Piña Colada Poke Cake

Directions

1. Prepare and Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the white cake mix according to package instructions, adding oil, eggs, and water. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
2. Poke Holes in the Cake: While slightly warm, use the end of a wooden spoon to poke holes about 1 inch apart across the cake. This allows the filling to soak in evenly.
3. Create the Tropical Filling: In a bowl, combine sweetened condensed milk and cream of coconut. Pour the mixture slowly over the cake, letting it seep into all the holes.
4. Add Pineapple: Spread the drained crushed pineapple evenly over the cake.
5. Spread the Whipped Topping: Carefully spread the whipped topping over the pineapple layer, covering the entire cake.
6. Add Toasted Coconut: Sprinkle toasted shredded coconut on top for extra flavor and crunch.
7. Refrigerate and Garnish: Refrigerate the cake for at least 4 hours, or overnight. Before serving, garnish with maraschino cherries.

Why You’ll Love This Piña Colada Poke Cake

• Effortless Preparation: Simple ingredients and easy steps make it perfect for all skill levels.

• Tropical Flavor Explosion: Sweet, tangy, and creamy flavors in every bite.

• Make-Ahead Convenience: Prepare a day in advance to save time with guests.

• Impressive Presentation: Whipped topping, toasted coconut, and cherries create a visually stunning dessert.

Serving Suggestions