Piña Colada Poke Cake is a moist pineapple cake filled with sweet cream of coconut, then topped with vanilla pudding, whipped topping, shredded coconut, and maraschino cherries. Every bite is packed with pineapple and coconut flavor.
I like this cake because you can make it ahead and let it chill until you’re ready to serve. The coconut, pineapple, and cherries give it that classic piña colada flavor without any alcohol.
Why I Love Pina Colada Poke Cake
About the Ingredients ⭐
- Yellow Cake Mix: The base of the cake. Prepare it with eggs, oil, and only ½ cup water.
- Crushed Pineapple: Adds pineapple flavor and moisture to the cake.
- Cream of Coconut: Poured over the cake for rich, sweet coconut flavor.
- Vanilla Pudding: Creates the creamy pudding layer.
- Cool Whip: Adds a light, fluffy topping.
- Shredded Coconut & Maraschino Cherries: Finish the cake with classic piña colada flavors.
Be sure to check out the full recipe and ingredient list below
How to Make Piña Colada Poke Cake
Prepare the Cake: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Prepare the vanilla pudding according to the package directions and set aside.
Mix and Bake: Combine the cake mix, eggs, oil, water, and crushed pineapple. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes.
Fill the Cake: Poke holes all over the cooled cake and pour the cream of coconut evenly over the top. Spread the prepared vanilla pudding over the cake.
Add the Toppings: Spread Cool Whip over the pudding, then top with shredded coconut and maraschino cherries. Refrigerate for 1–2 hours before serving.
Tips I Found Helpful 💙
- Don’t worry about lumps: The cake batter may look a little lumpy from the crushed pineapple.
- Let the cake cool: Give it about 30 minutes before poking the holes and adding the cream of coconut.
- Poke plenty of holes: Spread them across the entire cake so the cream of coconut soaks in evenly.
- Chill before serving: Refrigerate the finished cake for at least 1–2 hours so the layers have time to set.
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Pineapple and Coconut Pina Colada Cake
Piña Colada Poke Cake is a moist pineapple cake filled with cream of coconut and topped with vanilla pudding, Cool Whip, and coconut.
Ingredients
Cake
- 1 box yellow cake mix
- 3 large eggs
- ¾ cup oil
- ½ cup water
- 1 (20-ounce) can crushed pineapple
Topping
- 1 (3.4-ounce) box vanilla pudding
- 1 (15-ounce) can cream of coconut
- 1 (8-ounce) tub Cool Whip
- 14 ounces shredded coconut
- 12 maraschino cherries
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the vanilla pudding according to the package directions and set aside.
- In a large bowl, combine the yellow cake mix, eggs, oil, water, and crushed pineapple with its juice. The batter may look slightly lumpy.
- Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 30 minutes.
- Poke holes all over the cake, then pour the cream of coconut evenly over the top.
- Spread the prepared vanilla pudding over the cake.
- Spread the Cool Whip over the pudding, then sprinkle with 1 cup shredded coconut and top with the maraschino cherries.
- Refrigerate for 1–2 hours before serving.
Notes
Do not drain the crushed pineapple. Add the pineapple and juice to the cake batter. For the best texture and flavor, chill the finished cake before serving.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 9gCholesterol: 24mgSodium: 235mgCarbohydrates: 32gFiber: 2gSugar: 20gProtein: 2g
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