Yumminess! 6 years later, this is still a favorite! I always get asked to make this | July 21, 2024
Annonce:
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There’s something about a piña colada that just screams summer. That creamy, pineapple and coconut concoction that makes you feel like you’re on vacation, even if you’re just lounging in your own backyard. But since I can’t sip on these tropical beauties every day, I say why not turn those flavors into a dessert? And that’s where the piña colada poke cake comes in! It’s like a little slice of island living right on your plate. For all my fellow busy bees looking for that sweet escape without the hassle, this recipe is a tropical breeze to whip up, and it’s a total crowd-pleaser at potlucks and backyard BBQs.
Serving this delightful piña colada poke cake, I love to plate it up with a little extra garnish of shredded coconut or a sprinkle of chopped nuts for added crunch. If you’re feeling fancy, a scoop of vanilla ice cream on the side or a dollop of whipped cream makes it extra indulgent. And hey, if it’s an adults-only gathering, why not pair with a small, actual piña colada to keep the theme going strong?
Ingredients
1 box of white cake mix (plus required oil, eggs, and water as directed on box)
1 (14 oz) can of sweetened condensed milk
1 (8 oz) can of cream of coconut
1 (8 oz) can of crushed pineapple, drained
1 (8 oz) tub of whipped topping, thawed
1/2 cup of shredded coconut, toasted
Maraschino cherries, for garnish
1 (14 oz) can of sweetened condensed milk
1 (8 oz) can of cream of coconut
1 (8 oz) can of crushed pineapple, drained
1 (8 oz) tub of whipped topping, thawed
1/2 cup of shredded coconut, toasted
Maraschino cherries, for garnish
Directions
When squeezing lemons, don’t make the mistake of throwing away the seeds: they are worth their weight in gold used this way
I am 60 years old and only tried this recently. Great flavors!
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