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Pina Colada Cake
Pina Colada Poke Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!
👥 16 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
prepare
2
Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch pan with non-stick cooking spray and set aside.
3
mix
4
In a large bowl, add 1 (13.25-ounce) box yellow cake mix, 1 (8-ounce) can crushed pineapple, ½ cup vegetable oil, and 4 large eggs. Using an electric hand mixer on medium speed, mix for ⏱️ 2 minutes.
box yellow cake mix1 (13.25-ounce)crushed pineapple (with juice)1 (8-ounce) canlarge eggs4
5
bake
6
Pour the batter into the prepared pan and bake for ⏱️ 25-30 minutes, or until a toothpick comes out clean from the center.
7
mix
8
In a small bowl, whisk together 1 cup cream of coconut and ½ cup pineapple juice.
cream of coconut1 cup¼ cup cream of coconut
9
poke
10
When the cake is done baking and is still warm, use a large fork to poke holes all over the cake. Pour the coconut and pineapple mixture evenly over the cake and allow it to be completely absorbed and fill the poked holes.
11
whip
12
In the bowl of a stand mixer, add 1 ½ cup heavy cream and ¼ cup cream of coconut. Using the whisk attachment, whip until medium stiff peaks form, about ⏱️ 5 minutes.
cream of coconut1 cup¼ cup cream of coconut
13
spread
14
Once the cake is completely cool, spread the whipped cream over the top. Top with ½ cup toasted sweetened shredded coconut. Refrigerate until ready to serve.
Nutrition Facts
calories
391 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
31 g
sodium Content
281 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
77 mg
carbohydrate Content
46 g
saturated Fat Content
16 g
unsaturated Fat Content
5 g
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