Pina Colada Cake

Pina Colada Poke Cake – cake loaded with coconut, pineapple and rum. This cake is SO good!! It gets better as it sits in the refrigerator. Yellow cake with pineapple and rum, soaked in cream of coconut and topped with a cream cheese frosting and shredded coconut. Golden Butter Cake Mix, oil, eggs, crushed pineapple, sour cream, rum extract, cream of coconut, cream cheese, milk, powdered sugar, coconut. Great for parties and potlucks. There are NEVER any leftovers!! SO good!

It’s May, and I have summer on my mind! This Pina Colada Cake whisks me away to a tropical location with every bite. You can almost feel the sand between your toes. It just tastes like summer!
This Pina Colada Cake is loaded with pineapple, coconut and rum extract. It is topped with a delicious cream cheese frosting and coconut. O-M-G! This is a poke cake. It is the type of cake that gets better as it sits in the refrigerator. You can eat the cake right away, but it is definitely better if you can way one day to dig in. That is really the hardest part about making this Pina Colada Cake! LOL!
This Pina Colada Cake is CRAZY good!! It is great for potlucks or summer cookouts.

PINA COLADA CAKE

Prep time: 10 MINS : Cook time: 35 MINS Total time: 45 MINS
Pina Colada Poke Cake – cake loaded with coconut, pineapple and rum. This cake is SO good!! It gets better as it sits in the refrigerator. Yellow cake with pineapple and rum, soaked in cream of coconut and topped with a cream cheese frosting and shredded coconut. Golden Butter Cake Mix, oil, eggs, crushed pineapple, sour cream, rum extract, cream of coconut, cream cheese, milk, powdered sugar, coconut. Great for parties and potlucks. There are NEVER any leftovers!! SO good!!

INGREDIENTS:

Cake

Frosting

  • 1 (8-oz) package cream cheese
  • 2 Tbsp milk
  • 1 (16-oz) box powdered sugar
  • 1 tsp vanilla
  • shredded coconut
  • cherries

INSTRUCTIONS:

Cake

  1. Preheat oven to 350ºF. Grease and flour a 9×13-inch cake pan.
  2. Combine cake mix, oil, eggs, sour cream, crushed pineapple and rum extract. Mix well. Pour into prepared pan.
  3. Bake for 35 minutes. Cool in pan for 10 minutes.
  4. Poke holes in top of cake and pour cream of coconut over cake. Cool completely.
Frosting

  1. With a handheld mixer, beat together cream cheese and milk until smooth.
  2. Add powdered sugar, a little at a time. Mix well.
  3. Stir in vanilla.
  4. Spread frosting over cooled cake. Top with shredded coconut.
  5. Serve with cherries, if desired.