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Transport your taste buds to a sun-kissed paradise with our irresistible Piña Colada Poke Cake recipe! This delightful dessert combines the luscious flavors of pineapple and coconut in every decadent bite. Whether you’re hosting a summer soirée or simply craving a taste of the islands, this cake is sure to impress. Follow along as we guide you through the steps to create this moist and flavorful masterpiece.
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Ingredients:
- 1 can (20 oz.) crushed pineapple
- 1 box Duncan Hines Moist Deluxe Pineapple Supreme cake mix (18.25 oz.)
- Ingredients listed on the cake mix box
- 1 box Coconut Cream instant pudding mix (3.4 oz.)
- 2 cups milk
- 1 container Cool Whip, thawed (8 oz.)
- 1 teaspoon rum extract
- 1 bag shredded sweetened coconut flakes (7 oz.)
Directions:
- Drain the crushed pineapple in a colander or strainer while you prepare the cake mix. Preheat your oven and prepare a 9×13-inch baking pan according to the instructions on the cake mix box.
- Follow the directions on the cake mix box to prepare and bake the cake. Once baked, allow it to cool slightly.
- While the cake is cooling, prepare the coconut pudding by mixing the instant pudding mix with 2 cups of milk until smooth and creamy.
- Using the round end of a wooden spoon, poke holes all over the surface of the warm cake. Slowly pour the prepared pudding mixture over the cake, ensuring it seeps into the holes. Let the cake cool completely.
- Once cooled, spread the drained crushed pineapple evenly over the top of the cake.
- In a separate bowl, combine the thawed Cool Whip with rum extract. Spread the Cool Whip mixture over the pineapple layer, covering the cake entirely.
- Sprinkle the shredded coconut flakes evenly over the top of the Cool Whip layer, adding a delightful crunch and flavor.
- Refrigerate the cake for at least 4 hours or until thoroughly chilled, allowing the flavors to meld together.
- Before serving, slice the cake into squares and indulge in the tropical bliss of this Piña Colada Poke Cake!
Serving and Storage Tips:
- Serving Suggestions: Serve the Piña Colada Poke Cake chilled for the best flavor experience. Garnish each slice with a slice of fresh pineapple or a sprinkle of toasted coconut flakes for an extra tropical touch.
- Portion Control: This cake yields approximately 18 servings, making it perfect for large gatherings or parties. For smaller gatherings, simply halve the recipe or freeze any leftover slices for later enjoyment.
- Storage: Store any leftover Piña Colada Poke Cake covered in the refrigerator. It will stay fresh for up to 3-4 days. Ensure it is stored in an airtight container or covered with plastic wrap to prevent drying out and to maintain its moisture.
- Freezing Instructions: If you have leftover cake that you won’t consume within a few days, consider freezing it for longer-term storage. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or resealable plastic bag. The cake can be frozen for up to 1-2 months. To thaw, simply transfer the desired number of slices to the refrigerator overnight or let them sit at room temperature for a few hours before serving.
- Refreshing Leftovers: If the cake starts to dry out slightly after refrigeration, you can revive its moisture by brushing the surface with a little pineapple juice or coconut milk before serving. This will help enhance the flavors and restore its luscious texture.
By following these serving and storage tips, you can ensure that your Piña Colada Poke Cake remains fresh, flavorful, and ready to delight your taste buds whenever you crave a taste of the tropics!
FAQs (Frequently Asked Questions):
- Can I use fresh pineapple instead of canned for this recipe? While canned pineapple is recommended for convenience and consistent flavor, you can certainly use fresh pineapple if preferred. Simply chop the fresh pineapple into small pieces and use it in place of the canned crushed pineapple. Keep in mind that fresh pineapple may vary in sweetness, so adjust the sugar level accordingly if needed.
- Can I omit the rum extract for a non-alcoholic version? Yes, absolutely! The rum extract adds a hint of tropical flavor reminiscent of a classic piña colada, but it can be omitted if you prefer a non-alcoholic version or if you’re serving the cake to children. You can replace it with a teaspoon of vanilla extract for added flavor.
- How far in advance can I make this cake for an event? This Piña Colada Poke Cake is perfect for making ahead of time, as it actually benefits from being refrigerated for several hours to allow the flavors to meld together. You can make the cake a day in advance and store it covered in the refrigerator until ready to serve. Just be sure to add the shredded coconut flakes right before serving to maintain their texture.
- Can I make this recipe gluten-free or dairy-free? Yes, you can easily adapt this recipe to be gluten-free or dairy-free. Look for gluten-free cake mix options and dairy-free milk and whipped topping alternatives. Additionally, ensure that the instant pudding mix and rum extract you use are also gluten-free and dairy-free if necessary. With these substitutions, you can still enjoy the delicious flavors of this Piña Colada Poke Cake while accommodating dietary preferences or restrictions.
Variations:
- Tropical Fruit Medley: Experiment with different tropical fruits to add a unique twist to your Piña Colada Poke Cake. Try adding sliced bananas, diced mangoes, or even passion fruit pulp between the cake and pudding layers for a burst of tropical flavor in every bite.
- Coconut Cream Cheese Frosting: For an extra decadent touch, consider swapping the Cool Whip topping for a homemade coconut cream cheese frosting. Simply beat together cream cheese, powdered sugar, coconut milk, and shredded coconut until smooth and creamy. Spread the frosting over the cooled cake and top with toasted coconut flakes for a creamy and indulgent finish.
- Rum-soaked Cake: For a more pronounced rum flavor, you can soak the baked cake in a rum syrup before adding the pudding layer. Mix together rum, sugar, and water in a saucepan, then simmer until the sugar is dissolved. Poke holes in the cake and drizzle the rum syrup over it, allowing it to soak in before proceeding with the recipe as usual.
- Pina Colada Cupcakes: Transform this poke cake recipe into individual servings by making Piña Colada Cupcakes instead. Prepare pineapple-flavored cupcakes using the cake mix, then fill the center of each cupcake with coconut pudding and top with whipped cream and toasted coconut flakes for a delightful handheld treat.
- Vegan Piña Colada Cake: To make a vegan version of this cake, use a vegan-friendly cake mix, dairy-free milk for the pudding, and coconut whipped cream as a topping. Ensure all ingredients, including the pudding mix and rum extract, are certified vegan. You can also use a vegan-friendly sweetened coconut flakes for garnishing.
With its moist pineapple cake, creamy coconut pudding, and sweetened pineapple topping, our Piña Colada Poke Cake is a true tropical delight. Whether you’re lounging by the pool or hosting a backyard luau, this cake is sure to be the star of the dessert table. So gather your ingredients and embark on a culinary journey to paradise with this irresistible recipe!