Easy Pina Colada Poke Sheet Cake
dairy-free cocktail inspired cake recipe
JUMP TO RECIPE
(Discloser: Inspiration Apron is reader supported. I may earn an affiliate commission by any purchase made by clicking links in this post. Thank you for supporting the brands that keep Inspiration Apron running!)
Luau Party Cake Idea
Are you searching for a tropical summer dessert idea to wow your luau party guests? Look no further! This incredibly easy-to-follow recipe for a dairy-free pina colada poke sheet cake perfect to bring summer vibes to your gathering. Everyone deserves to indulge in a sweet dessert, and this one is sure to be a hit with everyone at your luau or tiki party. With the combination of flavors and ingredients like pineapple, coconut and rum, you'll be bringing a refreshingly tropical taste to your celebrations. Plus, you don't need to be a professional baker to whip this up. All the preparation can be completed in minutes and the baking time is only 30 minutes. So forget the hassle of elaborate baking, and get ready to create the perfect summer treat in no time that is moist and irresistible.
Pina Colada Cake Inspiration:
Being short on time seems to be the theme of my life this summer and I needed to whip up a cake for Father’s Day in a hurry that everyone would enjoy, but would also be easy to transport since we were traveling almost two hours to visit. Our family loves a delicious boozy cake and especially a cake made with rum, so I gathered my coconut rum and a few other pantry items such as a yellow cake mix, a can of crushed pineapple, sweetened condensed coconut milk, instant pudding mix and few other things and started creating! I decided a 9x13 sheet cake would be the easiest to make and safest to transport in the car and a poke cake I could make ahead and refrigerate or freeze until ready to travel would work for my time crunch. It was the hit of our celebration and everyone liked, so here I am to give you the easy recipe!
Let’s begin!
Pina Colada Cake Ingredients
Cake ingredients:
15.5ox yellow or white cake mix (I used Pillsbury moist supreme yellow cake mix)
1/2 cup vegetable oil
3 large eggs
1 cup (8 oz) crushed pineapple with juices
Filling ingredients:
(1) 11.25oz can sweetened condensed coconut milk
1/4 cup pineapple juice
1/4 cup coconut rum (or you can substitute a spiced or golden rum for a stronger rum flavor)
Pina colada frosting ingredients:
3.4oz package instant coconut cream pudding mix (You can substitute with vanilla if that’s what you have.)
1 cup canned coconut milk (full fat)
8oz dairy-free whipped topping
1/2 cup crushed pineapple, well drained
Optional topping for garnish: 1/2 cup toasted coconut and 12 maraschino cherries with stems.
Note: I have noticed that the containers of dairy-free whipped topping are getting harder to find in the grocery stores. You can also use a dairy-free whipping cream as a substitute and whip it up with an electric beater in a very clean and chilled bowl until peaks form and cream becomes light and fluffy.
How to make a pina colada poke cake
Instructions:
Preheat oven to 350℉ / 176℃ and grease or spray a 9x13 baking dish and set aside. (Note: I used a glass baking dish, so you may have to adjust your baking time if you use a metal pan.)
In a large bowl, mix together all cake ingredients with an electric mixer for two minutes at medium speed.
Pour cake batter into prepared 9x13 pan and bake in center of oven for 27-30 minutes or until golden brown and when checked with a wooden toothpick in center, comes out clean or with a few moist crumbs.
Let cake cool on a cooling rack for 15-20 minutes before using a fork to randomly poke holes into top of cake all throughout.
How to correctly poke a cake with fork before adding the filling: using a straight down and up motion, gently slide a fork almost to bottom of cake, being careful not to twist or crumble the cake.
How to make pina colada cake filling
Prepare the filling by whisking together the sweetened condensed coconut milk, pineapple juice and rum in a medium bowl.
Slowly pour or spoon filling over top of the cake, letting it soak and fill in the poked holes. Let cake cool completely before spreading frosting (the next step.)
How to make pina colada frosting for poke cake:
In a large bowl, mix together the pudding mix and coconut milk until it thickens and is smooth.
Fold in whipped topping until evenly distributed.
Fold in very drained crushed pineapple until evenly distributed.
Tip: After draining mine, I even used a clean paper towel and pressed as much liquid as I could out of the crushed pineapple.
How to store a pina colada cake:
Evenly spread frosting on completely cooled cake and chill , covered, until ready to serve.
Storage for pina colada cake: Keep refrigerated until ready to serve. Store safely in fridge for up to 5 days or freeze for up to 2 months.
Tip: I actually froze mine until ready to travel to party with, it thawed and was perfect consistency for serving in about 2-3 hours at room temp.
Before slicing and serving, garnish with toasted or fresh grated coconut and maraschino cherries, if desired.
The toasted coconut is a delicious finish and the cherry on top adds a bright pop of color and fun.
Cheers to this cocktail inspired pina colada cake!!
This cocktail themed pina colada poke cake will be the hit of your luau, tiki party or just a good ol’ summer dessert. It’s so moist and delicious, your guests will think you’ve slaved in the kitchen making it.
Your secret is safe with me!
Enjoy!
💜Julie
Easy Pina Colada Poke Sheet Cake
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and grease or spray a 9x13 baking dish and set aside. (Note: I used a glass baking dish, so you may have to adjust your baking time if you use a metal pan.)
- In a large bowl, mix together all cake ingredients with an electric mixer for two minutes at medium speed.
- Pour cake batter into prepared 9x13 pan and bake in center of oven for 27-30 minutes or until golden brown and when checked with a wooden toothpick in center, comes out clean or with a few moist crumbs.
- Let cake cool on a cooling rack for 15-20 minutes before using a fork to randomly poke holes into top of cake all throughout.
- Prepare the filling by whisking together the sweetened condensed coconut milk, pineapple juice and rum in a medium bowl.
- Slowly pour or spoon filling over top of the cake, letting it soak and fill in the poked holes. Let cake cool completely before spreading frosting (the next step.)
- In a large bowl, mix together the pudding mix and coconut milk until it thickens and is smooth.
- Fold in whipped topping until evenly distributed.
- Fold in very drained crushed pineapple until evenly distributed. Tip: After draining mine, I even used a clean paper towel and pressed as much liquid as I could out of the crushed pineapple.
- Evenly spread frosting on completely cooled cake and chill , covered, until ready to serve.
- Before slicing and serving, garnish with toasted or fresh grated coconut and maraschino cherries, if desired.
Notes
How to correctly poke a cake with fork before adding the filling: using a straight down and up motion, gently slide a fork almost to bottom of cake, being careful not to twist or crumble the cake.
Storage: Keep refrigerated until ready to serve. Store safely in fridge for up to 5 days or freeze for up to 2 months.
Travel Tip: I actually froze mine until ready to travel to party with, it thawed and was perfect consistency for serving in about 2-3 hours at room temp.
Note: I have noticed that the containers of dairy-free whipped topping are getting harder to find in the grocery stores. You can also use a dairy-free whipping cream as a substitute and whip it up with an electric beater in a very clean and chilled bowl until peaks form and cream become light and fluffy.
