Step 1

Preheat your oven according to the instructions on the cake mix box.

Step 2

In a large mixing bowl, combine the cake mix, crushed pineapple (with the juice), water, vegetable oil, and eggs. Mix well until all the ingredients are thoroughly combined.

Step 3

Grease a 9×13-inch baking dish and pour the cake batter into it, spreading it evenly.

Step 4

Bake the cake in the preheated oven according to the time and temperature specified on the cake mix box. I baked at 350 degrees F. for 38 minutes.

Step 5

While the cake is baking, prepare the piña colada filling. In a medium mixing bowl, combine the sweetened condensed milk, cream of coconut, pineapple juice, and shredded coconut (if using). Mix until well combined.

Step 6

Once the cake is baked, remove it from the oven and let it cool for a few minutes.

Step 7

Using the handle of a wooden spoon, poke holes all over the cake, going about halfway down.

Step 8

Pour the piña colada filling mixture over the warm cake, making sure to spread it evenly and filling the holes.

Step 9

Allow the cake to cool completely, either at room temperature or in the refrigerator.About 2 hours or so.

Step 10

In a separate mixing bowl, combine the heavy cream, powdered sugar, pineapple juice, and vanilla extract. Whip the mixture until stiff peaks form.

Step 11

Spread the whipped cream over the cooled cake, creating an even layer.

Step 12

If desired, garnish the cake with pineapple slices and maraschino cherries.

Step 13

Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set.

Step 14

Slice the Piña Colada Poke Cake and serve chilled. Enjoy!