s 2nd birthday party this weekend (yikes…this baby is growing too fast). Anyway, the only real requirements will be a Dora Cake and this Pina Colada Cake for me. It is just so much more desirable to me right now than gobs of buttercream frosting (unless I can bite a chunk off the Map character from Dora to permanently silence the most annoying voice EVER). Okay, so maybe I need to add a few cocktails to the mix as well. Nothing else is going to get me through the thought of having another stack of toys to cram into the closets.
Check out my Saturated Saturday page for these great cocktail ideas and MORE…cheers!
- Box of Yellow Cake Mix
- 14 Oz. Can Crushed Pineapple; drained reserving 1/4 C. juice
- 3 Oz. Rum
- 1/2 C. Canola or Vegetable Oil
- 1/2 C. Milk
- 3 Eggs
- 1 1/2 C. Cream of Coconut
- 1 C. Coconut Flakes
- 1/3 C. Instant Vanilla Pudding Mix
- 12 Oz. Container of Cool Whip; thawed
Preheat oven to 350 degrees.
Add cake mix, pineapple, run, canola oil, milk and eggs to a large mixing bowl.
Beat until smooth; around 2 minutes.
Pour into greased/floured 13 X 9" baking pan.
Bake for 30-35 minutes or until lightly browned on top and toothpick comes out clean.
Allow cake to cool completely.
Place coconut flakes in a nonstick skillet on Medium/High Heat. Stir frequently until coconut flakes are lightly browned (around 3 minutes).
Poke holes around every 1 inch with the back of a wooden spoon or straw.
Drizzle Cream of Coconut into the holes.
Beat together Cool Whip, pudding mix and reserved pineapple juice.
Spread frosting on top of cake and sprinkle with desired amount of toasted coconut.