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Pina Colada Poke Cake

Crushed pineapple and rum are added to a yellow cakes mix. Once baked, it is drizzled with cream of coconut, topped with pudding frosting and toasted coconut.
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Author Holly - 3 Yummy Tummies

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Add cake mix, pineapple, run, canola oil, milk and eggs to a large mixing bowl.
  3. Beat until smooth; around 2 minutes.
  4. Pour into greased/floured 13 X 9" baking pan.
  5. Bake for 30-35 minutes or until lightly browned on top and toothpick comes out clean.
  6. Allow cake to cool completely.
  7. Place coconut flakes in a nonstick skillet on Medium/High Heat. Stir frequently until coconut flakes are lightly browned (around 3 minutes).
  8. Poke holes around every 1 inch with the back of a wooden spoon or straw.
  9. Drizzle Cream of Coconut into the holes.
  10. Prepare frosting:
  11. Beat together Cool Whip, pudding mix and reserved pineapple juice.
  12. Spread frosting on top of cake and sprinkle with desired amount of toasted coconut.