Pineapple Poke Cake with Pineapple Glaze
This is the moistest, softest, juiciest cake I’ve ever made.
I literally heard the cake squish when I sliced it from the pineapple juice glaze that soaks into every crevice.
It’s a fast, easy, one-bowl, no mixer, from-scratch recipe that’s as easy as using a boxed mix which I see often with poke cakes. The cake is just screaming with over-the-top pineapple flavor. If you’re a pineapple cake or pineapple dessert lover, this is the cake for you. There’s crushed pineapple inside the cake and the glaze is made with pineapple juice.
Rather than just pouring the glaze over the top, first take a small paring knife and poke the cake in about 25 spots, lightly twisting the knife with each poke. You don’t need to make craters or get too wild poking because the glaze finds a way to soak in. The longer you can let it soak, the better.
I let mine soak overnight and the next morning I was in pineapple heaven. This is one of the best cakes I’ve ever made and definitely very sweet from all the wonderful pineapple.
I made this sweet cake full of Southern flair to celebrate Ovation TV’s new show, Southern Uncovered with the Lee Bros. Matt and his brother Ted explore a different city in the South, seeking to expose the unique and unexpected sides of Southern cuisine and culture.
Pineapple Poke Cake with Pineapple Glaze
This is the moistest, softest, juiciest cake I’ve ever made because of the sweet pineapple juice glaze that soaks in. It’s a fast, easy, one-bowl, no mixer, from-scratch recipe and the cake is just screaming with over-the-top pineapple flavor from crushed pineapple inside the cake and the glaze is made with pineapple juice. Rather than just pouring the glaze over the top, first poke the cake in about 25 spots and the longer you can let the glaze soak, the better. This is one of the best cakes I’ve ever made and definitely very sweet from all the wonderful pineapple.
- 1/2 cup unsalted butter (1 stick), melted
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon baking soda
- one 20-ounce can crushed pineapple, drained very well with juice reserved
- about 2 cups confectioners’ sugar
- 3 to 4 tablespoons pineapple juice, or as needed for consistency
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
- Add the flour, salt, baking soda, and stir until just combined, don’t overmix.
- Add the crushed pineapple and stir to combine. Make sure the pineapple has been very well drained because if it’s not the cake will be so moist and wet that it won’t set. Reserve the juice for the glaze.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. Baking times may range dramatically due to the moisture level in the pineapple (some fruit is much juicer than others), how well it was drained, climate and oven variances, etc. If you feel like cake is browning too quickly on top before it’s setting up in center, tent with a sheet of foil (loosely drape a sheet of foil over the pan) and bake until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Set cake on a wire rack to cool momentarily while you make the glaze.
- In a large mixing bowl, add 2 cups confectioners’ sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
- Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You don’t need to make craters or get too wild poking because the glaze finds a way to soak in.
- Evenly pour glaze over the cake. If glaze is pooling near the sides of pan, use a spatula to push it back up into the center and then use the spatula to ‘squish’ it down into the holes. Even if it looks like there’s too much glaze, it eventually soaks in. The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
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Post is brought to you by Three Degrees and Ovation TV. The recipe, text, images, and opinions expressed are my own. Maybe the #LeeBros will make it to your city! Catch the premiere of Southern Uncovered Sunday, June 14 at 8/7c on @ovationtv!