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Ingredients:
For the Cake:
1 box yellow cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 can (20 oz) crushed pineapple (with juice)
For the Topping:
1 package (3.4 oz) instant coconut pudding mix
1 1/2 cups cold milk
1 tub (8 oz) whipped topping, thawed
1 cup sweetened shredded coconut
Optional: maraschino cherries and pineapple slices for garnish
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared dish and bake as directed, typically 25–30 minutes.
2. Add the Poke Filling:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. In a medium bowl, mix the sweetened condensed milk and crushed pineapple (with juice). Pour the mixture evenly over the cake, allowing it to soak into the holes. Let the cake cool completely.
3. Prepare the Coconut Topping:
In a bowl, whisk together the coconut pudding mix and cold milk until smooth and thickened. Fold in the whipped topping until well combined.
4. Top the Cake:
Spread the coconut topping evenly over the cooled cake. Sprinkle shredded coconut on top.
5. Garnish and Chill:
Garnish with maraschino cherries and pineapple slices, if desired. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes (plus chilling time)
Servings: 12 slices
Calories: Approximately 320 per slice
Notes:
◻️ Toast the shredded coconut for added crunch and flavor.
◻️ For a stronger pina colada flavor, add a splash of coconut rum to the pineapple mixture.
