Piña Colada Poke Cake

1 (15.25 oz.) box vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 (14 oz.) can sweetened condensed milk
10 oz. cream of coconut drink mix
1 (15.25 oz.) can crushed pineapple, drained and juice reserved
1 (8 oz.) container whipped topping
Shredded coconut and maraschino cherries, for garnish


Preheat oven to 350°.

In large bowl, mix together cake mix, water, butter and eggs until smooth. Pour into a 9 x 13-inch baking dish sprayed with non-stick cooking spray and bake for 30 minutes.

Meanwhile, in a medium bowl, mix together sweetened condensed milk, cream of coconut and reserved pineapple juice. 

Remove cake from oven and, using the end of a wooden spoon, immediately poke holes over the top of the cake. Pour milk mixture over the cake. Evenly spread pineapple along the top. Cover and refrigerate overnight. Before serving, top with whipped topping and garnish with shredded coconut and cherries.