Description

This has got to be the best poke cake ever! It's a pina colada that everyone can enjoy in cake form. Make it your go to dessert to serve or bring to those spring and summer get togethers.

Ingredients

• Cake:
• 1 box butter cake mix, plus ingredients to make cake
• 14 oz. can sweetened condensed milk
• 15 oz. can cream of coconut (NOT coconut milk), usually found in the drinks/mixers aisle of grocery store
• 15.25 oz. can crushed pineapple, drained and juice reserved
• Topping:
• 2 c. heavy whipping cream
• 2 - 4 T. powdered sugar
• 1 t. coconut extract
• shredded coconut and maraschino cherries, for garnish

Steps

1. Prepare and bake cake in a 9 x 13 pan according to package directions.
2. While cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
3. Immediately after removing cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will be very saturated, but that's fine. Evenly spread the reserved crushed pineapple over the top. Cover the cake with plastic wrap. Refrigerate overnight.