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Piña Colada Poke Cake

  • Author: Trusted Blog

Description

A tropical twist on the classic poke cake, infused with pineapple and coconut flavors.


Ingredients

Scale

For the Crust:

  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup coconut milk
  • 1 tub (8 oz) whipped topping
  • 1/2 cup shredded coconut, toasted

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Prepare cake mix according to package instructions using water, oil, and eggs. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  3. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  4. In a bowl, mix together crushed pineapple (with juice), sweetened condensed milk, and coconut milk. Pour evenly over the cake, allowing the mixture to seep into the holes.
  5. Refrigerate the cake for at least 2 hours to allow the flavors to meld.
  6. Spread whipped topping over the chilled cake and sprinkle with toasted shredded coconut before serving.

Notes

You can customize the seasonings to taste.