By Piña Colada Poke Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Piña Colada Poke Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Piña Colada Poke Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 can crushed pineapple (20 oz.)
1 box Duncan Hines Moist Deluxe Pineapple Supreme cake mix (18.25 oz.)
Ingredients listed on the cake mix box
1 box Coconut Cream instant pudding mix (3.4 oz.)
2 cups milk
1 container Cool Whip, thawed (8 oz.)
1 teaspoon rum extract
1 bag shredded sweetened coconut flakes (7 oz.)
PREPARATION STEPS
Begin by draining the crushed pineapple in a colander or strainer while you prepare and bake the cake.
Preheat your oven and prepare a 9×13-inch baking pan according to the instructions on the cake mix box.
Bake the cake according to the package directions. Once baked, remove it from the oven and let it cool slightly.
While the cake is cooling, mix the instant pudding mix with 2 cups of milk in a medium bowl until smooth and creamy.
5
Using the round end of a wooden spoon, poke holes all over the surface of the still-warm cake
Slowly pour the prepared pudding mixture over the cake, allowing it to seep into the holes
Let the cake cool completely.
Once the cake is cooled, spread the drained crushed pineapple evenly over the top.
In another bowl, combine the thawed Cool Whip with the rum extract. Spread the Cool Whip mixture over the pineapple layer, covering the cake completely.
Sprinkle the shredded coconut flakes evenly over the top of the Cool Whip layer.
Refrigerate the cake for at least 4 hours or until thoroughly chilled.
Before serving, slice the cake into squares and enjoy the tropical flavors of this piña colada poke cake!
Prep Time: 20 minutes
Total Time: 5 hours and 40 minutes
Servings: 18
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
