Every now and then you get a recipe that you love to make over and over again. Pina Colada cake is one of those amazing dessert recipes.
It’s so easy to make, and every bite is moist and bursting with coconut and pineapple flavors. The mixture you pour into the holes is just the right amount of sweetness.
This cake is a family favorite and was given to us by our Grandma Char’s cousin – Maxine. It shows up at a lot of family gatherings. Close your eyes and you’ll be in a tropical paradise with every bite.
WHAT IS A POKE CAKE?
Poke cakes have been around for many years. They are so fun to make and serve to guests. Each slice looks so pretty on a plate.
A poke cake is true to it’s name – a cake you poke holes in after baking.
Each of those holes are then filled with some type of filling or liquid. Many are sweet to add flavor to the cake. Filling ingredients are often sweetened condensed milk, chocolate, pudding, cream, jello. The options are endless.
Filling the holes with some type of filling adds so much flavor to every bite of cake.
HOW DO YOU STORE PINA COLADA CAKE?
We store Pina Colada Cake in the fridge to help the mixture set up that was poured into all of the holes.
Pina Colada Cake is also covered with real whipping cream, so that will need to be refrigerated.
The cake is fine to set out for an hour while serving and eating it. What isn’t eaten within the hour should then be placed back in the fridge.
CAN YOU MAKE PINA COLADA CAKE AHEAD OF TIME?
Pina Colada cake is best when made the same day as it is served. You could make it the night before, but the bottom tends to be a little soggy after it sets for a long time. The sweet bottom of the cake is actually the part that our kids love the most.
Whenever you make a poke cake, whatever you place in those holes is naturally going to sink to the bottom of the cake. It does create a moister cake, but with each passing day will get a little soggy on the bottom.
Pina Colada cake is a crowd favorite. It is best to poke your holes only 1/2 way through the cake, this will help with the liquid puddling in the bottom of your pan.
HOW TO MAKE PINA COLADA CAKE
- Make the yellow cake according to directions on box for a 9 x 13 inch pan. We used a glass baking pan for our cake.
- When cake is done baking, poke holes all over the cake with the handle end of a wooden spoon while the cake is still warm.
- Mix the pineapple juice that has been reserved from the crushed pineapple needed later on in this recipe, along with the sweetened condensed milk, and coconut cream.
- Spoon this mixture over the top of the cake. Try to get it into all of the holes.
- Then let the cake cool completely.
- Top the cake with the drained crushed pineapple. Try to cover the whole cake as best as you can.
- Combine the whipping cream and powdered sugar together and beat until it can form stiff peaks.
- Spread whipped cream over the crushed pineapple.
Pina Colada Cake Recipe
- 15.25 ounces yellow cake mix 1 box
- 1 cup water (called for on box)
- 3 eggs (called for on box)
- ½ cup vegetable oil (called for on box)
- 15 ounces crushed pineapple 1 can, (drain and reserve juice)
- 14 ounces sweetened condensed milk 1 can
- 8 ounces cream of coconut
- 1½ cups shredded sweetened coconut
Sweetened Whipped Cream
- 2 cups whipping cream
- ½ cup powdered sugar
- Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
- Make the yellow cake according to directions on the box.
- When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
- Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
- Spoon the mixture over the top of the cake trying to pour it into the holes.
- Let the cake cool completely.
- Top the cake with the well drained crushed pineapple.
- In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
- Spread carefully over the crushed pineapple.
- Top with shredded coconut.
- Store in the fridge until ready to serve.
- We store Pina Colada Cake in the fridge to help the mixture set up that was poured into all of the holes.
- 9×13-inch Baking Pan
- Non-stick Cooking Spray
- Wooden Spoon
- Medium Mixing Bowl (2)
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