Amazingly simple piña colada poke cake - so flavorful and delicious!

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

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  • Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.

  • Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.

  • Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts

333 calories; protein 4.2g; carbohydrates 44.4g; fat 15.9g; cholesterol 8.3mg; sodium 234.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
11/09/2019
One of the best cakes I've ever made! Rave reviews from everyone. This cake is perfect for a dish that needs to be prepared a day in advance as a time saver. Definitely cook the cake 28-30 minutes so it is completely done- you will be pouring a lot of liquid on it right after it comes out of the oven! Also I found that letting it sit on the countertop for 4 hours after pouring on the liquids allows it to cool completely absorb the liquids & firm back up. After the 4 hours I ice it with the whipped topping and coconut. Store in the fridge until it's gone...which will be in one day!! Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2019
One of the best cakes I've ever made! Rave reviews from everyone. This cake is perfect for a dish that needs to be prepared a day in advance as a time saver. Definitely cook the cake 28-30 minutes so it is completely done- you will be pouring a lot of liquid on it right after it comes out of the oven! Also I found that letting it sit on the countertop for 4 hours after pouring on the liquids allows it to cool completely absorb the liquids & firm back up. After the 4 hours I ice it with the whipped topping and coconut. Store in the fridge until it's gone...which will be in one day!! Read More
Rating: 5 stars
07/08/2020
This was an easy recipe to follow and prepare. I made it for my birthday and it was a big success, it tasted great Read More
Rating: 5 stars
06/06/2019
My family loved this cake. It did not stay around very long. Read More
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Rating: 5 stars
02/11/2021
This cake is delicious. My family was introduced to it 40 yrs ago. The only difference is we add a can of crushed pineapple on top of the cake then the Cool Whip topping. Sprinkle coconut on top of Cool Whip & refrigerate. Decadent, yummy & easy to make. Reminds me of a Tres Leche cake. Read More
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