Piña Colada Poke Cake

  • 1 box yellow cake mix
  • 1/2 c. water
  • 1/2 c. pineapple juice
  • 1/3 c. vegetable oil
  • 3 large eggs
  • 1 (14-oz.) can sweetened condensed milk
  • 1 (15-oz.) can coconut cream
  • 1/4 c. white rum
  • 2 c. whipped topping
  • 1 1/2 c. sweetened coconut, toasted
  • 1 c. pineapple wedges, for topping
  • 12 maraschino cherries, for topping

  1. Preheat oven to 350° and line a 9"x13" pan with parchment paper. In a large bowl using a hand mixer or whisk, beat together cake mix, water, pineapple juice, vegetable oil, and eggs. Pour into prepared baking pan and bake until a toothpick inserted into the center comes out clean. Let cool completely.
  2. In another large bowl using a hand mixer or whisk, whisk together sweetened condensed milk, coconut cream, and white rum. Using the bottom of a wooden spoon, poke holes all over cake. Pour condensed milk mixture over cake, making sure to get as much as possible in the poke holes.
  3. Spread whipped topping all over cake in an even layer. Sprinkle all over with toasted coconut and garnish with pineapple and cherries. Slice into squares and serve.
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