Poked Pina Colada Cake

Poke cakes are brilliant in their simplicity, and this tropical version might be the most fun of the bunch. A yellow cake bakes in a 9×13 pan, gets stabbed full of holes while still hot, then drenched with a mixture of pina colada drink mix and sweetened condensed milk that seeps into every pocket.

The soaking step is where this cake transforms from ordinary box mix to something that tastes like a poolside cocktail in dessert form. The sweetened condensed milk keeps each bite ultra-moist and sticky-sweet, while the pina colada mix adds that unmistakable pineapple-coconut flavor throughout. Topped with a thick layer of whipped topping and a snowfall of coconut, it’s unapologetically indulgent.

Kitchen Tips

• Poke the holes while the cake is still hot. The warmth helps the soaking mixture flow deep into the cake instead of pooling on top.
• Use the handle end of a wooden spoon for the holes, not a toothpick. You want big, wide channels that hold plenty of liquid.
• Let the cake cool completely before adding the whipped topping. If the cake is even slightly warm, the topping melts and slides off.
• Toast the coconut in a dry skillet until golden for a nuttier flavor and a prettier presentation.

Variations

• Use chocolate cake mix instead of yellow for a chocolate pina colada version.
• Add a layer of drained crushed pineapple between the cake and whipped topping for extra fruit.
• Drizzle rum over the poked cake before adding the condensed milk mixture for an adults-only version.