This Piña Colada Poke Cake is full of pineapple, coconut, and rum flavor! Great for parties, reunions, potlucks, or dessert any time.
Piña Colada Poke Cake
This cake is perfect for summertime and for sharing at potlucks or reunions! Going to a cookout? Take this cake with you – it’ll be an instant hit with everyone!
This easy dessert recipe is full of pineapple and coconut flavors. It even has a touch of rum flavor. If you’re a fan of the frozen cocktail drink, then this dessert is going to rock your world!
As written, this cake is great for anyone. But, if you’re looking for something a little more special for a ladies’ get-together, I suggest adding a bit of real rum to the recipe for a boozy treat. Oh, yeah!!
What is a poke cake
Simply put, a poke cake is a cake that has been baked then is poked and filled with different fillings. It is often, but not always, topped with whipped topping.
Piña Colada Poke Cake FAQs
This cake needs to be kept covered and stored in the refrigerator.
Properly refrigerated, this cake needs to be used within 3-4 days.
Yes, you can! Allow the cake to fully set up before transferring it to the freezer. You’ll want to be sure that it is wrapped well. To use, allow the cake to thaw overnight in the fridge.
Recipe Tips
- Want to make a boozy version of this cake? Reduce the amount of milk down to 1-1/2 cups with 1/2 cup rum and mix it into the pudding mix. Pour the pudding mixture over the cake, trying to fill the holes. Remember, this version is for people over 21 yrs old only.
- If you’re having a hard time finding the pineapple cake mix, substitute a yellow cake mix. Use pineapple juice in place of the water called for on the box.
Other recipes you may enjoy
Piña Colada Poke Cake
Equipment
Ingredients
- 1 can crushed pineapple 20 oz.
- 1 box Duncan Hines Moist Deluxe Pineapple Supreme cake mix 18.25 oz.
- Ingredients listed on box to make cake
- 1 box Coconut Cream instant pudding mix 3.4 oz.
- 2 cups milk
- 1 container Cool Whip, thawed 8 oz.
- 1 teaspoon rum extract
- 1 bag shredded sweetened coconut flakes 7 oz.
Instructions
- Empty the pineapple into a colander or strainer and allow it to drain while preparing and baking the cake.
- Bake the cake according to package directions using a 9×13-inch baking pan.
- Mix the instant pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour the pudding mixture over the cake, trying to fill the holes. Let the cake cool completely.
- Spread the pineapple evenly over the cooled cake. Carefully mix the Cool Whip and rum extract. Top the cake with the Cool Whip, evenly covering the cake. Sprinkle the coconut evenly over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
Notes
- Want to make a boozy version of this cake? Reduce the amount of milk down to 1-1/2 cups with 1/2 cup rum and mix it into the pudding mix. Pour the pudding mixture over the cake, trying to fill the holes. Remember, this version is for people over 21 yrs old only.
- If you’re having a hard time finding the pineapple cake mix, substitute a yellow cake mix. Use pineapple juice in place of the water called for on the box.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on August 21, 2013. Updated on May 27, 2021.
Looks terrific Jamie!
Ha ha, it must be contagious. I made a Cosmo Poke cake this week and made a Red Velvet/White Chocolate Poke Cake today. Fun, aren't they?
This looks delicious! Coconut is one of my absolute favorite flavors! I would love to have you share this at my link party going on! http://www.madetobeamomma.com/2013/08/homemade-by-you-64.html
Most beautiful and delicious looking cake!
I wish I could grab that slice…..
Jamie, I adore poke cakes–and this pina colada flavored one looks amazing! Cool Whip and coconut makes the world a better place 🙂
Wow that looks so good! I have to confess I've never made a poke cake and I'm so going to do one. Sadly my oven died last night so it won't be this weekend 🙁 bonus I didn't have to cook lat night lol
This cake looks so yummy Jamie! Nothing beats a poke cake… in taste or simplicity! Your son made a great choice in pina colada! Stopping by from Freaking Awesome Friday!
This cake looks so yummy Jamie! Your son made a great choice in pina colada! Stopping by from Freaking Awesome Friday!
Your Poke Cake looks delicious, I love Pina Colada. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Oh, wow these are lovely, I gotta try making them 🙂
Popping over from the Lets Get Social Sunday Linky Hop
http://www.adventuresofayorkshiremum.co.uk
This looks out of this world good!
oh my so yummy love a good cake with some great company thanks for sharing
come see what I shared at http://shopannies.blogspot.com
Good gracious I have found a treasure trove of poke cake goodness! Not sure which one I'll try first but I am definitely going to pin this page!
Dear Jamie, This cake looks fabulous…what a great birthday cake! Blessings, Catherine xo
Now if you make a poke cake with Bisquick, you'll be over the moon!
It's been a long time since I've had or made poke cake–a staple of my childhood. Well, maybe not a staple, but you know.
Thanks for linking!
Sounds great. I know someone's gonna love this!
Love pina colada! Thanks for the recipe!
Your poke cake looks awesome! I featured it on my blog today at http://shamenesayitwithcake.blogspot.com
HI Jamie, this looks amazing! Can I ask a (potentially) stupid question? I see a lot of recipes with 'instant pudding mix' – would this be the same as what we call Instant Whip or Angel Delight in the UK? It's a packet of powder, that you add milk to and whisk, it's quite a runny consistency initially but after you leave it for 5 minutes or so it thickens up to a mousse like consistency? Thanks!
Definitely not a stupid question 🙂 I had to google to see what those products were …. and I would say that they are not the same. I would suggest maybe using a from scratch pudding if instant versions are not available in the UK. I found one from Lynn's Kitchen Adventures that I think would be great and it looks fairly easy too – http://www.lynnskitchenadventures.com/2011/12/homemade-coconut-pudding.html
I hope that helps, Mama G! If you do use the homemade pudding, I would love to hear how it turned out 🙂
Oooooo…. this looks SO good! 🙂 Thank you so much for sharing at Marvelous Mondays this week!
yummmmmmmmmmmm!
Ann @ The Rust Redhead
Yum, yum and yum. I totally support your obsession! Thanks for sharing at Inspire Us Thursday on Organized 31.
Do you hear that?? I heard angels singing when I saw this cake! Thanks for sharing at Simple Supper Tuesday.
My husband likes to order Pina Colada's out so hey, maybe I should make him this cake. Thanks for sharing the recipe. Visiting from Tuesday Trivia and been following you!
This looks delicious! =)
Just pinned this and shared on Facebook as one of this week's lovely features at Freedom Fridays!!
Hugs and thanks for sharing each and every week at Freedom Fridays!!!
Such a delicious looking cake! This is definitely my kind 🙂
What a delicious version of poke cake, Jamie! Perfect for summer!
This looks amazing! The only thing is we are not Cool Whip fans in my family. Have you (or anyone else) tried using whipped cream instead? Not sure if whipped heavy cream would hold up, but wondering if anyone has tried it?
Thanks in advance if anyone can answer this…and thank you for ALL the great recipes you post, Jamie!!!
You can use fresh-made whipped cream – I would add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of water, letting it stand for about 5 minutes. Then place the mixture in the microwave for about 10 seconds, just long enough to liquefy the mixture. Add this gelatin mixture to 1 cup of heavy cream that has been beaten to an almost soft peak stage. Add 1 teaspoon of vanilla extract (or another flavoring, if desired). While beating constantly, add the liquified gelatin mixture into the whipped cream mixture until the whipped topping reaches your desired consistency. You can store this mixture in the fridge for up to 3 days.
Do you sill use extract if you use rum
You can use it if you want more flavor – otherwise, omit it.