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.
Servings 12 servings
Calories 234kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
