Yield
12 servings
Time
1 hour 54 minutes
Ultra moist and easy to make, this recipe takes a classic poke cake and packs it with tasty pineapple and coconut flavor. It's the ultimate pina colada dessert!
Pineapple Cake ‣ 16.25 ounces white cake mix, (1 box) ‣ 1 cup crushed pineapple, not drained ‣ 1/2 cup vegetable oil ‣ 3 large eggs Pina Colada Cake Filling ‣ 15 ounces cream of coconut ‣ 1/2 cup pineapple juice ‣ 2 teaspoons rum extract Whipped Pina Colada Topping ‣ 1 cup whole milk ‣ 3.4 ounces instant coconut pudding mix ‣ 8 ounces Cool Whip, softened ‣ 1/2 cup crushed pineapple, well drained ‣ toasted coconut, for garnish (optional)
Using a stand mixer (or hand mixer + large bowl), whip together the following ingredients: cake mix, crushed pineapple, oil, and eggs. Pour the cake batter into a 9x13 baking dish coated in baking spray. Use a spatula to smooth out the top of the cake into an even layer.
Using a stand mixer (or hand mixer + large bowl), whip together the following ingredients: cake mix, crushed pineapple, oil, and eggs.
Pour the cake batter into a 9x13 baking dish coated in baking spray. Use a spatula to smooth out the top of the cake into an even layer. Once done, send it off to bake!
While the cake cools, prepare the pina colada filling by adding cream of coconut, pineapple juice, and rum extract to a bowl. Whisk everything until incorporated.
Use a fork to carefully poke holes in the top of the cake.
Pour the pina colada filling over it. Give the cake time to absorb all the liquid.
When ready to decorate the cake, add milk and instant coconut pudding mix to a medium bowl. Whisk the ingredients together until the pudding mix beings to thicken. Add Cool Whip and more crushed pineapple to the bowl, then use a spatula to gently fold ingredients together until combined.
Pour the topping over the prepared cake, smoothing it out into an even layer. If desired, sprinkle toasted coconut over the frosting.