#Kitchen #Recipe and #HealthyFood: Alyssa Rivers July 03

Pina Colada Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!

I love the flavor coconut adds to recipes, it’s so light, nutty, and decadent. Try more coconut recipes from my blog like this, Pie, Shrimp, and Coconut Cream Cake!

Pina Colada Poke Cake

This Pina colada cake is a taste of tropical paradise heaven. Despite adding the coconut cream and pineapple sauce to the cake, the texture is still light and fluffy. The sauce adds incredible one of a kind flavor without making it heavy. The flavor is rich but the texture is delicate. The perfect summertime Pina colada cake takes you to a tropical paradise all in one bite.

This super easy and insanely delicious Pina colada cake is a wonderful dessert to take to a party or potluck. Making it all in one pan makes it easy to transport. And using a box cake mix speeds up the process and still creates a luscious cake. You will need to take some time to chill it, but then it’s off to paradise. Just like the Cherry Jello Coke Poke Cake you are going to love it! You have to make this cake!

Ingredients for Pina Colada Cake

This Pina colada cake is made easy by using a boxed yellow cake for the base. Create the best combination with this easy to make pina colada cake. For all the ingredients and measurements see below in the recipe card.

Boxed yellow cake mix: Use your favorite boxed yellow cake mix, one you know you will love.
Crushed pineapple with juice: You only need an 8oz can, if you cannot find the smaller can, measure out a cup of pineapple from the bigger can.
Vegetable oil: I like to use canola oil, it’s a mild-flavored oil so it doesn’t flavor the bake.
Eggs: Have your eggs at room temperature, take them out of the fridge at least an hour before mixing.
Cream of coconut: Super thick and decadent, this cream of coconut tastes like paradise.
Pineapple juice: This adds a nice flavor that compliments the coconut.
Heavy cream: I recommend using heavy cream as you’ll be whipping this up into a beautiful frosting.
Cream of coconut: You can sometimes find the cream of coconut with alcohol at your grocery store because it’s most often used for making pina Coladas!
Sweetened shredded coconut toasted: Toast it in a pan on the stove over medium-high heat, stirring constantly.

How to Make Pina Colada Cake Recipe

Super easy and full of flavor you are going to love this Pina colada cake! Easy steps to follow and make the perfect cake every time.

Prep: Preheat the oven to 350°. Spray a 9×13 pan with pan spray and set aside.
Mix the Cake: In a medium bowl, add the cake mix, crushed pineapple and juice, vegetable oil, and eggs. Mix on medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean from the center.
Sauce: While the cake is baking, mix the cream of coconut and pineapple juice.
Poke and Pour: When the cake is done baking and is still warm, use a large fork to poke holes all over the top. Pour the cream of coconut/pineapple juice mixture evenly over the cake and allow it to be completely absorbed.
Frost: In the bowl of a mixer, add the heavy cream and cream of coconut. Using the whisk attachment, whip until medium-stiff peaks form. Once the cake is completely cool, spread the whipped cream over the top. Top with toasted coconut. Refrigerate until ready to serve.

Mixing the ingredients, poking holes in the cake and pouring th sauce over the top.

The Best Pina Colada Poke Cake Tips

Sweet and tropical, this Pina colada cake was made for summer! These tips will help take your boxed cake to the next level!

Cake: Adding crushed pineapple to the cake not only keeps it moist but adds a sweet flavor that is light delicate.
Cream of Coconut: Cream of coconut is different than coconut milk, the coconut cream is richer and will adhere to the cake better than coconut milk and it has a richer flavor.
Poke and Pour: Make sure you wait a bit to poke the cake, you want it a bit warm but not too warm. Otherwise, the cake will stick to the fork or the back of the spoon. You can use a fork or skewer to poke the holes. Make sure you poke enough to have the sauce in every piece and then some.
Chill: You will want to chill the cake, it will keep the sauce evenly dispersed stay that way, instead of soaking into the bottom. Plus tastes better.
Topping: You do not have to add the cherries or the pineapples if you do not want to, but the coconut is a must. Toast it in the oven on a cookie sheet or on the stovetop.

Decorated pina colada poke cake with pineapple, and maraschino cherries.

Removing a slice of cake from the pan to serve.

Making Ahead and Storing Poke Cake

Make-Ahead: This is a wonderful cake to make ahead of because it needs to be refrigerated. Do not frost though, it can make the Pina colada cake weep and make the top soggy.
Store: If you have any leftovers keep them in the fridge covered. It will keep for up to 3 days.
Freeze: You can freeze the cake but I recommend freezing it without the whipped topping. Tightly wrap the cake in both plastic and foil. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature. Once thawed you can top it. You can freeze the cake before or after poking it and pouring the sauce.

Pina Colada Cake

Pina Colada Poke Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!

Course Dessert

Cuisine American

Keyword pina colada poke cake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings slices

Calories 391kcal

Author Alyssa Rivers

Ingredients

1 box yellow cake mix
1 (8 ounces) can crushed pineapple with juice
½ cup vegetable oil
4 large eggs
1 cup cream of coconut
½ cup pineapple juice

Topping

1 ½ cup heavy cream
¼ cup cream of coconut
½ cup sweetened shredded coconut toasted

Instructions

Preheat the oven to 350°. Spray a 9×13 pan with pan spray and set aside.
In a medium bowl, add the cake mix, crushed pineapple and juice, vegetable oil, and eggs. Mix on medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean from the center.
While the cake is baking, mix the cream of coconut and pineapple juice.
When the cake is done baking and is still warm, use a large fork to poke holes all over the top. Pour the cream of coconut and pineapple juice mixture evenly over the cake and allow it to be completely absorbed.
In the bowl of a mixer, add the heavy cream and cream of coconut. Using the whisk attachment, whip until medium stiff peaks form. Once the cake is completely cool, spread the whipped cream over the top. Top with toasted coconut. Refrigerate until ready to serve.

Nutrition

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Awesome 7 Layer Dip is an addicting creamy dip that includes all of your favorites, like guacamole, refried beans, and sour cream! You will be amazed how simple it is to put together such an incredibly delicious dip!

If you love creating different dips to entertain your family and friends, you are not alone! For a recipe with flavors and layers similar to this 7 layer dip, but with a slight twist in presentation, try Individual 7 layer dip.

7 layer dip in a clear dish.

Awesome 7 Layer Dip

Layering these tasty ingredients one on top of the other makes dipping into all the delicious flavors at once possible. Not to mention the beautiful colors that are displayed when you make it in a clear dish. Every bite is bursting with the distinct flavors of each ingredient. The creamy guacamole, earthy beans, and taco seasonings are amazing together. Everyone loved this dip and it did not last long at all!

Awesome 7 layer dip is so filling and satisfying it makes a great for a snack or an appetizer. It is really perfect for any occasion. As written it is a pretty mild dip, but it is easy to customize the heat level to your preference by adjusting the salsa and taco seasoning. No doubt it will be a huge hit and maybe even a new family favorite! It’s not called amazing for nothing!

What’s in the Layers?

This short list of delicious ingredients come together so well. Some can even be made from scratch! Whether you choose to use store bought or homemade ingredients, this dip will turn out fantastic either way!

Refried beans: Sweet, earthy flavor to start off the first layer of the dip.
Homemade guacamole: Creamy avocado dip is full of flavor.
Sour cream: Mix with the taco seasoning for a creamy layer of amazing flavor.
Taco seasoning: My homemade taco seasoning is the best!
Salsa: Chunky salsa is great or pico de gallo
Colby jack cheese: Shredded fresh and sprinkled on top.
Olives: Drain canned olives and slice.
Cherry Tomatoes: Dice and sprinkle on top.
Green Onions: Finely dice them or leave thicker for more crunch in the topping.

Let’s Make Dip!

This will definitely be my new go to dip recipe! Thank goodness it is such a simple recipe that I can throw it together easily and it looks and tastes so incredibly delicious!

Layer ingredients: In a 8×8 inch dish layer the refried beans, and guacamole. In a small bowl mix the sour cream with the taco seasoning and layer on top of the guacamole. Then layer salsa on top.
Add toppings: Top with shredded cheese, olives, tomatoes, and green onions.
Serve!

Steps to make 7 layer dip.

Variations of 7 Layer Dip:

This 7 layer dip is an impressive dip that is impossible to mess up! There are many different versions of it floating around, but this is definitely the best one I have seen! Here are a few more ideas to make your finished dip even more unique to your family.

Add toppings: Jalapenos, green chilies and cilantro are great toppings to give your dip even more personality.
Meaty Version: Add taco meat for an even heartier version that could easily take this dip from an appetizer to a full meal.
Chill: Cover and place the completed dip in the refrigerator to chill for at least 30 minutes before serving. This will bring the flavors together!
Thick salsa: Use a thick salsa or pico de gallo so it’s not too runny.

View of finished 7 layer dip.

Can You Make 7 Layer Dip Ahead?

This dip is best served shortly after making it. This is mostly because of the freshness of the ingredients, like the guacamole and pico de gallo. However, the leftovers will still be good for a 3-4 days in the refrigerator. Especially since the guacamole is between the bean and sour cream layers. Placing it in a center layer will keep it from turning brown when the air hits it. It may start looking less appealing after a couple of days, but it will still be safe to eat and taste fantastic!

Dipping a chip into 7 layer dip.

More Crave-Worthy Dip Recipes:

Awesome 7 Layer Dip

Course Appetizer, Side Dish, Snack

Cuisine American, Mexican

Keyword 7 layer dip, awesome 7 layer dip

Prep Time 10 minutes

Total Time 10 minutes

Servings People

Calories 97kcal

Author Alyssa Rivers