Pina Colada Poke Cake


If you lot are looking for a tropical dessert to celebrate the few remaining days of summer, await no farther than this Pina Colada Poke Cake. This cake is absolutely made for summertime time.

This recipe uses a cake mix together with hence it's super quick together with slowly to throw together. I add together unopen to crushed pineapple to the cake mix addition I spread to a greater extent than pineapple on last on of the baked cake.

  • 1 (16.5-ounce) box French Vanilla Cake mix or yellowish cake mix
  • 2 (8-ounce) cans crushed pineapple, undrained
  • ingredients needed for cake mix
  • 1/2 teaspoon kokosnoot extract
  • 1 (14-ounce) tin cream of coconut, non kokosnoot milk
  • 1 (14-ounce) tin sweetened condensed milk
  • 1 (16-ounce) container frozen whipped topping, defrosted
  • 1/2 teaspoon rum extract, optional
  • 1 (8-ounce) packet sweetened shredded coconut
  • maraschino cherries
  1. Spray either a 13X9-inch or slightly smaller baking pan amongst cooking spray amongst flour. Heat oven to 350 degrees.
  2. Mix cake batter according to packet directions, except cut down H2O yesteryear 1/4 loving cup together with add together i tin undrained crushed pineapple together with 1/2 teaspoon kokosnoot extract. Save the 2nd tin of pineapple.
  3. Pour batter into prepared pan together with bake 26-29 minutes for 13x9-inch pan together with xxx -35 minutes for 11X7-inch pan.
  4. Let cool completely. Poke holes all along last on of cake.
  5. Stir together cream of kokosnoot together with sweetened condensed milk. Slowly pour on last on of cake.
  6. Spread 2nd tin of pineapple on last on of cake.
  7. Cover together with refrigerate for 2-3 hours.
  8. Spread Cool Whip on top. If using rum extract, gently crease it into the Cool Whip first.
  9. Sprinkle amongst shredded coconut.
  10. Top amongst cherries.
Pina Colada Poke Cake Rating: 4.5 Diposkan Oleh: First House