Yumminess! 6 years later, this is still a favorite! I always get asked to make this

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May be an image of cherries and chiffon cake

Piña Colada Poke Cake 🍍🍹

Ingredients

  • 1 box of white cake mix (plus required oil, eggs, and water as directed on box)

  • 1 (14 oz) can of sweetened condensed milk

  • 1 (8 oz) can of cream of coconut

  • 1 (8 oz) can of crushed pineapple, drained

  • 1 (8 oz) tub of whipped topping, thawed

  • 1/2 cup of shredded coconut, toasted

  • Maraschino cherries, for garnish

Directions

1. Prepare and Bake the Cake:
Prepare and bake the white cake in a 9×13-inch pan according to the package instructions.

2. Poke the Cake:
Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.

3. Add Sweetened Condensed Milk & Cream of Coconut:
Mix together the sweetened condensed milk and cream of coconut. Pour this mixture over the cake, filling the holes.

4. Add Crushed Pineapple:

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