Pina Colada Poke Cake

Ingredients

For the cake:
1 box white cake mix
1 cup crushed pineapple not drained
1/2 cup vegetable oil
3 large eggs

For the filling:
15 ounces cream of coconut
1/2 cup pineapple juice
2 teaspoons vanilla extract (or rum extract or coconut extract)

For the topping:
3.4 ounce instant coconut pudding mix
1 cup whole milk
8 ounces whipped topping
1/2 cup crushed pineapple well drained
toasted coconut for garnish

Directions

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.

In a large bowl, add the cake mix, crushed pineapple, oil, and eggs. With an electric hand mixer, mix on low for 30 seconds to combine. Place on medium speed and whip for 2 minutes.

Pour the batter into the prepared baking dish and smooth out the top. Bake for 29-35 minutes until a toothpick inserted into the center comes out clean.

Let cool on a wire rack for 30 minutes.

Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.

In a medium-sized bowl whisk together the cream of coconut, pineapple juice, and vanilla extract. Pour all over the cake. Let it sit until completely cooled and the liquid is absorbed.

To make the topping, place the pudding mix into a large bowl. Add the milk and whisk to combine until it starts to thicken.

Fold in the whipped topping until there are no streaks left. Fold in the well-drained crushed pineapple. Smooth over the cake.

Top with toasted coconut and serve.