Pina Colada Poke Cake

🧂 Ingredients

• 1 Box Yellow Cake Mix

  (Plus Ingredients Called For on the Box)
• 1 14 Ounce Can Sweetened Condensed Milk
• 1 15 Ounce Can Cream of Coconut
• 1 15.25 Ounce Can Crushed Pineapple

  Drained,Juice Reserved
• 2 Cups Heavy Whipping Cream
• 2 to 4 Tablespoons Powdered Sugar

  To Taste
• 1 Teaspoon Coconut Extract
• Shredded Coconut and Maraschino Cherries

  To Garnish

Instructions

• 1 Bake cake in a 9x13 inch pan according to the box directions.
• 2 In a medium bowl, mix pineapple juice, sweetened condensed milk, and cream of
  coconut.
• 3 Remove cake from oven, and poke holes in the top using the handle of a wooden
  spoon.
• 4 Immediately pour pineapple mixture over the top of the cake. Then evenly top
  with crushed pineapple.
• 5 Cover with plastic wrap and refrigerate overnight.
• 6 In a chilled bowl, whip cream using a chilled whisk until soft peaks form.
• 7 Fold in powdered sugar and coconut extract.
• 8 Garnish with shredded coconut and maraschino cherries.
• 9 Store covered in the refrigerator.

Nutrition Info