Pina Colada Cake
Moist, fluffy, and infused with coconut filling, this Pina Colada Poke Cake is a tropical treat!
Foto: Spend With Pennies
Ingredients
- 15.25 ounces yellow cake mix (1 box)
- 3 large eggs
- ½ cup vegetable oil
- 8 ounces crushed pineapple (with juices, 1 can)
- ¼ cup pineapple juice
- 8 ounces coconut cream
- ½ cup pineapple juice
- ½ cup coconut rum (such as Malibu)
- 8 ounces Cool Whip (thawed)
- ½ teaspoon coconut extract
- 1 cup coconut flakes
- Maraschino cherries (for garnish, optional)
- pineapple wedge (for garnish, optional)
Steps
-
Preheat the oven to 350°F and grease a 9x13-inch pan with nonstick spray and set aside.
-
In a large bowl or stand mixer fitted with a whisk attachment, beat together cake ingredients.
-
Pour the batter into the prepared baking pan and bake for 35 to 45 minutes or until a toothpick comes clean from the center.
-
Wait 5 minutes and then use a skewer or chopstick to poke holes all over the top of the warm cake.
-
Whisk together the filling ingredients and then pour over the top of the cake. Let the cake cool and absorb at room temperature, about 1 hour.
-
Once cooled, stir together frosting ingredients and frost the cake.
-
Top with shredded coconut and optional garnishes if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...