This Pineapple Poke Cake screams HELLO SUMMER! It’s sweet, delicious, filled with crushed pineapple and a sweet topping with a fresh pineapple garnish.
Pineapple is such a refreshing fruit and makes for a delicious baked treat. This pineapple poke cake is so easy to make and everyone will be asking for seconds.
Pineapple Poke Cake Ingredients:
- 2 large eggs
- 1 1/4 cup granulated sugar
- 20 oz can crushed pineapple (including liquid)
- 2 tsp baking soda
- 2 cups all-purpose flour
- 1/2 tsp salt
Poke Cake Toppings:
- 1/2 cup heavy whipping cream
- 1 stick unsalted butter
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- fresh pineapple pieces
- whipped cream for topping
how to make a poke cake
First, preheat your oven to 325 degrees F and then grease a 9×13 pan.
In a large bowl, add the eggs, sugar, crushed pineapple, baking soda, flour and salt, and mix until well combined.
Pour the batter into your prepared pan.
Bake the poke cake for 40-45 minutes, just until a toothpick comes out clean.
Allow the cake to cool completely before moving to the next step.
Prep the topping while you’re waiting for the cake to cool.
In a small saucepan, stir up the heavy cream, sugar, butter and vanilla and heat until nice and bubbly.
Once the cake is cooled, use a fork and poke holes all over the cake.
Pour the sauce all over the cake and allow the cake to sit for an hour or two to let the poke cake topping soak in.
Slice and top with whipped cream and fresh pineapple.
Go ahead and dig right in, yum!
Tips for making poke cake:
- The cake can be a little warm when you pour the liquid over, but never hot.
- The liquid should be thinner, not too thick. If it’s thick you’ll want to make larger holes than a fork can make so it can absorb the liquid.
- To serve we like using a colorful glass dish – the blue and yellow go together really well.
- This cake can be served room at temperature, but even better a little chilled!
more pineapple recipes:
This article was written by Courtney’s Sweets, the recipe is from our guest chef Amanda.
Pineapple Poke Cake
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Pineapple Poke Cake Ingredients
- 2 large eggs
- 1 1/4 cup granulated sugar
- 20 oz crushed pineapple including liquid
- 2 tsp baking soda
- 2 cups all-purpose flour
- 1/2 tsp salt
Poke Cake Toppings:
- 1/2 cup heavy whipping cream
- 1 stick unsalted butter
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- fresh pineapple pieces optional
- whipped cream optional
Instructions
- Preheat your oven to 325 degrees F and then grease a 9x13 pan.
- In a large bowl, combine the eggs, sugar, crushed pineapple, baking soda, flour and salt, and mix until well combined.
- Pour the batter into your prepared pan.
- Bake the poke cake for 40-45 minutes, just until a toothpick comes out clean.
- Allow the cake to cool completely before moving to the next step.
- Prep the topping while you're waiting for the cake to cool.
- In a small saucepan, stir up the heavy cream, sugar, butter and vanilla and heat until nice and bubbly.
- Once the cake is cooled, use a fork and poke holes all over the cake.
- Pour the sauce all over the cake and allow the cake to sit for an hour or two to let the poke cake topping soak in.
- Slice and top with whipped cream and fresh pineapple.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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