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Easy Pina Colada Poke Sheet Cake

This incredibly easy-to-follow recipe for a dairy-free pina colada poke sheet cake perfect to bring summer vibes to 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.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 15.5 ox 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
  • 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
  • 3.4 oz package instant coconut cream pudding mix You can substitute with vanilla if that’s what you have.
  • 1 cup canned coconut milk full fat
  • 8 oz 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.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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.
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