Pina Colada Cake Recipe with Coconut Rum Frosting

• 1 box of yellow or white cake mix
• 20 oz canned crushed pineapple undrained
• 1/2 cup water
• vegetable oil as specified on the cake mix box
• eggs as specified on the cake mix box

For the piña colada filling:

• 7 oz sweetened condensed milk
• 1 cup cream of coconut
• 1/4 cup pineapple juice
• 1/2 cup shredded toasted coconut optional

For the topping:

• 3 cups heavy cream
• 3 tbsp. powdered sugar
• 1 teaspoon vanilla extract & 2 oz. pineapple juice
• pineapple slices and maraschino cherries for garnish optional

• Preheat your oven according to the cake mix instructions.
• In a large bowl, combine the cake mix, undrained crushed pineapple, water, vegetable oil, and eggs. Mix until well combined.
• Grease a 9×13-inch baking dish and spread the batter evenly.
• Bake according to the cake mix directions. (Example: 350°F for about 38 minutes.)
• While the cake bakes, whisk together the sweetened condensed milk, cream of coconut, pineapple juice, and shredded coconut (if using) to make the piña colada filling.
• When the cake is done, remove it from the oven and let it cool for a few minutes.
• Use the handle of a wooden spoon to poke holes all over the cake, about halfway down.
• Pour the piña colada filling evenly over the warm cake, pressing it into the holes so the flavors soak in.
• Let the cake cool completely at room temperature or in the refrigerator, about 2 hours.
• In a chilled bowl, whip the heavy cream with the powdered sugar, pineapple juice, and vanilla until stiff peaks form.
• Spread the whipped cream over the cooled cake in an even layer.
• Garnish with pineapple slices and maraschino cherries if desired.
• Refrigerate at least 2 hours or overnight to allow the flavors to meld and the cake to set.
• Slice the Piña Colada Poke Cake and serve chilled. Enjoy!

• Use fresh pineapple: If available, fresh diced pineapple brightens the flavor compared with canned, though canned crushed pineapple works well and keeps the recipe simple.
• Boost coconut flavor: Add a few drops of coconut extract to the batter or filling for a more pronounced coconut profile.
• Gluten-free option: Substitute a gluten-free cake mix and confirm other ingredients are gluten-free to accommodate dietary needs.
• Toasted coconut topping: Toast shredded coconut in a dry skillet until golden and sprinkle it over the whipped cream for added texture and flavor.
• Chill before serving: Let the cake refrigerate for a few hours or overnight so the filling sets and the flavors meld for the best result.
• Garnish ideas: Besides pineapple slices and cherries, try sliced kiwi or passion fruit to add color and complementary flavors.
• Serve with a piña colada: Pair slices with a chilled piña colada for a cohesive tropical dessert experience.