Pina Colada Poke Cake Recipes

PINA COLADA POKE CAKE

Pina Colada Poke Cake image

Easy tropical poke cake with ready-made pina colada mix. Posting here so I can find it without sifting through a stack of printed recipes :)

Provided by Muffin Goddess

Categories < 60 Mins

Time 45m

Yield 1 9x13, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
16 ounces pina colada nonalcoholic drink mix (alcohol free)
1 (14 ounce) can sweetened condensed milk
8 ounces Cool Whip, thawed (can sub and equal amount of stabilized fresh whipped cream if you prefer)
sweetened flaked coconut, lightly toasted (optional, for garnish)
maraschino cherry (optional, for garnish)
canned pineapple chunk, patted dry (optional, for garnish)

Steps:

Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
Use a rubber spatula to spread the mixture, if needed.
Set cake aside to cool completely.
Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.

Nutrition Facts : Calories 424.2, Fat 19.9, SaturatedFat 7.9, Cholesterol 58.6, Sodium 349, Carbohydrate 56.2, Fiber 0.5, Sugar 41.1, Protein 6.3

PINA COLADA POKE CAKE

Pina Colada Poke Cake image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for spraying the baking dish
1 box yellow cake mix, plus ingredients on the box
1 1/2 cups heavy cream
3 tablespoons sugar
2 teaspoons coconut extract
One 16-ounce jar maraschino cherries (24 cherries for the holes, the rest for garnish), stems removed
1 cup cream of coconut, such as Coco Lopez
1/2 cup drained crushed pineapple
2 tablespoons dark rum
1/2 cup toasted coconut

Steps:

Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

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