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
Scale
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