Oh my goodness, have you ever tasted a piña colada poke cake? It’s like a slice of tropical paradise right on your plate! Every time I make this cake, I’m whisked away to sandy beaches and sun-soaked afternoons, even if I’m just in my kitchen. This dessert captures all the vibrant flavors of a classic piña colada—think sweet pineapple, creamy coconut, and that dreamy lightness that makes you want to dive in with a fork and never come up for air.
I remember the first time I made this cake for a summer barbecue. The moment I set it on the table, people were drawn to it like moths to a flame. And let me tell you, the first bite was pure bliss! The moist cake soaked in coconut milk and pineapple juice creates a delightful texture that’s just irresistible. Trust me, once you serve this piña colada poke cake, you’ll be crowned the dessert hero of the day. So, let’s get started on making this tropical delight that’s perfect for any gathering or just to treat yourself after a long week!
Ingredients List
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup pineapple juice
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup shredded coconut
- 1 can crushed pineapple, drained
- 1 cup whipped topping
- 1/4 cup maraschino cherries for garnish
How to Prepare the Piña Colada Poke Cake
Alright, let’s dive into making this fabulous piña colada poke cake! It might sound fancy, but trust me, it’s super easy to whip up. Just follow these straightforward steps, and you’ll have a tropical dessert that everyone will adore!
- First things first, preheat your oven to 350°F (175°C). This is crucial because we want our cake to bake evenly and come out perfectly fluffy.
- In a large mixing bowl, combine the yellow cake mix, coconut milk, pineapple juice, vegetable oil, and the four large eggs. Now, here’s the fun part—mix it all together until it’s smooth and well combined. You can use an electric mixer or just a whisk if you’re feeling a bit old school.
- Once your batter is nice and smooth, gently fold in the shredded coconut and the drained crushed pineapple. This will add that delicious tropical flavor and texture. I can almost smell the beach already!
- Next, grease a 9×13 inch baking pan so your cake doesn’t stick. Pour that beautiful batter into the pan and spread it out evenly. Make sure to get every last drop—no cake left behind!
- Now, pop it in the preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. It’s always so satisfying to see that!
- Once baked, take the cake out of the oven and let it cool completely in the pan. This is important because we want to ensure the whipped topping will spread smoothly without melting.
- After it’s completely cooled, spread the whipped topping generously over the top of the cake. This is where it gets really creamy and dreamy!
- Lastly, for that finishing touch, garnish with maraschino cherries and sprinkle a bit more shredded coconut on top. Wow, doesn’t it look stunning? You might want to take a picture before it disappears!
And there you have it! Your piña colada poke cake is ready to take center stage at your next gathering. Just remember, the longer it sits, the more the flavors meld together, so it’s totally fine to make it a day ahead. Enjoy every single bite of this tropical treat!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy days or last-minute gatherings!
- Deliciously tropical flavors of coconut and pineapple that transport you to a beach paradise.
- Moist and flavorful cake that gets even better as it sits, making it ideal for prepping ahead of time.
- Perfect for sharing at parties, potlucks, or just enjoying with family on a sunny afternoon.
- Beautifully garnished with cherries and coconut, it’s as stunning as it is tasty!
- Kid-friendly and loved by all ages, making it a crowd-pleaser for any occasion.
Tips for Success
Alright, here are my top tips to make sure your piña colada poke cake turns out absolutely perfect! First off, be sure to measure your ingredients accurately—especially the liquids, as too much can make the cake soggy. When mixing, don’t overdo it; just combine until smooth to keep that fluffiness!
Don’t forget the cooling time—allow the cake to cool completely in the pan before adding the whipped topping. This helps it set properly and prevents it from melting into a puddle. If you’re making this for a gathering, consider making it a day ahead; the flavors only get better as they mingle overnight!
Lastly, when serving, use a sharp knife to cut clean slices, and don’t be shy with those garnishes. A little extra shredded coconut and a cherry on top can elevate the presentation and taste! Enjoy!
Variations
If you’re feeling adventurous, there are so many fun ways to customize your piña colada poke cake! For a fruity twist, try adding some diced strawberries or mango to the batter. They’ll add a pop of color and flavor that’s just delightful! You could also experiment with different fruit juices—maybe swap out the pineapple juice for orange juice for a tangy kick.
Feeling a little cheeky? Why not add a splash of rum to the batter or even drizzle some over the whipped topping for that classic piña colada vibe? Just a tablespoon or two will do the trick, giving it that tropical punch without being overwhelming. And if you want to get creative with textures, try mixing in some crushed graham crackers for a bit of crunch. The possibilities are endless, so let your imagination run wild with this cake!
Storage & Reheating Instructions
Storing your piña colada poke cake is super simple! Just cover it tightly with plastic wrap or transfer it to an airtight container before placing it in the refrigerator. This way, it’ll stay fresh and delicious for up to 4 days. I often find that the flavors deepen even more after a day or two, making it even more irresistible!
If you happen to have leftovers and want to enjoy them warm, just slice a piece and pop it in the microwave for about 15-20 seconds. This will give you that cozy, comforting vibe without losing the delightful creaminess of the whipped topping. Just be careful not to overheat it—nobody wants a soggy cake! Enjoy your tropical treat whenever the craving strikes!
Nutritional Information
Let’s talk numbers! Now, keep in mind that these are estimated values, but they’ll give you a good idea of what you’re indulging in with each slice of this delicious piña colada poke cake. On average, one slice contains about 320 calories, with 15 grams of fat and 22 grams of sugar. You’ll also get around 3 grams of protein and 45 grams of carbohydrates. So, while it’s a treat, it’s always good to enjoy in moderation. After all, a little slice of paradise is definitely worth it!
FAQ Section
Got questions about your piña colada poke cake? I’ve got answers! Here are some of the most common queries I get, and trust me, they’re all super helpful!
Can I use a different cake mix?
Absolutely! While I love the classic yellow cake mix for its flavor and texture, you can totally switch it up. A coconut cake mix would enhance that tropical vibe even more, or if you’re feeling adventurous, a vanilla or even chocolate cake mix could provide a fun twist. Just keep the other ingredients the same to maintain that delicious piña colada flavor!
How long can I store leftovers?
You can keep your piña colada poke cake in the fridge for about 4 days. Just make sure to cover it well with plastic wrap or transfer it to an airtight container to keep it fresh. I actually think it gets even better after a day or two as the flavors meld together, so don’t shy away from making it ahead of time!
Can I freeze this cake?
Yes, you can! If you want to make it ahead of time or have leftovers, just slice it and wrap each piece tightly in plastic wrap, then place it in a freezer-safe container. It’ll keep well for about 1-2 months. When you’re ready to enjoy, simply thaw it in the fridge overnight. Just keep in mind that the whipped topping might not be quite as fresh, but the cake will still taste fantastic!
What if I don’t have coconut milk?
No worries at all! If you find yourself without coconut milk, you can substitute it with regular milk or a dairy-free alternative like almond or oat milk. You’ll lose some of that coconut flavor, but it’ll still be delicious. If you want to maintain that tropical taste, consider adding a splash of coconut extract to the batter!
Can I add alcohol to the cake?
Definitely! For an extra kick, you can mix in a tablespoon or two of rum into the batter or drizzle some over the whipped topping before serving. Just remember, it’s all about balance—too much can overpower the other flavors, so start small and adjust to your taste!
Delight in Piña Colada Poke Cake for 5 Comforting Slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Description
A tropical dessert that combines the flavors of piña colada in a moist cake.
Ingredients
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup pineapple juice
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup shredded coconut
- 1 can crushed pineapple, drained
- 1 cup whipped topping
- 1/4 cup maraschino cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cake mix, coconut milk, pineapple juice, vegetable oil, and eggs.
- Mix until smooth and well combined.
- Fold in shredded coconut and crushed pineapple.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Spread whipped topping over the cooled cake.
- Garnish with maraschino cherries and additional shredded coconut if desired.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day ahead of serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: piña colada poke cake, tropical dessert, cake recipe