Pina Colada Poke Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Steps:

• Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
• While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
• Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
• While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
• Use a rubber spatula to spread the mixture, if needed.
• Set cake aside to cool completely.
• Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.

Steps:

• 1. Preheat oven to 350-degrees
• 2. Place dry cake mix in large mixing bowl
• 3. Add the 3 eggs, 1/3 c. oil and 1 c. of the coconut milk. (ADD the 1 tsp. optional coconut extract to mixture if you choose to use it). Using a hand mixer, beat for about two minutes until all ingredients are mixed well. Pour mixture into a 9x13 inch cake pan greased with spray oil (I use butter flavored store brand). Bake at 350-degrees per cake mix directions, about 25 to 35 minutes. Test for doneness by inserting a toothpick in the center of the cake.
• 4. When done, remove cake from oven and poke holes in it using the handle of a wooden spoon or chop stick while still warm.
• 5. Mix the remaining coconut milk, Eagle Brand and crushed pineapple together then pour over top of the cake while it's still warm. Set cake in refrigerator to cool.
• 6. Once cooled, mix the coconut cream instant pudding according to package directions. Spread over top of the cake and return to refrigerator while mixing the topping.
• 7. Toast the shredded coconut in a pan over medium-high heat, stirring continuously until coconut begins to turn a light golden color, about 3 to 5 minutes. Remove from heat and set aside to cool before final step.
• 8. Just before serving, mix together the Cool Whip and marshmallow Fluff until well-combined and creamy smooth. Spread on top of the cake. Top with coconut and serve chilled. Store in refrigerator. The longer this cake sits, the more moist and tasty it becomes.