This Pineapple Glazed Poke Cake is a moist, tropical dessert filled with a sweet pineapple glaze that soaks into every bite. The cake is bright, juicy, and full of island flavor, with a tender crumb and a glossy, fruity finish.
Made with crushed pineapple and a simple powdered sugar glaze, this poke cake is easy to prepare and perfect for potlucks, summer gatherings, or any time you want a refreshing, fruity treat. The glaze is poured over the warm cake, allowing it to seep into the holes and create a deeply flavored, moist texture.
It is delicious on its own, but also wonderful topped with whipped cream, toasted coconut, or fresh pineapple pieces for an extra-special presentation.
Table of Contents
Why You’ll Love This Pineapple Poke Cake
One of the best things about this recipe is how moist and flavorful the cake becomes. The pineapple glaze soaks into the warm cake, creating a juicy, almost pudding-like texture in every bite.
It is also very easy to make. You only need basic pantry ingredients and one can of crushed pineapple. The glaze comes together in minutes, and the poking step ensures maximum flavor in every slice.
Another reason to love it is the tropical taste. The combination of pineapple cake and pineapple glaze creates a bright, sunny flavor that feels like a vacation in dessert form.
What Is a Pineapple Poke Cake?
A poke cake is a cake that is poked with holes after baking, then covered with a glaze, pudding, or syrup that soaks into the holes. This technique infuses the cake with extra moisture and flavor.
This Pineapple Glazed Poke Cake uses a simple butter-based cake studded with crushed pineapple. After baking, the warm cake is poked all over and covered with a sweet pineapple glaze made from powdered sugar and reserved pineapple juice.
The result is a moist, fruity cake with a glossy finish and a deep pineapple taste throughout.
Ingredients You Need
This recipe uses simple ingredients to create a bright, tropical dessert.
Pineapple Cake
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 can (20 oz) crushed pineapple, well drained with juice reserved
Pineapple Glaze
- 2 cups powdered sugar
- 3–4 tbsp reserved pineapple juice
- 1/2 tsp vanilla extract
Optional Topping
- Whipped cream
- Toasted shredded coconut
- Fresh pineapple pieces
The crushed pineapple adds moisture and natural sweetness, while the reserved juice is used to make the glaze. Powdered sugar creates a smooth, pourable glaze that soaks into the cake beautifully.
How to Make Pineapple Glazed Poke Cake
This cake is easy to prepare and bakes into a moist, tender dessert.
Make the Cake Batter
Preheat the oven to 350°F.
Line and lightly grease an 8×8-inch baking pan.
Whisk the melted butter, eggs, sugar, and vanilla until smooth.
Add the flour, salt, and baking soda, then stir until just combined. Do not overmix.
Fold in the well-drained crushed pineapple. Reserve the juice for the glaze.
Bake
Spread the batter evenly into the prepared pan.
Bake for 36 to 41 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
The cake should be golden and set, but still moist.
Make the Glaze
Whisk the powdered sugar, reserved pineapple juice, and vanilla until smooth and pourable.
Add a little more juice if needed for the right consistency. The glaze should be thin enough to soak into the cake but thick enough to coat it.
Poke and Glaze
While the cake is still warm, poke holes all over the surface with the handle of a wooden spoon or a skewer.
Pour the pineapple glaze evenly over the cake, allowing it to soak into the holes.
Use a spatula to gently spread the glaze if needed, ensuring it reaches all areas of the cake.
Chill and Serve
Let the cake cool completely.
Chill for at least 1 hour, or preferably overnight, for the deepest pineapple flavor and moistest texture.
Slice and top with whipped cream, toasted coconut, or fresh pineapple if desired.
Texture and Flavor
This pineapple poke cake has a moist, tender crumb with juicy pockets of crushed pineapple throughout. The glaze soaks into the holes, creating a sweet, syrupy texture that makes every bite deeply flavorful.
The taste is bright and tropical, with natural pineapple sweetness and a hint of vanilla. The glaze adds an extra layer of fruity richness that enhances the overall flavor.
Served chilled, it feels refreshing and indulgent at the same time.
Tips for the Best Results
A few small details can help your pineapple poke cake turn out perfectly.
Drain the Pineapple Well
Drain the crushed pineapple well, but save the juice for the glaze. Too much liquid in the batter can make the cake soggy.
Poke Plenty of Holes
Poke holes all over the cake so the glaze can soak through evenly. The more holes, the more flavorful the cake becomes.
Use Warm Cake for Glazing
Pour the glaze over the warm cake so it soaks in better. A cold cake will not absorb the glaze as well.
Chill Overnight
Chilling overnight allows the glaze to fully penetrate the cake, creating the moistest texture and deepest flavor.
Adjust Glaze Consistency
If the glaze is too thick, add a little more pineapple juice. If it is too thin, add a bit more powdered sugar.
Easy Variations
This recipe is easy to customize with different flavors and toppings.
Add Coconut
Fold 1/2 cup of shredded coconut into the batter for a pineapple-coconut version.
Add Macadamia Nuts
Sprinkle chopped toasted macadamia nuts on top for a Hawaiian twist.
Use Yellow Cake Mix
For a shortcut version, use a yellow cake mix instead of making the batter from scratch.
Add Cream Cheese Frosting
Top with a layer of cream cheese frosting for a richer dessert.
Make Cupcakes
Bake the batter in cupcake liners and poke holes in each cupcake before glazing.
Serving Ideas
This pineapple poke cake is best served chilled. A dollop of whipped cream on top makes it feel extra special.
Toasted shredded coconut adds a nutty, tropical crunch, while fresh pineapple pieces enhance the fruity flavor.
It is perfect for summer picnics, barbecues, holiday gatherings, or any time you want a bright, refreshing dessert.
Storage Tips
Store leftover pineapple poke cake covered in the refrigerator for up to 4 days.
Keep the cake covered with plastic wrap or transfer individual slices to an airtight container.
For the best flavor and texture, serve it chilled. The glaze will continue to soak into the cake as it sits.
Nutrition Information
Approximate nutrition per serving, based on 9 servings:
- Calories: 290
- Net Carbs: 48g
- Protein: 3g
- Fat: 10g
- Fiber: 1g
- Total Carbs: 49g
Nutrition may vary depending on the brand of pineapple, sugar, and optional toppings you use.
Common Mistakes to Avoid
A few simple mistakes can affect the texture of this pineapple poke cake.
Not Draining the Pineapple
Draining the pineapple well is important. Too much liquid can make the cake soggy.
Not Poking Enough Holes
If you do not poke enough holes, the glaze will not soak in properly. Poke generously for the best results.
Glazing a Cold Cake
Pour the glaze over the warm cake so it soaks in better. A cold cake will not absorb the glaze as well.
Not Chilling Long Enough
Chill for at least 1 hour, or preferably overnight, for the deepest flavor and moistest texture.
Overmixing the Batter
Mix only until the ingredients are combined. Overmixing can make the cake dense.
FAQ
Can I make this ahead of time?
Yes. This cake is perfect for making ahead. Prepare it the day before and chill until serving.
Can I freeze pineapple poke cake?
Yes. Freeze the unglazed cake for up to 2 months. Thaw in the refrigerator before glazing and serving.
Can I use fresh pineapple?
Yes. Finely chop fresh pineapple and use it in place of canned. You may need to add a little extra sugar or juice for sweetness.
Why is my cake too dry?
The cake may not have been glazed enough, or it may need more chilling time. Make sure to poke plenty of holes and pour the glaze evenly.
Can I use a different pan size?
Yes. A 9×9-inch pan will work, but the cake may be slightly thinner. Adjust the baking time as needed.
Why This Recipe Works
This Pineapple Glazed Poke Cake works because the crushed pineapple adds moisture and natural sweetness, while the pineapple glaze soaks into the warm cake, creating a juicy, deeply flavored dessert.
It is easy to make, perfect for summer gatherings, and ideal for anyone who loves bright, tropical flavors. For a moist, refreshing cake that tastes like island sunshine, this pineapple poke cake is a delicious choice.
Print
Pineapple Glazed Poke Cake
- Total Time: 55 minutes, plus chilling time
- Yield: 9 servings (8×8-inch cake) 1x
Description
This Pineapple Glazed Poke Cake is a moist, tender tropical dessert packed with crushed pineapple and soaked in a sweet pineapple glaze. The warm cake absorbs the fruity glaze, creating a juicy, flavorful texture in every bite. Easy to make and perfect for potlucks, summer gatherings, picnics, and family desserts, this refreshing pineapple cake is delicious topped with whipped cream, toasted coconut, or fresh pineapple.
Ingredients
Pineapple Cake
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 can (20 oz) crushed pineapple, well drained, juice reserved
Pineapple Glaze
- 2 cups powdered sugar
- 3–4 tbsp reserved pineapple juice
- 1/2 tsp vanilla extract
Optional Toppings
- Whipped cream
- Toasted shredded coconut
- Fresh pineapple pieces
Instructions
- Preheat the oven to 350°F. Line and lightly grease an 8×8-inch baking pan.
- In a large bowl, whisk together the melted butter, eggs, granulated sugar, and vanilla extract until smooth.
- Add the flour, salt, and baking soda. Stir just until combined, being careful not to overmix.
- Fold in the well-drained crushed pineapple. Reserve the pineapple juice for the glaze.
- Spread the batter evenly into the prepared baking pan.
- Bake for 36–41 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake is baking, make the glaze by whisking together the powdered sugar, 3 tablespoons of reserved pineapple juice, and vanilla extract. Add the remaining juice a little at a time if needed until the glaze is smooth and pourable.
- Remove the cake from the oven and, while it is still warm, poke holes all over the surface using the handle of a wooden spoon or a skewer.
- Pour the pineapple glaze evenly over the warm cake, allowing it to soak into the holes. Gently spread the glaze with a spatula if needed.
- Let the cake cool completely, then cover and refrigerate for at least 1 hour. For the best flavor and texture, chill overnight.
- Slice and serve chilled. Top with whipped cream, toasted coconut, or fresh pineapple pieces if desired.
Notes
- Drain the crushed pineapple well before adding it to the batter, but reserve the juice for the glaze.
- Poke plenty of holes across the warm cake so the pineapple glaze can soak in evenly.
- The glaze should be thin enough to pour and absorb into the cake. Add pineapple juice to thin it or powdered sugar to thicken it.
- Chilling overnight gives the glaze more time to penetrate the cake and creates the moistest texture.
- Add 1/2 cup shredded coconut to the batter for a pineapple-coconut variation.
- Toasted macadamia nuts make a delicious tropical topping.
- For a shortcut, substitute a yellow cake mix for the homemade cake batter.
- Store covered in the refrigerator for up to 4 days.
- To freeze, freeze the unglazed cake for up to 2 months. Thaw in the refrigerator before glazing.
- Fresh pineapple can be substituted for canned pineapple; finely chop it and adjust the sweetness or juice as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Fat: 10g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
Keywords: Pineapple Glazed Poke Cake