Piña Colada Poke Cake
Recipes Cakes Desserts Holidays
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
Directions
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Drain the pineapple into a colander, allowing it to drain while making the cake.
Bake the cake according to package directions using a 9×13" baking pan.
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.
Spread the pineapple evenly over the cooled cake.
Carefully mix the Cool Whip and rum extract together; evenly spread this mixture over the entire cake. Sprinkle the coconut evenly over the top.
Refrigerate for at least 4 hours.
Serve, garnished with maraschino cherries.
18 servings.
Store the cake, covered in the refrigerator. It should be eaten within 3-4 days.