Description

Nothing beats a good poke cake, in taste or simplicity. This one is out of this world good with coconut, pineapple and rum flavor added to a box cake.

Ingredients

• 20 oz. can crushed pineapple, well drained
• 18.25 oz. box Duncan Hines Moist Deluxe Pineapple Supreme cake, mix plus ingredients listed on box to make the cake (3 large eggs, 1/2 c. vegetable oil and water)
• 3.4 oz. box Coconut Cream instant pudding mix
• 2 c. milk
• 8 oz. container Cool Whip, thawed
• 1 t. rum extract
• 7 oz. bag shredded sweetened coconut flakes
• maraschino cherries, for garnish

Steps

1. Drain the pineapple into a colander, allowing it to drain while making the cake.
2. Bake the cake according to package directions using a 9×13" baking pan.
3. In a medium bowl, mix the instant pudding mix with the milk. Poke holes in the hot cake with the round end of a wooden spoon; slowly pour the pudding mixture over the cake, trying to fill the holes. Let the cake cool completely.