Pina Colada Poke Cake
What could be better than a cake that tastes like a Pina Colada? This light, fluffy cake is infused with rum
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
- 1 1/4 cup Pina colada drink mix
- 1/3 cup rum plus 2 tablespoons, divided
- 3 oz coconut cream pudding mix
- 2 8 ounce tub whipped topping, thawed
Preheat oven to 350 degrees.
In a small bowl, mix together the wet ingredients (butter, egg whites, milk, vanilla extract) for the white cake layer.
In a separate larger bowl, mix together the dry ingredients for the white cake layer (flour, sugar, baking powder, salt).
Mix together the dry and wet ingredients to form the cake batter. Use an electric mixer to make this easier, if you have one.
Fold the fresh pineapples into the cake batter with a spatula.
Spray a 9" x 13" baking pan with cooking spray.
Pour cake batter into baking pan. Bake for 25-30 minutes, until a sharp knife inserted into the cake comes out clean.
Allow cake to cool until it can be safely handled.
Using the back of a spoon, or other utensil, poke cake all over to form holes.
In a medium bowl, mix together the pudding mix with 1 cup of the Pina Colada drink mix and the rum.
Pour over the cake and spread around to make sure it gets in the holes.
Mix together one container whipped topping with the remaining 1/4 cup of Pina Colada mix and 2 tablespoons rum.
Spread this over the top of the cake and then top with remaining whipped cream.
Refrigerate for at least one hour to chill.
If desired, top with fresh pineapple to garnish. Serve!
Calories: 341kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 456mg | Potassium: 167mg | Sugar: 27g | Vitamin A: 395IU | Vitamin C: 6.6mg | Calcium: 67mg | Iron: 1.1mg