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Pina Colada Poke Cake
Fluffy white cake, filled with pineapple jello and topped with a creamy whipped topping and garnished with pineapple slices and maraschino cherries.
Course Dessert
Cuisine American
Keyword easy cake recipes
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Cool Cake Completely 2 hours hours
Total Time 2 hours hours 40 minutes minutes
Servings 12 servings
Calories 234kcal
- 15 ounces white cake mix
- all ingredients for the cake mix milk, oil, water, eggs - check package
- 3 ounces pineapple flavored Jell-O® mix
- 1 cup boiling water
- 8 ounces cool whip thawed (store-bought or homemade)
- 1 cup toasted coconut
Prepare cake according to package directions.
Remove from oven and allow to cool. Poke holes throughout the cake.
Dissolve jello in boiling water. Carefully spoon dissolved jello over the cake layers. Chill cake for 3 to 4 hours.
Dip cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with whipped topping.
Top with toaated coconut and pineapple slices.
Calories: 234kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 3mg | Sodium: 296mg | Potassium: 81mg | Fiber: 2g | Sugar: 25g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 1mg