Pina Colada Cake (Easy Poke Cake)

With coconut, pineapple, and rum, this Pina Colada Cake is an easy poke cake that comes together in no time and is the perfect summertime cake.

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If you love the drink, then you will love this Pina Colada Cake! There is so much flavor in each and every bite, that it will have you coming back for more.

I love coconut and pineapple separate, but together they are amazing, plus with a little added rum extract for the real deal.

Put that all into a cake batter and you’ve got one of those cake recipes that will go down in history!

This cake tastes like a tropical explosion in your mouth! Like you’re sitting on your favorite beach. That coconut, rum, pineapple filling is to die for.

I’m a huge cake lover all around, it doesn’t matter if it’s cupcakes, sheet cakes, layer cakes, etc. But when it comes to poke cakes like this pineapple cake, I’m in love.

The frosting on the top really “tops the cake” as you would say. With a combination of pudding, whipped topping, and pineapple it’s fluffy and has texture.

So if you are wanting something fruity, with a little taste of the tropics, then you absolutely have to whip up this Pina Colada Cake ASAP!

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1. This delicious cake starts with a boxed cake mix, which makes it easier.
2. The fluffy topping really gives a nice texture contrast.
3. The toasted coconut on the top gives each bite a deep, rich coconut flavor.

• White cake mix
• Crushed pineapple
• Vegetable oil
• Eggs
• Cream of coconut
• Pineapple juice
• Rum extract
• Instant coconut pudding mix
• Whole milk
• Whipped topping
• Toasted coconut for garnish

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1. Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
2. In a large bowl, add the cake mix, crushed pineapple, oil, and eggs. With an electric hand mixer, mix on low for 30 seconds to combine. Place on medium speed and whip for 2 minutes.
3. Pour the batter into the prepared baking dish and smooth out the top. Bake for 29-34 minutes until a toothpick inserted into the center comes out clean.
4. Let cool on a wire rack for 30 minutes.
5. Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.
6. In a medium-sized bowl whisk together the cream of coconut, pineapple juice, and rum extract. Pour all over the cake. Let it sit until completely cooled and the liquid is absorbed.
7. To make the topping, place the pudding mix into a large bowl. Add the milk and whisk to combine until it starts to thicken. 
8. Fold in the whipped topping until there are no streaks left. Fold in the well-drained crushed pineapple. Smooth over the cake.
9. Top with toasted coconut and serve.

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CAN I USE COCONUT CREAM OR COCONUT MILK?

No, we are using cream of coconut for this.

You can find it in the drink mix section of your local liquor store or grocery store. 

We feel that this gives the best consistency and flavor.

Please do NOT try to substitute the other two for the cream of coconut. If you cannot find cream of coconut, substitute with a 14-ounce can of sweetened condensed milk.

CAN I USE REAL RUM IN THIS CAKE?

This is made using rum extract, but if you want to use real rum, you can use 2 tablespoons to ¼ cup, depending on how strong you want the cake to be in place of the rum extract.

If you are using real rum, just subtract the amount of pineapple juice listed for the filling.

Dark rum, light rum, or spiced rum would all be good choices.

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WHAT IS THE FLAVOR AND TEXTURE OF THIS CAKE?

The cake is extremely moist from the soaking filling.

It has more pineapple flavor, while the frosting is more coconut-forward, making this a perfectly balanced pina colada-flavored cake.

It is so moist, in fact, that the cake itself will crumble a little when slicing and serving.

For presentation purposes, be gentle when lifting pieces of the cake out of the dish.

ANY ADDITIONS?

I can’t get enough of this tropical cake.

Try some of these ideas for add-ons and make it your own favorite cake!

• Maraschino Cherries: Top the cake with cherries for a classic Pina Colada touch.
• Pineapple Curd: Drizzle pineapple curd over the top for extra pineapple flavor.
• Coconut Flakes: Add toasted or untoasted coconut flakes on top of this piña colada cake recipe for texture.
• Coconut Buttercream: Use coconut buttercream instead of whipped topping for a richer flavor.
• Fresh Pineapple: Use fresh pineapple chunks instead of canned for a tropical twist.
• Lime Zest: Sprinkle lime zest on top for a refreshing hint of citrus.
• Pineapple Caramel Sauce: Drizzle with pineapple caramel sauce over this piña colada poke cake for a decadent finish.
• Coconut Extract: Add a few drops of coconut extract to the topping for enhanced coconut flavor.

ANY SUBSTITUTIONS?

If you don’t think the perfect cake exists, you might be surprised by this one.

It’s got a combo of delicious flavors that will keep you coming back for more!

• White Cake Mix: Use yellow cake mix or a homemade white cake mix for a different base.
• Vegetable Oil: Substitute with coconut oil for a stronger coconut flavor.
• Whole Milk: Use coconut milk or almond milk for a dairy-free option.
• Cream of Coconut: Substitute with sweetened condensed milk if you can’t find cream of coconut.
• Instant Coconut Pudding Mix: Use vanilla pudding mix if coconut pudding mix is unavailable.
• Whipped Topping: Substitute with freshly whipped cream for a more natural topping.
• Coconut Rum: Substitute the rum extract with actual coconut rum for an adult version.

The best way to store this pina colada cake recipe covered in the pan with plastic wrap or foil in the refrigerator where it will keep for up to 5 days.

This is great served cold or at room temperature.

This can also be frozen.

Place the cake in a pan wrapped in plastic wrap and foil and keep it in the freezer for up to 3 months.

To defrost, remove to the refrigerator overnight and serve.

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Wanting a cake that will fill your tastebuds with amazing flavors and keep you super satisfied?

Bust out your cake pans! You absolutely need to make this Pina Colada Cake!

If you’ve tried this PINA COLADA CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!