Piña Colada Poke Cake Recipe

Instructions:

1. Prepare the Cake:
   • Preheat your oven according to the cake mix box instructions.
   • Prepare the white cake mix according to the package directions.
   • Bake the cake in a 9×13-inch pan as directed on the box.
2. Poke the Cake:
   • Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes.
   • Use the handle of a wooden spoon or a similar tool to poke holes all over the cake, about an inch apart.
3. Add the Filling:
   • In a medium bowl, mix the sweetened condensed milk and the cream of coconut together until well combined.
   • Slowly pour the mixture over the cake, making sure it fills the holes you poked.
4. Add the Pineapple:
   • Evenly spread the drained crushed pineapple over the top of the cake.
5. Chill the Cake:
   • Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to absorb the liquid.
6. Add the Topping:
   • Before serving, spread the whipped topping evenly over the top of the cake.
7. Garnish and Serve:
   • Garnish with maraschino cherries and shredded coconut, if desired.
   • Slice and serve chilled.

Enjoy your tropical Piña Colada Poke Cake!