Name: Piña Colada Poke Cake
Prep time: 15 min
Cook time: PT-487930H33M54S
Total time: 43 min
Cuisine: American
Ingredients: 15.25 oz cake mix (white, vanilla or yellow) — 1 box; 1 cup crushed pineapple (undrained); 3 large eggs, room temperature; 15 oz cream of coconut (not coconut cream or coconut milk; sweetened condensed milk can substitute); ½ cup pineapple juice; 2 tsp rum extract; 3.4 oz instant coconut cream pudding mix (or vanilla/french vanilla); 1 cup whole milk; 8 oz whipped topping, thawed; ½ cup crushed pineapple, well drained

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This Piña Colada Poke Cake is a tropical-inspired dessert that blends the juicy sweetness of pineapple with the creamy richness of coconut—all in one moist, fluffy bite. It’s a crowd-pleasing treat that starts with a boxed cake mix and transforms into something truly special with a creamy filling and whipped topping. Piña Colada Poke Cake

Why I Love This Recipe

I love how this cake brings a sunny, tropical flavor with minimal effort. The crushed pineapple in the batter keeps it tender and moist, while the creamy coconut mixture that soaks into the cake adds a burst of flavor in every bite. The whipped pudding topping is light and refreshing, making this the kind of dessert I look forward to making for gatherings or just as a sweet ending to a weekend meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

15.25 oz cake mix (white, vanilla, or yellow) — 1 box
1 cup crushed pineapple (undrained)
½ cup vegetable or canola oil
3 large eggs, room temperature
15 oz cream of coconut (not coconut cream or coconut milk; sweetened condensed milk can substitute)
½ cup pineapple juice
3.4 oz instant coconut cream pudding mix (or vanilla/french vanilla)
1 cup whole milk
8 oz whipped topping, thawed
½ cup crushed pineapple, well drained
⅔ cup toasted coconut (optional garnish)

Directions

I preheat the oven to 350 °F and spray a 9×13-inch baking dish with baking spray.
In a large mixing bowl, I combine the cake mix, undrained crushed pineapple, oil, and eggs. I beat the mixture on low for 30 seconds, then on medium for 2 minutes.
I pour the batter into the prepared baking dish, smooth out the top, and bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean. Then I let it cool for about 30 minutes on a wire rack.
Using a fork, I poke holes all over the surface of the cake.
In a bowl, I whisk together the cream of coconut and pineapple juice. I pour this mixture evenly over the cake, letting it soak into the holes as the cake continues cooling.
To make the frosting, I whisk the pudding mix with the milk until it thickens (about 2 minutes). Then I fold in the whipped topping until smooth and gently stir in the well-drained crushed pineapple.
Once the cake is completely cool, I spread the frosting evenly over the top. I like to sprinkle it with toasted coconut for a nice finishing touch.
I slice the cake into squares and serve it chilled or at room temperature.

Servings and timing

Yield: 24 servings
Prep Time: 15 minutes
Cook Time: 28–33 minutes
Total Time: About 43 minutes

Variations

I often use vanilla or French vanilla pudding mix when I want a subtler coconut flavor.
A yellow cake mix gives the base a slightly richer flavor, which I enjoy for a more indulgent version.
If I want to dress it up for a special occasion, I garnish the top with maraschino cherries or extra pineapple chunks.
I skip the toasted coconut sometimes if I want a softer, all-creamy topping.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better as it sits. When I want to freeze it, I make sure the cake is completely cool, then wrap it in a freezer-safe container for up to 3 months. I thaw it in the fridge before serving. I never reheat this cake—it’s meant to be served cold or at room temperature.

FAQs

Can I use a different type of cake mix?

Yes, I’ve made this with white, vanilla, and yellow cake mixes. Each brings a slightly different flavor, and they all work well.

Is it okay to use fresh pineapple?

It is, but I make sure it’s crushed and juicy. I’ve had the best results with canned crushed pineapple because it’s consistent and easy to use.

Can I skip the toasted coconut?

Absolutely. I like the added texture and flavor it brings, but the cake is just as delicious without it.

Can I use homemade whipped cream?

Yes, I sometimes use homemade whipped cream instead of store-bought topping. I make sure it’s stabilized if I plan to store the cake for more than a day.

Can this cake be made ahead?

Definitely. I prefer making it a day in advance—it gives the filling more time to soak in, and the topping sets nicely.

Conclusion

This Piña Colada Poke Cake is a sweet and creamy dessert that delivers tropical flavor in every bite. I love how simple it is to prepare and how beautifully it holds up for days in the fridge. Whether I’m sharing it with friends or enjoying a slice for myself, it always brings a bit of sunshine to the table.