Tropical Pina Colada Poke Cake

Fluffy white cake with coconut, pineapple and topped with a Maraschino cherry, this Tropical Pina Colada Poke Cake, is so much fun no matter what time of year you make it!

Course Dessert

Cuisine American

Keyword easy cake recipes, easy dessert recipes

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 384kcal

Author Nicole Cook

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.

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