Easy Pina Colada Poke Cake Recipe 

Ingredients: For the cake: – 1 box (about 15.25 oz) of yellow cake mix – Ingredients needed to prepare the cake mix (eggs, oil, water) – 1 cup of crushed pineapple (canned, drained) – 1/2 cup of coconut flake

For the poke sauce: – 1 can (about 14 oz) of sweetened condensed milk – 1/2 cup of cream of coconut (such as Coco Lopez) – 1/4 cup of pineapple juice – 1/4 cup of rum (optional, for an authentic Pina Colada flavor)

Instructions: 1. Preheat your oven according to the instructions on the cake mix box. 2. Prepare the yellow cake mix according to the instructions on the box. Once mixed, fold in the crushed pineapple and coconut flakes.

Pour the cake batter into a greased 9x13 inch baking pan and bake according to the instructions on the cake mix box.

While the cake is baking, prepare the poke sauce. In a bowl, mix together the sweetened condensed milk, cream of coconut, pineapple juice, and rum (if using). Stir until well combined.

Once the cake is baked and still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake.

1. Pour the poke sauce over the warm cake, making sure to fill the holes and cover the entire surface evenly. 2. Allow the cake to cool completely, then refrigerate for at least 2 hours or until chilled.

1. Before serving, spread the whipped cream or whipped topping over the top of the cake. 2. Optionally, garnish with additional coconut flakes and pineapple chunks.

Slice and serve chilled. Enjoy your easy and delicious Pina Colada Poke Cake!

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