Pina Colada Poke Cake
I DO NOT OWN THIS RECIPE!!
Servings 16 Servings
Cost Per Serving: $0.65 | Per Batch: $10.40
Ingredients
- box butter recipe cake mix
- ingredients needed to make cake softened butter, eggs, water
- 15.25 ounce can crushed pineapple in juice
- 15 ounce can cream of coconut
- 14 ounce can sweetened condensed milk
- 8 ounce whipped topping thawed Cool Whip
- 14 ounce package sweetened coconut flakes for topping
Directions
- Prepare box butter recipe cake mix along with ingredients needed to make cake (softened butter, eggs, water) according to package directions for a 9×13-inch baking dish.
- While cake is baking, drain 15.25 ounce can crushed pineapple in juice into a bowl (saving the juice).
- In a separate bowl, whisk together 15 ounce can cream of coconut, 14 ounce can sweetened condensed milk and the drained pineapple juice.
- Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using a fork or other similar size utensil.
- Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don’t worry the cake is going to soak it all up.
- Once cake is completely cooled, top it with drained crushed pineapple.
- Then spread 8 ounce whipped topping (thawed) evenly on top.
- Then sprinkle 14 ounce package sweetened coconut flakes on top of the Cool Whip. (Toasting the shredded coconut first is an optional step.)
- Slice and serve. Keep cake refrigerated.