A Pina Colada Poke Cake is such a refreshing dessert! This rum spiked vanilla cake is drenched in sweetened condensed milk and topped fresh pineapple and coconut whipped cream.
- 1 box Vanilla cake mix (I used Betty Crocker)
- ¾ C Water
- ¼ C Rum
- ½ C Oil
- 3 Large eggs
- 1 can (14oz) Sweetened condensed milk
- 1 ½ C Pineapple chunks
- 1 ½ C Heavy whipped cream
- 1 C Powdered sugar
- 1 ½ C Shredded coconut
- Cherries for topping
- Preheat oven to 350°F.
- Combine the cake mix, water, rum, oil and eggs. Beat on medium speed until well combined. Pour batter into a 9-inch by 13-inch pan.
- Bake the cake for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for 30 minutes.
- While the cake is still warm, use a pastry brush and brush some rum over over the top of the cake. Allow this to sit for about 10 minutes. Then, take the handle of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the can of sweetened condensed milk all over the top.
- Once the cake has cooled completely (sometimes I refrigerate the cake to speed up the cooling time), chop the pineapple into chunks and sprinkle over the top of the cake.
- To prepare the whipped cream, put your mixing bowl and wire whisk in the freezer for 10 minutes to get them very cold. This is optional, but something I usually do, it helps keep the whipped cream cold.
- Beat the heavy whipping cream on medium-high speed. Slowly add the powdered sugar and beat until stiff peaks form. Fold in the shredded coconut until mixed. Do not mix it too aggressively, or the whipped cream will deflate. Spread this over the cooled cake. This cake must be refrigerated.