This fun Pina Colada Poke Cake combines pineapple, coconut and cherries into a Pina Colada flavored cake that will transport you to a tropical vacation right in your very own kitchen!
“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Pina Colada’s are one of my mom’s favorite drinks. Of course, she normally gets the virgin pina coladas becasue she loves the flavor. Therefore, when her birthday rolled around this year, I thought a Pina Colada cake sounded like the perfect idea for her.
Poke cakes are one of my favorite cakes to make because they’re easy to make and because you can make poke cakes almost any flavor.
I also love the fact that I don’t need any real cake decorating skills to make them look pretty.
Why You Should Make this Pina Colada Poke Cake…
- perfect tropical dessert
- great for anyone that loves pina coladas
- easy to make
QUICK GLANCE AT INGREDIENTS FOR Pina Colada Poke Cake:
- pineapple supreme cake mix
- Eggs
- Vegetable Oil
- water
- coconut cream instant pudding mix
- cold milk
- crushed pineapples
- cool whip
- shredded coconut
- Diced Pineapples and Cherries for garnish
If you want to make your own whipped topping for this cake, you can make it with this recipe for creme chantilly from Dixie Crystals!
(AMOUNTS IN RECIPE CARD BELOW)
How to make Pina Colada Poke Cake:
- Bake the cake.
Pre-heat the oven to 350F.
In a large bowl, mix the cake mix, water, oil and egg. Beat until smooth.
Pour into a two quart baking dish and bake for about 25 minutes or until done.
Let the cake completely cool.
- Poke the holes
Once the cake has cooled, use the end of a wooden spoon and poke holes all over the cake.
- Add pudding
In a large bowl, whisk the pudding and milk until the pudding thickens just a bit.
Stir in the crushed pineapples.
Spread the pudding mixture all over the top of the cake.
- Top with cool whip
Top cake with cool whip.
- add coconut
Sprinkle the top of the cool whip with the shredded coconut.
- Decorate
Decorate with Diced Pineapples and Cherries.
- Chill and Serve
Place into fridge until ready to serve.
Frequently Asked Questions
Vanilla cake mix will work for this recipe too. If you want the extra pineapple flavor, you can add a dash or two of pineapple extract to the yellow cake mix.
I use a 2 quart casserole dish for my poke cakes but a 9×13 cake pan will work too!
More poke cake Recipes
- Chocolate Peanut Butter Poke Cake
- Banana Cream Pie Poke Cake
- Lemon Blueberry Poke Cake
- Easy Pumpkin Dump Cake
If you want to make your own whipped topping for this cake, you can make it with this recipe for creme chantilly from Dixie Crystals!
Pina Colada Poke Cake
Pina Colada Poke Cake
This fun Pina Colada Poke Cake combines pineapple, coconut and cherries into a Pina Colada flavored cake that will transport you to a tropical vacation right in your very own kitchen!
Ingredients
- 1 box pineapple supreme cake mix
- 3 Large Eggs
- 1/3 cup Vegetable Oil
- 1 cup water
- 3.4 ounce box coconut cream instant pudding
- 2 cups cold milk
- 20 ounce can crushed pineapple
- 1 large tub of cool whip
- 7 ounce bag shredded coconut
- Diced Pineapples and Cherries for garnish
Instructions
Pre-heat the oven to 350F.
In a large bowl, mix the cake mix, water, oil and egg. Beat until smooth.
Pour into a two quart baking dish and bake for about 25 minutes or until done.
Let the cake completely cool.
Once the cake has cooled, use the end of a wooden spoon and poke holes all over the cake.
In a large bowl, whisk the pudding and milk until the pudding thickens just a bit.
Stir in the crushed pineapples.
Spread the pudding mixture all over the top of the cake.
Top cake with cool whip.
Sprinkle the top of the cool whip with the shredded coconut.
Decorate with Diced Pineapples and Cherries.
Place into fridge until ready to serve.
Notes
This cake can be made up to 2 days in advance.
Dry the cherries on a paper towel to prevent them from spreading juice all over the cake.
Nutrition Information:
Yield: 9 Serving Size: 1 slice cakeAmount Per Serving: Calories: 550Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 590mgCarbohydrates: 84gFiber: 4gSugar: 51gProtein: 8g
If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!
Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!
Love it? Pin it!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories
SUMMER DESSERT WEEK GIVEAWAY TIME!
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
PRIZE #2
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
a Rafflecopter giveawayGiveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Leave a Comment