Thank you so much for stopping by! If you’re dreaming of a tropical dessert that’s easy to make and guaranteed to impress, this Pina Colada Poke Cake is exactly what you need. Inspired by the classic island cocktail, this moist cake is infused with creamy coconut, juicy pineapple, and topped with fluffy whipped topping for the ultimate vacation-inspired dessert. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply craving something sweet, this recipe delivers sunshine in every bite.
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Overview of Recipe Content
This Pina Colada Poke Cake combines all the flavors of a classic pina colada into a soft, moist sheet cake that’s incredibly simple to prepare. The holes poked throughout the cake soak up a luscious mixture of sweetened condensed milk and cream of coconut, making every slice rich, creamy, and bursting with tropical flavor.
Why You’ll Love This Recipe
- Easy semi-homemade dessert
- Perfect for summer parties and potlucks
- Ultra moist and creamy
- Made with pantry-friendly ingredients
- Tastes even better the next day
- Beautiful presentation with coconut and cherries
What It Tastes Like
Every bite is filled with sweet pineapple, rich coconut cream, fluffy whipped topping, and tender yellow cake. It tastes just like a tropical vacation, with creamy, fruity flavors that melt in your mouth.
Ingredients
- 1 box yellow cake mix, plus ingredients listed on the box
- 1 (14-ounce) can sweetened condensed milk
- 1 (15-ounce) can cream of coconut
- 1 (20-ounce) can crushed pineapple, well drained
- 1 (8-ounce) tub whipped topping, thawed
- ½ cup sweetened shredded coconut
- Maraschino cherries, for garnish
Tools You’ll Need
- 9×13-inch baking pan
- Mixing bowls
- Wooden spoon or skewer
- Rubber spatula
- Measuring cups
- Offset spatula
Suggested Substitutions
- White cake mix instead of yellow cake mix
- Toasted coconut for extra crunch
- Fresh pineapple instead of canned
- Homemade whipped cream instead of whipped topping
- Chopped macadamia nuts for added texture
How to Make Pina Colada Poke Cake
Step 1: Bake the Cake
Prepare the yellow cake mix according to the package directions and bake in a greased 9×13-inch baking dish.
Allow the cake to cool for about 10 minutes.
Step 2: Poke the Cake
Using the handle of a wooden spoon or a thick skewer, poke holes all over the cake, spacing them about 1 inch apart.
This allows the delicious filling to soak deep into every slice.
Step 3: Prepare the Filling
In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until smooth.
Slowly pour the mixture evenly over the warm cake, making sure it fills the holes.
Step 4: Add the Pineapple
Spread the well-drained crushed pineapple evenly across the cake.
Press it gently into the creamy filling.
Step 5: Chill
Cover and refrigerate the cake for at least 2 hours, or overnight for the best flavor.
Step 6: Frost
Spread the thawed whipped topping evenly over the chilled cake.
Sprinkle with the shredded coconut.
Step 7: Garnish and Serve
Decorate with maraschino cherries just before serving.
Slice, serve chilled, and enjoy every tropical bite.
What to Serve with Pina Colada Poke Cake
This refreshing dessert pairs beautifully with:
- Fresh tropical fruit salad
- Coconut ice cream
- Vanilla ice cream
- Mango sorbet
- Fresh strawberries
- Iced coffee
- Coconut milk latte
- Lemonade
- Tropical fruit punch
Tips for Making It Perfect
- Drain the pineapple very well to avoid excess moisture.
- Pour the filling over the cake while it’s still slightly warm.
- Chill overnight for maximum flavor.
- Toast the coconut before sprinkling for extra depth.
- Garnish with cherries just before serving to keep them fresh.
- Wipe the knife between slices for beautiful presentation.
Storage Instructions
Refrigerator
Store covered for up to 5 days.
Freezer
Freeze individual slices for up to 2 months.
Thaw overnight in the refrigerator before serving.
Make Ahead
This cake is even better when prepared a day in advance.
General Information
Poke cakes became popular during the 1970s because they’re incredibly easy to make while delivering rich, moist flavor. This tropical version transforms a simple boxed cake into an impressive dessert inspired by the famous Caribbean pina colada cocktail—without any alcohol.
It’s the perfect dessert for summer cookouts, luaus, Easter, birthdays, and family gatherings.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It’s actually better after chilling overnight.
Can I use homemade whipped cream?
Absolutely. Fresh whipped cream makes a wonderful substitute.
What is cream of coconut?
Cream of coconut is a sweet coconut product used in cocktails and desserts. It’s different from coconut milk.
Can I use fresh pineapple?
Yes, but be sure to finely chop and drain it well.
Does this cake freeze well?
Yes. Freeze tightly wrapped slices for up to two months.
Conclusion
This Pina Colada Poke Cake is everything you could want in a tropical dessert—soft, creamy, fruity, and incredibly easy to make. Every bite is packed with pineapple and coconut flavors that instantly transport you to an island getaway. Whether you’re serving it at a backyard barbecue or a holiday celebration, it’s always a crowd favorite.
If you love tropical desserts, you’ll also enjoy pineapple upside-down cake or coconut cream poke cake.
Happy baking, and don’t forget to share your delicious creation!
Interactive Elements
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Nutritional Information
Approximate Per Serving (12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Carbohydrates | 52g |
| Protein | 5g |
| Fat | 19g |
| Saturated Fat | 13g |
| Unsaturated Fat | 5g |
| Trans Fat | 0g |
| Cholesterol | 15mg |
| Fiber | 2g |
| Sugar | 39g |
| Sodium | 300mg |
Best Pina Colada Poke Cake Recipe – An Irresistibly Tropical Dessert Everyone Will Love
- Total Time: 2 Hours 50 Minutes
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
A creamy tropical poke cake filled with sweetened condensed milk, cream of coconut, pineapple, whipped topping, and shredded coconut.
Ingredients
1 box yellow cake mix plus ingredients on the box
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut
1 can (20 oz) crushed pineapple, well drained
1 tub (8 oz) whipped topping, thawed
1/2 cup sweetened shredded coconut
Maraschino cherries for garnish
Instructions
1. Bake the cake according to package directions.
2. Cool for 10 minutes and poke holes over the cake.
3. Mix sweetened condensed milk with cream of coconut and pour over cake.
4. Spread drained crushed pineapple evenly over the cake.
5. Refrigerate for at least 2 hours.
6. Spread whipped topping over the chilled cake.
7. Top with shredded coconut and maraschino cherries before serving.
Notes
Drain the pineapple thoroughly.
For best flavor, refrigerate overnight.
Toast the coconut for extra flavor if desired.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 390
- Sugar: 39g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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