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Easy Piña Colada Poke Cake - pineapple cake, coconut cream pudding, whipped topping, pineapple chunks and maraschino cherries

Easy Piña Colada Poke Cake

5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Refrigeration Time 2 hrs


  • 1 box Duncan Hines yellow cake mix
  • 1 cup pineapple juice, not from concentrate
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 2 3.4 oz instant coconut cream pudding
  • 4 cups milk
  • 2 teaspoons rum extract
  • 8 oz whipped topping, thawed
  • 1/2 cup toasted coconut
  • pineapple chunks, for garnish
  • maraschino cherries, for garnish


  • Prepare 9x13 baking pan with baking spray. Mix and bake cake according to package directions, replacing water with pineapple juice.
  • Once cake is baked and out of the oven, use the hand of a wooden spoon to poke holes into cake.
  • Combine pudding mix, milk, and run extract, and whisk for 1-2 minutes. Pour half into holes. Continue whisking 3 minutes until thickened slightly and spread over cake. Refrigerate 1-2 hours to set.
  • Spread on whipped topping and sprinkle toasted coconut on top. Add pineapple chunks and maraschino cherries for garnish. keep refrigerated until serving.