Ingredients
– 1 can crushed pineapple (20 oz.)
– 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.)
Instructions
Begin by draining the crushed pineapple in a colander or strainer while you prepare and bake the cake.
Preheat your oven and prepare a 9×13-inch baking pan according to the instructions on the cake mix box.
Bake the cake according to the package directions. Once baked, remove it from the oven and let it cool slightly.
While the cake is cooling, mix the instant pudding mix with 2 cups of milk in a medium bowl until smooth and creamy.
Using the round end of a wooden spoon, poke holes all over the surface of the still-warm cake. Slowly pour the prepared pudding mixture over the cake, allowing it to seep into the holes. Let the cake cool completely.
Once the cake is cooled, spread the drained crushed pineapple evenly over the top.
In another bowl, combine the thawed Cool Whip with the rum extract. Spread the Cool Whip mixture over the pineapple layer, covering the cake completely.
Sprinkle the shredded coconut flakes evenly over the top of the Cool Whip layer.
Refrigerate the cake for at least 4 hours or until thoroughly chilled.
Before serving, slice the cake into squares and enjoy the tropical flavors of this piña colada poke cake!
Enjoy!
Piña Colada Poke Cake
