Pina Colada Poke Cake
Hello friends! Loooong time no talk! I’ve been a little absent around these parts because I was with my family on vacation in London! It was my kids’ first international trip and it was absolutely incredible. Yes, there were meltdowns (mostly mine), and some tricky spots, but over all we had the most wonderful time.
I loved seeing that piece of the world, a city I have loved since I first met it, through my kids eyes. I loved sharing every bit of it’s incredibleness with them. If you are interested, in the next month or two, I could write a post about what we did and what my tips for traveling overseas with kids are (spoiler alert: lots of candy). Let me know if that’s something you’d like to read!
Until then, we have Pina Colada Poke Cake!
Ingredients
For The Cake
16.25 ounces white cake mix
3 large eggs
2 teaspoons vanilla extract
20 ounces canned crushed pineapple in juice
1 cup vegetable oil
5.46 fluid ounces coconut milk (well mixed)
For The Frosting
12 ounces cool whip
20 ounces canned crushed pineapple in juice
3.4 ounces coconut instant pudding mix
Topping
1/2 cup toasted coconut
maraschino cherries
Instructions
Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
In a large bowl, whisk together the cake mix, eggs, vanilla extract, crushed pineapple (and it's juice), and vegetable oil.
Pour the mixture into the baking dish and bake for 40 minutes (rotating once during baking), or until a toothpick in the center of the pan comes out with just a few crumbs.
Allow the cake to cool a little and then poke holes in the cake with the end of a wooden spoon. You need roughly 24 holes. Fill the holes with the well mixed coconut milk. Cover the cake and refrigerate for at least four hours.
Before serving, mix together the cool whip, canned crushed pineapple (with it's juice), and coconut pudding. Spread evenly over the top of the cake. Top with toasted coconut and maraschino cherries and serve!
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