PINA COLADA POKE CAKE
Easy tropical poke cake with ready-made pina colada mix. Posting here so I can find it without sifting through a stack of printed recipes :)
Provided by Muffin Goddess
Categories < 60 Mins
Time 45m
Yield 1 9x13, 12 serving(s)
Number Of Ingredients 10
Steps:
- Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
- While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
- Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
- While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
- Use a rubber spatula to spread the mixture, if needed.
- Set cake aside to cool completely.
- Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.
Nutrition Facts : Calories 424.2, Fat 19.9, SaturatedFat 7.9, Cholesterol 58.6, Sodium 349, Carbohydrate 56.2, Fiber 0.5, Sugar 41.1, Protein 6.3
PIñA COLADA CAKE
This Piña Colada Cake is bursting with coconut and pineapple. The topping on this cake is to die for! It is the perfect summer dessert!
Provided by Erica Walker
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Prepare cake mix according to box directions for 9x13 glass baking dish.
- Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
- Combine sweetened condensed milk and cream of coconut until well mixed.
- Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator.
- Drain crushed pineapple and spread evenly over the top of the cake.
- Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 343 kcal, Carbohydrate 65 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 356 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving
PINA COLADA POKE CAKE RECIPE - (4.5/5)
Provided by Tricia33
Number Of Ingredients 7
Steps:
- Prepare butter cake according to package directions. While cake is baking, drain crushed pineapple into a bowl. We need that juice for the cake. In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice. When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it's really important that you whisk this mixture so you get it combined and get most of the lumps out. Once combined, mixture will be thin. Note: The sweetened condensed milk is totally optional in this. I often make my Coconut Cream Poke Cake without the sweetened condensed milk and just use the Cream of Coconut since it is pretty sweet already. I'll leave that up to you. Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top. I have found that this little carving fork that came with my knife set works great for poking holes quickly. Do knife sets even come with these anymore? If you don't have one, just use a fork or 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. After about 30 minutes it will look like this. Once cake is completely cooled. Top it with crushed pineapple. Then spread Cool Whip on top. Then sprinkle shredded coconut on top of the Cool Whip. (You can toast your shredded coconut if you like) This cake needs to be kept refrigerated. Make sure you cover it with some plastic wrap or a lid. And serve. So good!! Enjoy!
PINA COLADA POKE CAKE RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- Prepare and bake cake in a 9x13-inch pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight. Topping: Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries. Keep cake covered in refrigerator for up to 3 days.
PINA COLADA POKE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
- Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
- Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
- In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
- Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.
BEST EVER PINA COLADA CAKE
Amazingly simple piña colada poke cake - so flavorful and delicious!
Provided by SunnyDaysNora
Categories Desserts Cakes Poke Cake Recipes
Time 2h35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
- Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
- Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g
PINA COLADA DUMP CAKE
I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
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