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Pina Colada Poke Sheet Cake

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  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 24
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If you like piña coladas…make this, pronto. The secret behind this cake is the coconut pudding and rum that soaks into the poked holes. Finished with light whipped cream, plus pineapple and coconut, it’s a dream on a hot summer day – or whenever you need a taste of the tropics.
Created Jun 4, 2018
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Ingredients

  • 1 cup pineapple tidbits (from 398 mL can
  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 box (4-serving size) Jell-O™ coconut instant pudding & pie filling mix
  • 2 cups milk
  • 2 tablespoons coconut-flavoured rum or original rum, if desired
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 cup sweetened flaked coconut, toasted

Steps

  •  
    1
    Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. Drain and reserve juice from pineapple; cover and refrigerate pineapple tidbits. Transfer reserved juice to 2-cup measuring cup; add enough water to make 1 1/4 cups liquid.
  •  
    2
    In large bowl, beat cake mix, pineapple liquid, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes.
  •  
    3
    With handle of wooden spoon (1/4- to 1/2-inch in diametre), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  •  
    4
    In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable; stir in rum. Carefully pour over cake, spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.
  •  
    5
    In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed 3 to 5 minutes or until stiff peaks form. Spread on top of cake; top with coconut and refrigerated pineapple tidbits. To serve, cut into 6 rows by 4 rows. Cover and refrigerate any remaining cake.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
  • Tip 3
    An easy way to toast coconut is to place in small nonstick skillet and heat over medium heat, stirring frequently, until coconut turns light golden brown. Transfer to pie plate or regular plate to cool.

Nutrition Information

210 Calories, 12g Total Fat, 2g Protein, 24g Total Carbs

Nutrition Facts

Serving Size: 24
Calories
210
Total Fat
12g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
45mg
Sodium
220mg
Total Carbs
24g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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