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+ servings

Pina Colada Poke Cake

With the tropical flavors of pineapple and coconut, Pina Colada Poke Cake is made for summer. Easy to make with a box of cake mix and Cool Whip.
Course Dessert
Cuisine American
Prep Time 2 hours 15 minutes
Cook Time 26 minutes
Total Time 2 hours 41 minutes
Servings 16 servings
Calories 398kcal
Author Christin Mahrlig


  • 1 (16.5-ounce) box French Vanilla Cake mix or yellow cake mix
  • 2 (8-ounce) cans crushed pineapple, undrained
  • ingredients needed for cake mix
  • 1/2 teaspoon coconut extract
  • 1 (14-ounce) can cream of coconut, not coconut milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16-ounce) container frozen whipped topping, defrosted
  • 1/2 teaspoon rum extract, optional
  • 1 (8-ounce) package sweetened shredded coconut
  • maraschino cherries


  • Spray either a 13X9-inch or slightly smaller baking pan with cooking spray with flour. Heat oven to 350 degrees.
  • Mix cake batter according to package directions, except reduce water by 1/4 cup and add 1 can undrained crushed pineapple and 1/2 teaspoon coconut extract. Save the second can of pineapple.
  • Pour batter into prepared pan and bake 26-29 minutes for 13x9-inch pan and 30 -35 minutes for 11X7-inch pan.
  • Let cool completely. Poke holes all along top of cake.
  • Stir together cream of coconut and sweetened condensed milk. Slowly pour on top of cake.
  • Spread second can of pineapple on top of cake.
  • Cover and refrigerate for 2-3 hours.
  • Spread Cool Whip on top. If using rum extract, gently fold it into the Cool Whip first.
  • Sprinkle with shredded coconut.
  • Top with cherries.


Cake mixes used to be about 18.25 ounces but now most of them are around 16 ounces. I used to make a cake such as this one in a 13X9-inch pan, but since the new cake mixes bake up thinner, I often use a smaller pan to get a thick cake. The pan in the pictures is slightly larger than 11x7-inches.


Calories: 398kcal