Pina Colada Poke Cake Recipe
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5.0
3 reviews
Excellent
Pina Colada Poke Cake Recipe
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Pina Colada Poke Cake adds a fun twist to a standard sheet cake, using a creamy vanilla or rum filling, the convenience of a box cake mix, and the flavor combination of pineapple and coconut, resembling the tropical Pina Colada cocktail!
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Ingredients
For the cake:
- 1 box white cake mix
- 1 cup crushed pineapple not drained
- 1/2 cup vegetable oil
- 3 large eggs
For the filling:
- 15 ounces cream of coconut
- 1/2 cup pineapple juice
- 2 teaspoons vanilla extract (or rum extract or coconut extract)
For the topping:
- 3.4 ounce instant coconut pudding mix
- 1 cup whole milk
- 8 ounces whipped topping
- 1/2 cup crushed pineapple well drained
- toasted coconut for garnish
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Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
- In a large bowl, add the cake mix, crushed pineapple, oil, and eggs. With an electric hand mixer, mix on low for 30 seconds to combine. Place on medium speed and whip for 2 minutes.
- Pour the batter into the prepared baking dish and smooth out the top. Bake for 29-35 minutes until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack for 30 minutes.
- Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.
- In a medium-sized bowl whisk together the cream of coconut, pineapple juice, and vanilla extract. Pour all over the cake. Let it sit until completely cooled and the liquid is absorbed.
- To make the topping, place the pudding mix into a large bowl. Add the milk and whisk to combine until it starts to thicken.
- Fold in the whipped topping until there are no streaks left. Fold in the well-drained crushed pineapple. Smooth over the cake.
- Top with toasted coconut and serve.
Equipments used:
Notes
- Don't Overstir. Avoid over-stirring the cake batter; otherwise, you can end up with a dense cake.
- Baking Time Can Vary. The baking time can change if you've opted to make this poke cake with gluten-free cake mix. Ovens also differ, so if you aren't sure whether the cake base is adequately cooked, insert a toothpick into the center of the cake. The toothpick should come out moist but clean. If it comes out with batter, it needs more baking time.
- To Chill or Not To Chill. This poke cake can be enjoyed at room temperature or chilled, straight from refrigeration storage. I’ve tried both options and love it either way.
- Be Patient. Wait for the baked cake base to cool sufficiently before adding the filling; otherwise, the filling can become overly runny instead of luxuriously thick.
- Make Ahead. If you'd like to make this poke cake in advance, consider baking the cake base, pouring the filling over it, and then storing it in an airtight container in the fridge. The cake will absorb the creamy filling while it sits, increasing the flavor of this poke cake. You can then top the cake just before serving.
- Crumbling. Since this cake is so moist, it does run the risk of crumbling when served. Be gentle when lifting the individual slices out of the baking tray for presentation's sake.
- Storing Leftovers. Store leftover cake in the refrigerator for up to 5 days. This is good served cold or room temperature.
- Freezing. Freeze for up to 3 months.
- Substitution. If you can’t find cream of coconut or don’t want to use it, substitute one 14-ounce can of sweetened condensed milk.
Nutrition Information
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Calories
351kcal
(18%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
324mg
(14%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Vitamin A
97IU
(2%)
Vitamin C
3mg
(3%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 324mg | 14% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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