Best Ever Pina Colada Cake recipe

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Ingredients

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Nutrition Info

332.8 calories
carbohydrate: 44.4 g
cholesterol: 8.3 mg
fat: 15.9 g
fiber: 0.5 g
protein: 4.2 g
saturatedFat: 8 g
servingSize: -
sodium: 234.3 mg
sugar: 37.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  2. Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.

  4. Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.

  5. Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Recipe Yield

1 9x13-inch cake

Recipe Note

Amazingly simple piña colada poke cake - so flavorful and delicious!

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