Escape to the tropics any time of year with this delightful Tropical Pina Colada Poke Cake! This fluffy white cake is infused with the vibrant flavors of pineapple and coconut, creating a taste sensation that will transport you to paradise.
Each bite is a burst of sunshine, with pockets of creamy pineapple sauce soaking into the light and airy cake. Topped with a vibrant Maraschino cherry, this poke cake is the perfect way to add a touch of fun and festivity to any occasion.
Why You’ll Love This Tropical Pina Colada Poke Cake
Dive into Paradise with Every Bite: Why You’ll Love This Tropical Pina Colada Poke Cake! Dreaming of a tropical vacation? This Pina Colada Poke Cake is your ticket to paradise…without ever leaving your kitchen! Here’s why you’ll love it:
- Island Flavors in Every Bite: This cake is a delightful explosion of tropical taste. Fluffy white cake is infused with pineapple and coconut, capturing the essence of a refreshing pina colada cocktail in dessert form.
- A Fun and Festive Twist on Poke Cake: The classic poke cake gets a tropical makeover! The creamy pineapple sauce soaks into the cake, creating a moist and flavorful treat that’s perfect for parties, potlucks, or a delightful staycation dessert.
- Easy to Make, Impressive Results: Don’t be fooled by the incredible flavor – this poke cake is surprisingly simple to prepare. A box cake mix as the base and a quick homemade pineapple sauce come together to create a stunning dessert that will wow your guests.
- Light and Refreshing: Unlike some heavy desserts, this poke cake is light and refreshing. It’s the perfect ending to a summer meal or a delightful afternoon pick-me-up.
- A Pop of Fun and Nostalgia: Topped with a vibrant Maraschino cherry, this cake brings back nostalgic memories and adds a touch of whimsy to the presentation. It’s a dessert that’s sure to put a smile on everyone’s face!
So ditch the ordinary and bake your way to the tropics with this easy and delicious Pina Colada Poke Cake. It’s the perfect way to enjoy a taste of paradise any day of the week.
Storing Poke Cake
Here’s how to store your delicious Tropical Pina Colada Poke Cake to maintain its freshness and delightful texture:
Refrigeration is Key:
- Cool It Down: Once the cake is completely assembled and chilled (including the topping setting), it’s essential to store it in the refrigerator. The cold temperature helps prevent the growth of bacteria and keeps the cake moist and flavorful.
- Airtight Container: Transfer the entire cake, or leftover portions, to an airtight container. This prevents the cake from drying out or absorbing unwanted fridge odors. Plastic wrap or a cake carrier with a tight-fitting lid are good options.
Freshness Window:
- Enjoy the Flavor: Properly stored in an airtight container in the refrigerator, your Tropical Poke Cake will stay fresh and delicious for up to 4 days.
Freezing Option (Optional):
- Freeze for Later: While freezing can slightly alter the texture of the cake (especially the whipped cream topping), you can freeze leftover poke cake for up to 3 months. Make sure the cake is completely chilled before freezing. Wrap the entire cake tightly in plastic wrap, then again in aluminum foil to prevent freezer burn.
- Thawing Tips: Thaw frozen poke cake in the refrigerator overnight for best results. The cake will defrost slowly and maintain its moisture and texture.
Serving Tips:
- Let it Breathe: Before serving a chilled or frozen poke cake, let it sit at room temperature for about 30 minutes. This allows the cake to soften slightly and the flavors to come alive.
Enjoy! By following these storage tips, you can enjoy your Tropical Poke Cake for several days or freeze it for future cravings.
Making the Recipe
Tropical Pina Colada Poke Cake
Ingredients
- 15 ounces cake mix yellow, white or coconut cake mix PLUS ingredients called for on box (eggs, oil, water in most cases)
- 20 ounces crushed pineapple DO NOT DRAIN
- 1 cup cream of coconut found in the liquor aisle
- 8 ounces whipped topping thawed (or make your own homemade)
- 2 cups shredded coconut
- Maraschino cherries and pineapple rings for garnish
Instructions
- Follow the directions on the box to bake the cake in a 9 x 13 pan.
- Allow to cool slightly.
- Poke holes in slightly cooled cake with the handle of a wooden spoon or wide straw.
- In a bowl mix together the crushed pineapple and cream of coconut. Pour over cake and spread pineapple over surface.
- Cover and refrigerate until chilled. About 1-2 hours.
- Spread whipped topping over cake and sprinkle coconut over the top, garnish with maraschino cherries and pineapple rings.
- Store in refrigerator.
I wish I had a piece of that cake right now. I love pineapple and coconut. Yours looks so much better than mine did.
I am definitely game for another 12 days link up this year.
It was so good Micha, thank you for a great recipe. We all loved it (most especially my coconut loving guy haha). Let’s do it (the link up). I’ll contact you privately. xoxo
My “must make soon” list just got longer!! This looks HEAVENLY! 😀 GREAT choose for the SRC! 😀
*choice….coffee…I need more coffee…..! 😉 😛
YUM! This cake looks AMAZING! 🙂
what a great cake!
Had me at Pina Colada!! I love anything with pineapple and coconut flavourings. Now I’m intrigued by “poke cake” which I’ve never heard of before. I need to google that now to find out what it is.
My “must make soon” list just got longer!! This looks HEAVENLY! 😀 GREAT choose for the SRC! 😀