Pina Colada Poke Cake

🧂 Ingredients

• 1 ¼ cup Pina colada drink mix
• ⅓ cup rum

  plus 2 tablespoons, divided
• 3 oz coconut cream pudding mix
• 2 8 ounce tub whipped topping, thawed
• 1 cup fresh pineapple

  diced
• 1 ½ cups sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• ⅛ tsp salt
• 12 tbsp unsalted butter softened
• 4 egg whites
• 1 cup milk
• 1 ½ tsp vanilla extract
• cooking spray

Instructions

• 1 Preheat oven to 350 degrees.
• 2 In a small bowl, mix together the wet ingredients (butter, egg whites, milk,
  vanilla extract) for the white cake layer. 
  
• 3 In a separate larger bowl, mix together the dry ingredients for the white cake
  layer (flour, sugar, baking powder, salt). 
  
• 4 Mix together the dry and wet ingredients to form the cake batter. Use an
  electric mixer to make this easier, if you have one.
  
• 5 Fold the fresh pineapples into the cake batter with a spatula.
• 6 Spray a 9" x 13" baking pan with cooking spray.
  
• 7 Pour cake batter into baking pan. Bake for 25-30 minutes, until a sharp knife
  inserted into the cake comes out clean.
  
• 8 Allow cake to cool until it can be safely handled.
  
• 9 Using the back of a spoon, or other utensil, poke cake all over to form holes. 
  
• 10 In a medium bowl, mix together the pudding mix with 1 cup of the Pina Colada
  drink mix and the rum. 
  
• 11 Pour over the cake and spread around to make sure it gets in the holes.
  
• 12 Mix together one container whipped topping with the remaining ¼ cup of Pina
  Colada mix and 2 tablespoons rum. 
  
• 13 Spread this over the top of the cake and then top with remaining whipped cream.
  
• 14 Refrigerate for at least one hour to chill.
  
• 15 If desired, top with fresh pineapple to garnish. Serve! 

Nutrition Info