Pina Colada Poke Cake

Recipe by Muffin Goddess
READY IN: 45mins
SERVES: 12
YIELD: 1 9x13
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box yellow cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 16
    ounces pina colada nonalcoholic drink mix (alcohol free)
  • 1
    (14 ounce) can sweetened condensed milk
  • 8
    ounces Cool Whip, thawed (can sub and equal amount of stabilized fresh whipped cream if you prefer)
  • sweetened flaked coconut, lightly toasted (optional, for garnish)
  • maraschino cherry (optional, for garnish)
  • canned pineapple chunk, patted dry (optional, for garnish)
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DIRECTIONS

  • 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.
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