Piña Colada Poke Cake Recipe

I turned pineapple, coconut, and a splash of rum into a Pina Colada Poke Cake that hides a clever surprise under its topping and is perfect for parties, reunions, or potlucks.

I never thought a poke cake could taste like a tropical drink until I made this Pina Colada Poke Cake. It wobbles between sweet and sharp, with chunks of crushed pineapple and a whisper of rum extract that somehow makes it feel grown up.

People ask if it came from a bakery, and I just shrug because it’s easy but not boring. There’s a weirdly addictive layer effect, the kind that makes you go back for just one more forkful.

Bring it to a party and watch people trade bites, not stories. I messed up a few times but now it’s my go to.

Ingredients

• Yellow cake mix gives quick structure, lots of carbs, some iron, its mainly sweet.
• Crushed pineapple adds juicy sweetness, vitamin C, fiber, a little tang.
• Sweetened condensed milk makes it super sweet, lots of sugar, creamy texture, dont.
• Coconut pudding blend gives coconut flavor, thickens filling, adds sugar and creaminess.
• Whipped topping lightens cake, airy texture, mostly water and sugar, not protein.
• Shredded coconut gives chew, more fiber and fat, tastes sweet and tropical.
• Rum extract adds boozy flavor without alcohol, tiny amount, strong aroma.
• Maraschino cherries garnish with bright color, sugary syrup, mostly empty calories.

Ingredient Quantities

• 1 (15.25 ounce) box yellow cake mix
• 3 large eggs
• 1/3 cup vegetable oil
• 1 cup pineapple juice (use the juice from the pineapple can if you got it)
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (14 ounce) can sweetened condensed milk
• 1 (3.4 ounce) package instant coconut cream pudding mix
• 2 cups cold milk
• 1 (8 ounce) tub frozen whipped topping, thawed
• 1 1/2 cups sweetened shredded coconut, divided
• 1 teaspoon rum extract
• Maraschino cherries for garnish (about 12)

How to Make this

1. Preheat oven to 350 F and grease a 9×13 pan. In a large bowl combine the yellow cake mix, 3 eggs, 1/3 cup vegetable oil and 1 cup pineapple juice (use the juice from the pineapple can if you got it). Beat about 2 minutes until smooth and pour into the pan.

2. Bake 25 to 30 minutes or until a toothpick in the center comes out clean. Let the cake cool about 10 minutes in the pan so it stays warm for the next step.

3. Use the handle of a wooden spoon or the end of a spatula to poke holes about an inch apart all over the warm cake. Make the holes deep so the filling really soaks in.

4. In a bowl stir together the undrained crushed pineapple and the sweetened condensed milk until combined. Slowly pour this mixture over the warm cake, letting it sink into the holes. Press gently with a spatula to help it distribute. Cool to room temperature then chill in the fridge at least 2 hours.

5. While the cake chills, toast 1 cup of the shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 3 to 5 minutes. Watch it closely so it doesnt burn. Set aside to cool.

6. In another bowl whisk the instant coconut cream pudding mix with 2 cups cold milk until it begins to thicken, about 1 to 2 minutes. Stir in 1 teaspoon rum extract.

7. Fold the thawed whipped topping and the remaining 1/2 cup shredded coconut into the pudding mixture until smooth and even.

8. Spread the coconut-pudding topping evenly over the chilled cake, then sprinkle the toasted coconut on top.

9. Garnish with about 12 maraschino cherries, spacing them out or clustering as you like and press them in gently. Chill at least 1 more hour before serving so everything sets.

10. Slice and serve cold. Keeps covered in the fridge for 3 to 4 days.

Equipment Needed

1. 9×13 inch baking pan, greased
2. Large mixing bowl for the cake batter
3. Medium mixing bowl for the pineapple + condensed milk mix
4. Electric hand mixer, or a whisk if you want to do it by hand
5. Measuring cups and measuring spoons
6. Wooden spoon (use the handle for poking holes) or a long skewer
7. Rubber spatula or flat spatula to spread and press the pineapple in
8. Dry skillet for toasting the coconut
9. Can opener and toothpick to test doneness

FAQ

Piña Colada Poke Cake Recipe Substitutions and Variations

• Yellow cake mix: swap 1:1 with white or vanilla box mix — same texture, just a milder flavor. You can also use a coconut or butter cake mix if you want extra richness.
• 3 large eggs: for egg-free use 3 flax “eggs” (3 tbsp ground flaxseed + 9 tbsp water, let sit 5 minutes) or 3/4 cup applesauce. Expect a slightly denser cake with these swaps.
• 1/3 cup vegetable oil: replace 1:1 with melted coconut oil for more tropical coconut flavor, or melted unsalted butter for a richer taste.
• Instant coconut cream pudding mix: use instant vanilla pudding mix + 2 to 3 tbsp cream of coconut or 1 tsp coconut extract, or fold in 1/2 cup shredded coconut to vanilla pudding for a similar coconut vibe.

Pro Tips

– Toast the coconut low and slow and dont walk away, 3 minutes can turn into 30 seconds if youre not watching. The smell will tell you when its right, golden and nutty not burnt.

– When you make the holes, go deep enough so the pineapple mixture soaks in but not all the way through or the cake will start to fall apart. Use the handle of a wooden spoon or the end of a spatula and press gently after pouring so it soaks evenly.

– Chill it overnight if you can, seriously. Flavors meld better and it slices way cleaner when fully set, plus the topping firms up so it isnt runny.

– If the coconut-pudding topping seems loose, stir in a small extra spoonful of instant pudding mix or a bit more whipped topping, then chill. For more coconut punch add a little extra shredded coconut to the topping and blot your maraschino cherries with a paper towel so they dont bleed juice onto the surface.