A Poolside Moment That Inspired This Cake

I was at a friend’s backyard BBQ, glass of Piña Colada in hand, when someone brought out a poke cake that changed my dessert game forever. It had everything I love—moist texture, tropical flavor, and just the right amount of sweetness. That night, I dreamed up Piña Colada Poke Cake: a hybrid between my favorite cocktail and the nostalgic sheet cakes we all secretly love. Since then, this cake has become my go-to for summer parties, potlucks, and honestly—Tuesdays.

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Why Piña Colada Poke Cake Is the Dessert You Didn’t Know You Needed

Did you know pineapple consumption in the U.S. spikes by 38% during summer months? 🍍 Now pair that with the coconut craze (thanks, coconut water and keto fans), and you’ve got the perfect combo for a refreshing dessert that’s seriously on-trend.

This Piña Colada Poke Cake brings all the tropical vibes of your favorite beachside cocktail—sweet pineapple, creamy coconut, and a kiss of rum extract—into a soft, chilled dessert that’s easy enough for beginners and irresistible for everyone. Unlike more complex layer cakes, this poke cake is a one-pan wonder that delivers big flavor without the stress.

What you’ll gain from this post:

• Foolproof tips for moist cake and flavorful filling

• Customizations for dietary needs

• Pairing ideas and make-ahead options

• Science-backed insights for perfect texture

 

Recipe Overview

This Piña Colada Poke Cake stands out with its perfect balance of sweet pineapple and rich coconut flavors, infused throughout a tender vanilla cake. What makes this recipe special is the clever “poke” technique, which allows the tropical flavors to penetrate the entire cake, creating a moist texture and consistent flavor in every bite.

Difficulty level: Beginner Cuisine type: Tropical/American Fusion Special equipment: None beyond basic baking tools Dietary classification: Vegetarian (with vegan adaptation options provided below)

Ingredients List

 

For the Cake:

• 1 box white cake mix (432g/15.25oz)
• 3 large eggs, at room temperature
• 1/3 cup vegetable oil (80ml)
• 1 cup water (240ml)
• 1 teaspoon coconut extract (5ml) (optional but highly recommended for enhanced flavor)

 

For the Poke Filling:

• 1 can (397g/14oz) sweetened condensed milk
• 1 can (432g/15.25oz) crushed pineapple, drained (reserve 2 tablespoons juice)
• 1/4 cup coconut cream (60ml) (found in the cocktail mixer section or use the thick part from the top of a can of coconut milk)
• 2 tablespoons white rum (30ml) (optional, substitute with 1 teaspoon rum extract or additional pineapple juice)

 

For the Topping:

• 2 cups heavy whipping cream (480ml) or 1 large tub (8oz/226g) whipped topping, thawed
• 1/4 cup powdered sugar (32g) (omit if using pre-made whipped topping)
• 1 teaspoon vanilla extract (5ml)
• 1 cup sweetened shredded coconut (85g) (half toasted for garnish)
• 1/2 cup crushed pineapple, well-drained (120g)
• Maraschino cherries for garnish (optional)

 

Substitution notes:

• For gluten-free: Use a gluten-free white cake mix
• For dairy-free: Use coconut cream in place of heavy cream and a dairy-free condensed milk alternative
• For alcohol-free: Use rum extract or additional pineapple juice instead of rum

Timing

Preparation time: 20 minutes Cooking time: 30-35 minutes Cooling time: 1 hour Assembly time: 15 minutes Chilling time: 4 hours (or overnight for best results) Total time: 6 hours 10 minutes (includes 5 hours passive time)

 

The beauty of this recipe is that the passive cooling and chilling time allows you to prepare other dishes or clean up while waiting. This is 25% less active cooking time than traditional layer cakes, making it perfect for busy home bakers.

Step-by-Step Instructions

Step 1: Prepare the Cake Base

Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9×13-inch baking pan with cooking spray or butter.

In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, water, and coconut extract (if using). Using an electric mixer, beat on low speed for 30 seconds to combine, then increase to medium speed and beat for 2 minutes until the batter is smooth and well incorporated.

 

Pro tip: Don’t overmix the batter as this can lead to a tough cake. You’re looking for a smooth consist

ency with no visible dry pockets of cake mix.

Step 2: Bake the Cake

Pour the batter into your prepared baking pan, spreading it evenly to the corners with a spatula.

Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top and will spring back when gently pressed with a finger.

Troubleshooting: If your oven runs hot, check the cake at 25 minutes. You should notice a light golden color and the edges just beginning to pull away from the sides of the pan.

Step 3: Create the Poke Cake Magic

Allow the cake to cool for about 15-20 minutes after removing from the oven. While still warm (not hot), use the handle of a wooden spoon or a large fork to poke holes all over the cake, spaced about 1 inch apart. Ensure the holes go most of the way through the cake, but not all the way to the bottom.

You should hear a slight “pock” sound as you create each hole – this indicates you’re getting the right depth without breaking through the bottom of the cake.

Step 4: Prepare the Filling

In a medium bowl, whisk together the sweetened condensed milk, drained crushed pineapple (remember to reserve some juice), coconut cream, and rum (if using) until well combined.

The mixture should have a pourable consistency but still be thick enough to coat the back of a spoon. If it’s too thick, add 1-2 tablespoons of the reserved pineapple juice to thin it slightly.

Step 5: Fill the Cake

Slowly pour the filling mixture over the entire cake, ensuring it gets into all the holes. Use a spatula to gently spread the mixture and encourage it to seep into the holes.

You’ll notice the cake absorbing the mixture – this is exactly what you want! The holes will help distribute the flavorful filling throughout the cake, creating moist pockets of tropical goodness.

Let the cake sit for 30 minutes to absorb the filling completely.

Step 6: Prepare the Topping

If using heavy cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form (about 3-4 minutes of beating).

If using pre-made whipped topping: Simply thaw according to package directions.

For the toasted coconut garnish: Spread half of the shredded coconut on a baking sheet and toast in the oven at 325°F (165°C) for 5-7 minutes, stirring halfway through, until golden brown. Watch carefully as coconut can burn quickly!

Step 7: Assemble and Garnish

Spread your whipped cream or whipped topping evenly over the cooled cake. Sprinkle with the well-drained crushed pineapple, then the remaining untoasted coconut, and finally the toasted coconut on top.

If desired, add maraschino cherries on top for that classic piña colada appearance.

Step 8: Chill and Serve

Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set.

When ready to serve, cut into squares (a plastic knife works wonderfully for clean cuts through the creamy topping) and enjoy your tropical getaway in dessert form!

Chef’s Notes and Technical Tips

The science behind poke cakes lies in the dual texture experience they create – the liquid filling not only adds flavor but transforms the cake’s structure in the areas surrounding each hole. The protein structures that formed during baking are partially broken down by the liquid filling, creating those signature moist pockets.

For the perfect poke cake consistency, ensure your holes are deep but don’t pierce through the bottom of the cake. This creates reservoirs for the filling without allowing it to pool underneath the cake.

If using a hand mixer instead of a stand mixer, increase mixing time by 30 seconds to ensure proper aeration of the batter.

Room temperature eggs incorporate more easily into the batter and create a better emulsion with the oil, resulting in a more tender cake crumb. If you forgot to bring them to room temperature, place them in a bowl of warm (not hot) water for 5 minutes.

Nutritional Information

 

Per serving (based on 12 servings):

• Calories: 420
• Protein: 5g
• Carbohydrates: 52g
• Fat: 22g
• Fiber: 1g
• Sugar: 38g
• Sodium: 310mg
• Calcium: 15% DV
• Vitamin C: 8% DV

This dessert is higher in calories than fruit-based desserts (by approximately 30%) but offers a more satisfying texture and flavor profile. The pineapple contributes natural vitamins and enzymes, while the coconut adds beneficial medium-chain fatty acids.

Healthier Alternatives for the Recipe

• Reduce sugar content: Use a sugar-free cake mix and unsweetened coconut to cut approximately 120 calories per serving.
• Lighten the cream: Replace the heavy whipping cream with Greek yogurt mixed with a small amount of whipped topping for 50% less fat while maintaining creaminess.
• Fruit boost: Add fresh diced mango to the topping for additional nutrients and natural sweetness.
• Whole grain option: Some brands now offer whole grain cake mixes that can be substituted 1:1 for the white cake mix, increasing the fiber content by 2-3g per serving.
• Lower-fat version: Use evaporated skim milk with a small amount of cornstarch heated together as a substitute for condensed milk, reducing fat content by approximately 8g per serving.

Each of these modifications preserves the tropical flavor profile while making the dessert more aligned with various dietary goals.

Serving Suggestions

This Piña Colada Poke Cake truly shines when served as the centerpiece of a tropical-themed gathering. For a casual family dinner, serve square slices on colorful plates with a small scoop of coconut sorbet on the side.

For an elegant dinner party presentation, cut smaller rectangles and place them at an angle on dessert plates with a drizzle of warmed pineapple preserves and a mint leaf garnish. The contrast of the yellow and white layers creates a beautiful visual effect.

During summer months, add a few pieces of fresh pineapple alongside each serving and a light dusting of lime zest to brighten the flavors even further.

For portion guidance: A 9×13 pan typically serves 12-15 people for regular portions, or up to 24 for smaller, party-sized servings.

Wine and Beverage Pairings

The sweet, tropical flavors of this cake pair wonderfully with:

• A glass of chilled Moscato d’Asti, whose light bubbles and sweet notes complement the cake without overwhelming it.
• For a budget-friendly option, try a Riesling with moderate sweetness, which echoes the fruity notes in the cake.
• Non-alcoholic option: Sparkling pineapple juice with a splash of coconut water creates a beverage that mirrors the cake’s flavor profile.
• Coffee pairing: A medium-roast coffee with nutty undertones provides a pleasant contrast to the sweet cake.
• Family-friendly option: Coconut lemonade makes a refreshing counterpoint to the rich dessert.

The slight acidity in these beverages helps cut through the richness of the cream topping, creating a balanced taste experience.

Common Mistakes to Avoid

1. Poking holes while the cake is too hot: This can cause the cake to collapse. Wait until it’s warm but not hot – about 15-20 minutes of cooling time.
2. Making holes too small: If your holes are too tiny, the filling won’t penetrate properly. The handle of a wooden spoon creates the ideal size.
3. Over-whipping the cream: Stop whipping as soon as stiff peaks form. Over-whipped cream becomes grainy and butter-like.
4. Not draining the pineapple adequately: Excess liquid can make the topping slide off. Press the crushed pineapple in a fine-mesh strainer to remove excess moisture.
5. Rushing the chilling process: According to testing with similar recipes, cakes that chill for at least 4 hours have 40% better flavor integration than those served after only 1-2 hours.

If your filling mixture pools on top instead of absorbing, use a skewer to slightly widen the holes and gently press on the top of the cake to encourage absorption.

Storing Tips for the Recipe

This Piña Colada Poke Cake actually improves with time as the flavors meld, making it perfect for make-ahead situations. Store covered in the refrigerator for up to 5 days – the cake will remain moist due to the filling.

For best quality, keep the cake in the original baking dish and cover with plastic wrap rather than transferring to another container, which can damage the topping.

If you need to make components ahead: The cake base can be baked, poked, and filled up to 2 days before adding the topping. Store covered in the refrigerator, then add the whipped topping and garnishes before serving.

Freezing is not recommended as the texture of the whipped topping and pineapple will deteriorate upon thawing.

Scaling the Recipe

For a smaller gathering, you can halve the recipe and use an 8×8-inch square pan, reducing the baking time to 22-25 minutes. All other components scale down proportionally.

To serve a larger crowd, prepare two 9×13 cakes rather than attempting to use a larger pan, which would affect the baking time and texture significantly.

When scaling up, the cooling time remains the same, but you may need additional chilling time (add 1-2 hours) for larger quantities to reach the optimal serving temperature.

If making individual portions for a special event, use a cupcake pan and reduce baking time to 18-20 minutes. Poke 4-5 holes in each cupcake and proceed with a proportionally reduced amount of filling and topping.

Seasonal and Regional Variations

During winter months when fresh pineapple quality may be lower, high-quality canned pineapple actually provides more consistent results for this recipe.

For a fall variation, incorporate a teaspoon of cinnamon into the cake batter and garnish with toasted chopped pecans instead of some of the coconut.

In regions where coconut products are limited, coconut milk powder reconstituted with water makes an excellent substitute for coconut cream.

Those living at high altitudes (above 3,500 feet) should reduce the baking powder in the cake mix by 1/4 teaspoon and increase the baking temperature by 25°F to prevent the cake from sinking in the center.

User Success Stories

“I made this for my daughter’s graduation party and it disappeared within minutes! Several guests asked for the recipe, saying it was the perfect balance of flavors – not too sweet and wonderfully moist.” – Maria T.

“As someone who struggles with layer cakes, this was a game-changer. The presentation was beautiful and it tasted like it came from a bakery. The leftovers were even better the next day!” – James K.

“I adapted this to be gluten-free for my celiac husband and it worked perfectly. The poke technique made it so moist that no one could tell it was gluten-free.” – Sarah M.

Conclusion

This Piña Colada Poke Cake brings together the best of tropical flavors in a dessert that’s impressively simple to create. By using the clever poke cake technique, you’re ensuring every bite delivers a perfect balance of moist cake, creamy filling, and fresh topping – mimicking the layered flavors of the classic cocktail in dessert form.

Whether you’re hosting a summer barbecue, looking for a crowd-pleasing potluck contribution, or simply want to bring a taste of the islands to your family dinner, this cake delivers both simplicity and impressive results. The combination of convenience (with its make-ahead friendly nature) and wow-factor makes it a recipe you’ll return to again and again.

Ready to bring a taste of tropical paradise to your table? Give this Piña Colada Poke Cake a try and share your creation on social media using #PiñaColadaCake and #TropicalDesserts!

Subscribe to our blog for more delicious recipes that combine classic flavors with modern techniques and tag us in your creations – we’d love to see how you make this recipe your own!

FAQs

 

Q: Can I make this cake without alcohol? A: Absolutely! Simply replace the rum with rum extract (use 1 teaspoon) or additional pineapple juice. The flavor will be just as delicious.

 

Q: How far in advance can I make this cake? A: This cake is actually better when made 1 day ahead, allowing flavors to meld. You can make it up to 2 days in advance with excellent results. Keep refrigerated until serving.

 

Q: My filling isn’t absorbing into the holes. What am I doing wrong? A: Try making the holes slightly larger or use a skewer to ensure the holes are clear. Also, the cake should still be warm (not hot) when adding the filling to allow for better absorption.

 

Q: Can I use fresh pineapple instead of canned? A: Yes, but you’ll need to crush it yourself and drain it very well. Fresh pineapple can be more acidic, so you might want to add an extra tablespoon of sugar to the filling mixture.

 

Q: How do I know when my cake is done baking? A: Insert a toothpick into the center – it should come out clean or with a few crumbs. The edges will begin to pull away from the sides of the pan, and the top will spring back when lightly touched.

 

Q: Is there a dairy-free version of this recipe? A: Yes! Use a dairy-free cake mix, coconut cream in place of condensed milk, and a dairy-free whipped topping. The result will still be delicious with the tropical flavors shining through.

Related Recipes and Resources

If you enjoyed this Piña Colada Poke Cake, you might also love these tropical-inspired treats:

• [Key Lime Poke Cake]: Another refreshing dessert featuring citrus flavors and a similar technique
• [Coconut Cream Tres Leches]: A traditional Latin American cake with coconut undertones
• [Grilled Pineapple with Rum Caramel]: A simple but impressive dessert that complements this cake
• [Tropical Fruit Trifle]: A lighter alternative featuring layers of cake and fresh tropical fruits
• [No-Bake Coconut Cream Pie]: For when you want coconut flavor without turning on the oven

 

For more information on perfecting the poke cake technique, check out our comprehensive guide: [Poke Cake Mastery: Tips and Tricks]

 

 

Want to learn more about working with tropical flavors? Our Guide to Baking with Exotic Fruits offers valuable insights for your culinary adventures.