Description
This Sugar-Free Pineapple Glazed Poke Cake is a soft, moist tropical dessert packed with bright pineapple flavor. Made with crushed pineapple and sugar-free sweeteners, then soaked with a buttery pineapple glaze, it is light, refreshing, and perfect for summer gatherings, potlucks, and celebrations.
Ingredients
Scale
Pineapple Cake
- 2 cups all-purpose flour
- 1/2 cup granulated sugar-free sweetener
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1 can (approximately 20 oz) crushed pineapple in natural juice, undrained
- 1/2 tsp coconut extract, optional
Sugar-Free Pineapple Glaze
- 1/2 cup powdered sugar-free sweetener
- 3 tbsp reserved pineapple juice
- 1 tbsp butter, melted
- 1/2 tsp vanilla extract
- 1–2 tbsp unsweetened milk or coconut milk, as needed
Optional Toppings
- Sugar-free whipped topping
- Unsweetened shredded coconut, toasted
- Chopped walnuts or pecans
- Fresh pineapple pieces
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar-free sweetener, baking soda, and salt.
- Add the eggs, melted butter, vanilla extract, undrained crushed pineapple, and coconut extract if using. Stir just until combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes evenly across the entire surface.
- In a small bowl, whisk together the powdered sugar-free sweetener, reserved pineapple juice, melted butter, and vanilla extract. Add milk or coconut milk a little at a time until the glaze is smooth and pourable.
- Slowly pour the glaze over the warm cake, allowing it to soak into the holes.
- Let the cake cool completely, then refrigerate for at least 1 hour.
- Serve chilled, either plain or topped with sugar-free whipped topping, toasted coconut, chopped nuts, or fresh pineapple.
Notes
- Do not drain the crushed pineapple before adding it to the cake; the juice helps keep the cake moist.
- Reserve some pineapple juice from the can for the glaze.
- Poke the cake while it is still warm so the glaze absorbs more easily.
- Chill for at least 1 hour before slicing for the best texture.
- Store covered in the refrigerator for up to 4 days.
- For a pineapple-coconut variation, add 1/2 cup unsweetened shredded coconut to the batter.
- The cake can be frozen unglazed for up to 2 months. Thaw in the refrigerator before glazing.
- Nutrition is approximate and will vary depending on the specific brands of sugar-free sweetener, pineapple, butter, and optional toppings used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 per serving
- Fat: 11g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
Keywords: Sugar-Free Pineapple Glazed Poke Cake