Pina Colada Poke Cake
A moist and irresistible cake infused with the tropical flavors of pineapple, coconut, and a hint of rum, perfect for summer gatherings.
Ingredients
Cake ingredients
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Soaking mixture
- 1 cup pineapple juice
- 1/2 cup coconut cream
Toppings
- 1 cup shredded coconut
- as needed whipped cream for topping
- as needed pineapple slices for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until just combined.
Baking
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool for about 10 minutes.
Soaking
- Poke holes all over the surface of the cooled cake using the bottom of a wooden spoon or a skewer.
- Whisk together the pineapple juice, coconut cream. Pour evenly over the poked cake.
- Sprinkle shredded coconut over the top and press gently.
Chilling & Serving
- Refrigerate the cake for at least 2 hours or overnight for best flavor.
- Top with whipped cream and garnish with pineapple slices just before serving.
Notes
Make it ahead for better flavor, use dairy-free options for allergies, and customize the rum for extra flavor.