Pina Colada Cake Recipe - Mosaic Flavor (2023)

This pina colada cake puts a fun spin on a standard cake using a creamy vanilla or rum filling, the convenience of a bread mix, and the pineapple and coconut flavor combination that's similar to the tropical cocktail of Pina Colada!

Imagine enjoying a tropical vacation with this pina colada cake. if you loved ourthree milk cupcakes, then you are sure to love this recipe. I'm sure it can become one of your favorites.dessert recipes!

Why You'll Love This Recipe

• This pina colada cake transforms a regular box cake into a decadent dessert with the perfect balance of coconut and pineapple flavor.
• This Poke Cake is easy to customize to suit your preferences - remove all traces of alcohol or make an extra moist cake with the rum of your choice.
• If you like moist cakes, this recipe has you covered! The creamy rum filling seeps into every inch of the cake for a delicious experience.

Why this recipe works

• This is a proven Poke Cake recipe that allows me to walk you through simple recipe instructions with matching pictures in progress, taking the guesswork out!
• You only need to spend 15 minutes of prep time to make this moist cake. In fact, you can even make the pie crust ahead of time and add the topping just before serving.
• Valuable tips and FAQs have been added in this recipe post for further explanation, making the recipe easy to understand and follow.
• I've listed a few ways to customize this pina colada cake with simple recipe suggestions and substitutions. If you have yours, let me know in the comments section!

What do you need to prepare this recipe?

🍽Equipment

The affiliate links below allow you to view the product on Amazon.com. If you buy one of the items, I receive a very small commission on the product,whichdoes not raise the price.

• 1Magic wand
• 1bowl game
• 19×13 pastry mold

🥘Ingredients

Below, I discuss ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements for each ingredient, scroll to the bottom of this article, just above the comments, to find the printable recipe card that lists all the ingredients and the specific amounts for each ingredient.

FOR THE CAKE

• bread cake mix- I used white cake mix for this Pina Colada Poke cake, but you can also use a yellow box of cake mix. Cake mix is ​​a time saver, but feel free to make your own cake from scratch. Gluten-free box cake mix can be used if dietary sensitivities are catered for.
• shredded pineapple- I don't drain the liquid from the crushed pineapple can, I use it in the cake batter. Adds moisture and great flavor to the cake.
• oil– Vegetable oil is a great oil for baking, but you can also use canola oil or any cooking oil with a neutral flavor. You can also use unsalted butter in place of the oil.
• Owner– I used large eggs, which I left at room temperature for a while before adding them to the dough. This will help the cake rise and also mix better with the rest of the cake batter ingredients.

FOR THE FILLING

• Coconut cream- This is a great ingredient to add to pina colada cocktails or other drinks and has the consistency of a sweet, thick syrup. You can also use condensed milk with coconut extract or coconut liqueur with a drop of coconut extract. Coconut cream and coconut milk aren't just coconut cream!
• Ananasaft– Any brand of pineapple juice will do.
• Vanilla extract– A high quality extract results in a tastier cake. You can use coconut extract or rum extract if you prefer.

FOR ASSEMBLY

• instant coconut pudding mix- If you can't find an instant coconut pudding mix, use a vanilla or French pudding mix and add some coconut extract.
• Dairy– You can use whole or low-fat milk. Of course, whole milk will add more flavor.
• beaten cover
• shredded pineapple– For the topping, drain the chopped pineapple; Otherwise, excess liquid will spoil the consistency of the icing.
• roasted coconut- To decorate.

📋 Who is the power of Piña Colada Poke Cake?

make the cake

1. In a large bowl, add the cake mix, pineapple puree, oil and eggs.
2. Using an electric mixer, mix over low heat for 30 seconds to combine. Increase to medium speed and beat for 2 minutes.
3. Pour the pie crust into the prepared casserole dish. Bake for 29-34 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Cool on a wire rack for 30 minutes. Carefully poke holes in the cake with a fork. Try not to crumble the top of the cake as much as possible.
5. In a medium bowl, combine coconut cream, pineapple juice and vanilla extract.
6. Pour everything over the cake. Let it sit until it cools completely and the liquid is absorbed.

cover

1. Place the pudding mix in a large bowl. Add the milk.
2. Stir to combine until it starts to thicken.
3. Dobre o chantilly.
4. Continue until there are no more streaks.
5. Add the well-drained pineapple puree.
6. Fold the chopped pineapple into the whipped topping.

freeze the cake

1. Let the cake cool for 30 minutes before frosting.
2. Smooth the whipped pineapple frosting over the top of the cake.
3. Garnish with toasted coconut, if desired, and serve!

💭recipe tips

• Do not mix too much.Avoid overmixing the cake batter; Otherwise, you could end up with a dense cake.
• Cooking time may vary.Baking times may change if you decide to make this cake with a gluten-free cake mix. Ovens are also different; so if you're not sure if the pie crust is cooked enough, stick a toothpick in the center of the pie. The toothpick should come out damp but clean. If it comes out battered, it needs more cooking time.
• To cool or not to cool.This poke cake can be enjoyed at room temperature or refrigerated straight from the fridge. I tried both options and loved it either way.
• Be patient.Wait for the baked pie crust to cool enough before adding the filling. Otherwise, the filling could be too runny instead of thick.
• Go ahead.If you want to make this pie ahead of time, consider baking the pie shell, pouring the filling over it, and storing it in an airtight container in the fridge. The cake soaks up the creamy filling as it sits, enhancing the flavor of this cake. You can then frost the cake before serving.
• Collapse.Because it is such a wet cake, there is a risk that it will fall apart when serving. Carefully lift each slice off the baking sheet for presentation.

📖variations

• gluten free sin. I just tried this poke cake recipe with regular box cake mix. From my experience making gluten-free baked goods, I think this cake would still turn out great if I went with a gluten-free cake mix.
• Brand new. If you don't have a box of cake mix or prefer to make the batter from scratch, make the cake batter from flour (all-purpose or gluten-free), baking powder, eggs, oil, and pineapple puree.
• Butter.Instead of oil, you can also use butter (preferably unsalted) for this poke cake. In that case, use ⅔ cup of butter to replace ½ cup of oil.
• replacementsIf you don't have coconut cream for the filling, use a 14oz can of condensed milk with coconut extract or coconut liqueur with a drop of coconut extract. Don't confuse coconut cream with coconut milk or coconut cream, they are different ingredients!
• Pudim substitute. Instant coconut pudding mix can be hard to find. In that case, use vanilla or instant French pudding mix.
• Drunken tasting version.If you want to give this poke cake an alcoholic flavor, omit the vanilla extract and, if you prefer, use a rum or coconut extract.
• real drunk version.For an extra moist pina colada cake, use real rum in place of the rum extract (about 2 tablespoons to ¼ cup rum, depending on how thick you want the cake to be). You must subtract the same amount of pineapple juice from the filling. Dark rum, light rum or spiced rum are all great options!

What to serve with Piña Colada Poke Cake

Enjoy a slice of this pina colada cake as is, or serve with a scoop of vanilla ice cream.

common questions

WHAT IS A POKE CAKE?

A poke cake is a regular sheet pancake that has holes "pierced" in it after baking, with a skewer or a fork. A filling is poured over the pie and spreads throughout the pie crust for maximum flavor and deliciousness!

Most poke cakes are topped with the frosting of your choice, but it's the process of piercing the cake and adding a filling that gives this type of cake its name.

WHAT IS THE FLAVOR AND TEXTURE OF THIS BOOZY POKE CAKE?

This pina colada cake is very moist due to the filling soaking into the bottom of the baked cake.

While the cake itself has a strong pineapple flavor, the frosting has more of a coconut flavor that beautifully balances this pina colada cake.

IS THIS BEVERAGE CAKE SAFE FOR CHILDREN TO EAT?

Rum extract contains less alcohol than most alcoholic beverages. Only two teaspoons of rum extract are used in the filling, but you can omit this if you prefer and use vanilla or coconut extract instead.

HOW SHOULD I STORE THIS PINEAPPLE POKE CAKE?

This Pina Colada Poke Cake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

While you can serve the pie at room temperature or cold, I prefer to keep leftovers in the fridge because of the creamy ingredients in the filling and topping.

CAN I MAKE THIS PIÑA COLADA CAKE IN ADVANCE?

Yes! In fact, this recipe lends itself well to being made ahead of time. Leaving the baked pie crust in the fridge for a few hours after pouring the creamy filling on top will intensify the sweet, creamy flavor of the rum.

WHAT WORKS BEST TO WASTE THE FILLING IN THE CAKE?

The creamy rum filling can be carefully poured over the cake with a spoon; If not, use a pastry bag or the cut corner of a plastic sandwich bag. The last options should give you more control over the padding.

If you liked this recipe or want to make it again, leave a comment, rate the recipe and follow us at:

Facebook|Gore|pinterest|BlogLovin|Instagram

Pineapple cake