Pineapple Poke Cake with Pineapple Glaze


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Crushed Pineapple Cake — This pineapple cake is an easy, from-scratch poke cake recipe! It’s screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.

Crushed Pineapple Cake — This pineapple cake is an easy, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.

Easiest Crushed Pineapple Poke Cake

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. 

Crushed Pineapple Cake — This pineapple cake is an easy, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.

Crushed Pineapple Cake Ingredients

To make this ultra moist glazed pineapple cake, you’ll need only a handful of very common fridge and pantry ingredients.

For the pineapple cake:

  • Unsalted butter
  • Eggs
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Baking soda 
  • Crushed pineapple

For the pineapple glaze:

  • Confectioner’s sugar
  • Juice reserved from the canned pineapple
Crushed Pineapple Cake — This pineapple cake is an easy, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.

How to Make Pineapple Cake with Crushed Pineapple

Making a scratch pineapple cake is so quick and easy! Here’s an overview of the recipe steps:

Step 1: Make the crushed pineapple cake

  1. Beat together the wet ingredients, then whisk in the dry.
  2. Turn the batter into an 8×8-inch baking dish and bake until the top is set and a toothpick inserted in the middle comes out clean. (Depending on how moist your crushed pineapple is, your cake may take a little more time than what the recipe calls for.)
  3. Once the cake is out of the oven, let it cool momentarily before making the pineapple glaze.

Step 2: Make the pineapple glaze

  1. The glaze is made by whisking together some of the pineapple juice left over from the crushed pineapple. You can make the glaze as thin or thick as you’d like! 
  2. Poke the cake all over with a knife, then drizzle the pineapple glaze over top.

Glazing Tip

It may look like there’s too much glaze on the cake, but once it’s had time to chill in the fridge it’ll all soak into the cake! 

Crushed Pineapple Cake — This pineapple cake is an easy, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.

Tips for Making the Best Pineapple Cake

When mixing together the cake batter, make sure the pineapple has been very well drained. If it’s not, the cake will be so moist and wet that it won’t set.

Also note that 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 your crushed pineapple cake is browning too quickly on top before it’s setting up in center, tent with a sheet of foil and bake until done.

Lastly, the longer you can let this crushed pineapple cake 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!

Recipe FAQs

Can I Make This Cake Using Fresh Pineapple? 

I’ve only made this crushed pineapple cake as written, so I can’t say for certain if fresh pineapple will work here. If you try it out and it works for you, please leave me a comment down below! 

Can I Prep This Cake in Advance? 

Definitely! I actually think it tastes better after it’s had time to soak up the glaze. 

If you plan on serving this to guests, I recommend doing so within the first 24 hours. The cake will stay fresh up to five days at room temperature, but the glaze slowly sinks to the bottom of the cake over time. 

Can I Double This Recipe? 

Yes, you should be fine to double this recipe and bake it in a 9×13-inch baking dish. The bake time may vary depending on if your pan is metal or glass. 

Do I have to make the pineapple glaze for the cake?

I suppose you technically don’t have to since the scratch pineapple cake is already super moist and tastes clearly like pineapple. However, the glaze on top really brings things together and makes for a knockout cake!

Can This Recipe Be Made as a Layer cake?

No, this isn’t a good option for a layer cake because it’s extremely moist and the layers would collapse.

Pin This Recipe

Yield: 9

Glazed Crushed Pineapple Cake

Glazed Crushed Pineapple Cake

This pineapple cake is an easy, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.

Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes


  • 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


    1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
    2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
    3. Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
    4. Add the flour, salt, baking soda, and stir until just combined, don’t overmix.
    5. Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
    6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
    7. Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
    8. Set cake on a wire rack to cool momentarily while you make the glaze.
    9. 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.
    10. 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.
    11. 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.
    12. The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better.
    13. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.


*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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 367Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 187mgCarbohydrates: 64gFiber: 1gSugar: 52gProtein: 3g

More Pineapple Dessert Recipes: 


The Best Pineapple Upside-Down Cake — So soft, moist and really is The Best! A cheery, happy cake that’s sure to put a smile on anyone’s face!

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

Tropical Escape Soft Pineapple Crumble Bars — Sweet, soft bars with big pineapple chunks that taste like a tropical vacation!

Tropical Escape Soft Pineapple Crumble Bars - Sweet, soft bars with big pineapple chunks that taste like a tropical vacation!

Pineapple Coconut Oil Banana Bread — Soft, moist, fluffy banana bread with pineapple chunks! Tastes like a tropical vacation!

Pineapple Coconut Oil Banana Bread

Pineapple Lush Parfaits — This is a 4-ingredient, no-bake dessert that’s ridiculously easy, you don’t need a mixer, and you don’t have to turn your oven on! 

Pineapple Lush Parfaits

Layered Carrot Cake with Cream Cheese Frosting – A tender and moist classic two-layer carrot cake with tangy-sweet cream cheese frosting! For anyone who loves carrot cake, this cake looks and tastes so impressive but is EASY to make!

Hummingbird Cake — A super SOFT and moist cake with bananas, pineapple, coconut, cream cheese frosting, and pecans!!

Pineapple Coconut Bars — Eat your piña colada rather than drinking one with these fast, EASY, no-mixer bars that taste TROPICAL!! Pineapple, coconut, white chocolate, and cherries!!

Originally posted June 10, 2015 and reposted July 29, 2022 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Do you think I could make this a s a layer cake or would it be to soft and squishy to hold up.
    I thought putting glaze on each layer, pineapple curd between and glaze on the top. If I refrigerate it over night would it solidify a bit to be able to cut the next day. I’m thinking three layers. Would I have to double the recipe to make three layers.

    1. This isn’t a good option for a layer cake because it’s extremely moist and the layers would collapse.

  2. I made the pineapple poke cake two days ago. We thought it was just okay the first day. By day two, it became absolutely scrumptious! The flavors had blended overnight and it is now my favorite company recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad this cake got better over time for you and it’s your favorite company cake now!

  3. The poke pineapple cake sounds great. But is the oven temperature fan forced or conventional?
    None of the recipes state type of oven temperature. 

    1. Step 1 in the Instructions the temp is listed.

      I bake in a regular oven since not everyone has convection and I try to make my recipes accessible for the masses.

  4. How much is this cake supposed to rise? Mine barely rose at all – and I definitely drained the pineapple well! Also, I used brand new baking soda.

    1. It doesn’t rise a ton but it rises. You can see from the photos it’s not a particularly tall cake but it’s of normal height. Not sure if yours rose normally or less than normal; if it doesn’t taste overly dense or heavy then it was probably fine.

  5. OMG … this little cake tasted and looked great, everyone loved it. I just used half of the granulated sugar and confectioner’s sugar after reading other reviews. Thanks so much for sharing this wonderful recipe! 

    Rating: 5
  6. I made this into cupcakes but otherwise followed it exactly and my family insisted I make another batch for ’em!

    Rating: 5
    1. Thanks for the 5 star review and glad this worked great as cupcakes and that your family insisted on another batch!

  7. Amazing! I’m gluten free so I used gluten free flour and a touch more baking soda and it came out phenomenal.

    Rating: 5
    1. Thanks for the 5 star review and glad this came out great for your with GF flour and a touch more baking soda!

  8. I made this last night for our British neighbor’s birthday. Apparently Pineapple is his absolute favorite fruit, so I definitely put pineapple pieces on the sides of the cake as well. Apparently the aroma of the cake went to his head as he grabbed it and ran into the house with it while I conversed with his wife outside! I could see him thru the window cutting a pieces and then a HUGE GRIN and a big thumbs up from him. I received a thank you call and a mailed thank you card and a hope that perhaps he could have another for his next birthday..or maybe Christmas even! I had to admit it is the most moist and lovely cake I have had in a long time. Thanks so much for sharing the recipes. It is wonderful.!

    Rating: 5
    1. Thanks for the 5 star review and glad that this cake was so good that your neighbor literally ran away with it and was cutting slices off and grinning! Music to my ears!

  9. The cake was super moist and had a divine pineapple flavor. However I did find it excessively sweet. I would definitely make it again but cut the sugar down completely if i was doing the glaze or replace the glaze with whipped cream. 

    Rating: 4
    1. This is a very sweet cake but glad you will try it again and cut the sugar down to suit your tastes.

  10. Hi there. I want to try making your Pineapple Poke Cake with Pineapple Glaze a day ahead. Should I refrigerate it overnight or can I just leave it on the counter, covered, once it has cooled? Thanks!

    1. Counter is fine for me with this dessert. Some desserts taste better chilled, but this isn’t one of them for me personally.

  11. This cake was AWESOMELY GOOD!! Took it to a party. People raved over it! There wasn’t a crumb left! I only made it because I had some crushed pineapple and juice left over from a sweet potato/pineapple recipe. I have NEVER liked pineapple cake, but I LOVED it. Will definitely make again and so easy to make! I added a bit more pineapple juice to the powdered sugar. Otherwise did not change a thing. However, will double recipe next time; I just need to make more of it! THANK YOU for this wonderful cake! My daughter wants it for her birthday!

    Rating: 5
    1. Thanks for the five star review and I’m glad people raved over it and there wasn’t a crumb left! And glad it converted you into a pineapple cake person :)

  12. HUGE success. I’ve never made a pineapple dessert but I had a fresh pineapple that needed to be used so I gave this a try. I followed another reviews tips and cooked the fresh pineapple for about 15 minutes and drained it well. And then boiled the juice to to make a thick, sweet glaze, which needed less powered sugar. Wow! My kids rave about it and call it the best cake they’ve ever eaten. It’s not a pretty cake (not a centerpiece cake) but the flavor and texture are excellent.

    Rating: 5
    1. Thanks for the 5 star review and I am glad that this was a huge success! I am sure that fresh pineapple was amazing and glad you figured out what you needed to do to make it a hit.

  13. I always say I’m gonna comment on recipes but never get around to it lol. This cake was SO good & so easy, I had to make it again the very next day! Absolutely perfect the way it is, just adjust the glaze to your individual tastes & voilà! Thank you for posting this!!

    Rating: 5
  14. Just made this tonight and it’s delicious!! So easy! Only took about 20 minutes in the oven for me and did half the glaze and it was plenty. Your recipes are winners every single time! I also made your strawberry banana cake again yesterday and it was a hit. Thank you!!

  15. Great recipe but I wanted to caution bakers to not remove too much juice from the canned pineapple when making this cake. I took to heart the comments about making sure the pineapple was completely drained and I squished that canned pineapple so hard I’m afraid it made the cake too dry. Also, the dryness didn’t allow the glaze to soak in to the cake and instead the glaze remained completely on the top of the cake like frosting (also should have added more juice to the glaze). The cake turned out OK but I’m certain it will be delicious once I use more juice in both the cake and the glaze. Completely my fault but wanted to be sure no one else made this mistake! Thanks for the recipe Averie :)

    1. Thanks for trying the recipe and it’s one of those things that it’s hard to describe in general how much to drain, exactly, the pineapple. Sorry that you took it to the extreme!

    2. My son wants a goose bumps themed birthday party.

      Since you’ve obviously made this before, I have a question 🙂

      If I add green food coloring to the glaze, would that turn the entire cake green and look tacky? Or would it have the gooey effect I’m aiming for?

  16. I made this for a luau party, and it was a huge hit. The cake disappeared with in minutes of putting it out, and I was asked for the recipe more than once.

    I doubled the recipe, but only had 2 14oz cans of pineapple. I was a bit worried, as that is a big difference, but it turned out perfectly. To be honest, I wouldn’t have wanted any more pineapple in the cake. I only made 1.5 times the glaze, and did not use all of it. This cake is amazingly delicious, and uber sweet.
    thanks for the recipe

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a huge party success!

  17. This is the first recipe tat I have made from your website, and it is a really good cake! A little too sweet for my liking, but my family went crazy over it..Considering the fact that they react like this only for chocolate cakes, this was a revelation. Thank you Averie, for the lipsmacking recipe! ?

  18. Love to try these recipes!! They look and sound easy to make….I love pineapple! ! ! ! Thank you,

    Jeannie Nuzum

    1. This isn’t a ‘tall’ cake. There’s only 1/4 tsp baking soda in it so it doesn’t rise tons but possibly if it’s dense and flat that could be expired baking soda? or maybe you just had really juicy pineapple that weighed the cake down a bit.

  19. Looks wondeful. Def will make this. Some of my fave kiddie food memories involved ‘Nilla Wafer Banana Pudding Bowls (always my BDay request ‘cake’) & Pineapple Upside Down Cake i the cast iron skillet. I have a pretty elaborate recipe bookmark system & placing several of your pineapple recipes w/haste. :) Love that it is quick, one bowl & no larger than it is. Do not think I will have a problem eating all of this, as I would if it were a 13X 9.  I am also bookmarking your site, which I rarely do. Thanks!

  20. This cake is amazing !! I didn’t change a thing and my family wiped it out within 15 minutes. I will definitley be making this again.

    1. Thanks for trying the recipe and I’m glad you’ll definitely make it again! Love that it was wiped out in 15 minutes!

  21. Hi Averie,
    I tried your recipe with fresh pineapple and it turn so awesome, good moist. I cooked the pineapple for 20 minutes and I drain it very well. The juice is soo nice that make my glace taste better. Oh I add a lemon rind to the cake. If my laws love it I will make it again. Thanks so much for sharing.
    Happy Mother’s Day to everyone from the other part of Australia

    1. Thanks for trying the recipe and I’m glad it came out great for you! And great that you were able to incorporate fresh pineapple – glad you’ll make it again! Happy Mother’s Day!

  22. Hi
    I want to try make this cake for Mother’s Day tomorrow. Will it be still good with fresh pineapple instead of can ones?thanks lot

    1. I only tried the recipe the way I wrote it so can’t speak for sure about substitutions. I’m sure fresh pineapple will work but I can’t give any specifics on it since I haven’t tried it, how you will need to adjust baking time, etc.

  23. just made this today and it was so easy and delicious!! really unique and super moist! the tang of the pineapples is balanced really nicely with all of the glaze. i would definitely make this again! 

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make it again!

  24. Hai Averie,

    Can you change your measurements to gram? I’m sorry because I live in asia and I’m not used to with your measurements.

    Can I used fresh pinnapple instead of the can one?

    Thank you so much for your help!

    1. I don’t use grams so cannot give measurements. However, there are online calculators that can do these conversions for you.

      I haven’t tried with fresh pineapple because you need the juice, too, and that’s why it’s easier and more cost effective for me to use canned.

  25. Thank you for the recipe.  I actually made it today in a round pan.  It took approximately 25 min.  It is totally delicious.  I was thinking of making it with toasted coconut sprinkled  on the top, after  icing the cake.  Pineapple and coconut are great together!  It’s an easy cake to make, and very moist as you said.  I don’t think it would  last long in the fridge, nor freezer!!  Thank you again!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that the round pan worked fine!

  26. Thanks so much for your help. The cake was amazing! I’m glad I doubled the recipe so there was plenty to eat and a little left to send home with friends. (We got to keep a little bit too!) I’ll be making this again!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that you doubled it :)

  27. Oh, I guess I didn’t think that sprinkles added much flavor to the cake but in all honesty the cake is perfect (flavor and presentation) as you have written it. I will save the vanilla paste for something else. 

    The Pineapple cake is good but the glaze was way too overwhelmingly sweet for me. I actually used some of the plain pineapple juice left over after making your glaze and mixed with very little powdered sugar to pour onto the cake and into the cut markes then topped it with about 1/4 cup of your glaze. So I still have the white semi-translucent glaze on top and more of the pineapple flavor in the cake. Now, I did eat about 1/4 of the cake (don’t judge) right away (SO GOOD) and I am afraid the rest will be too “wet” when I go back in tonight. I wonder if the measurements are correct for the glaze: 2 cups of powdered sugar and 3-4 Tbsp. of pineapple juice? It made A LOT of glaze and it was extra super thick after adding 5 Tbsp of juice.

    I also wanted to tell you that we named my daughter Avery. (2 years old) When I was thinking about the name when I was pregnant I googled it to see if there were any serial killers or scoundrels with the same name and luckily nothing noteworthy. I did come across your blog somehow and it may have “sealed the name” for me. I went with traditional spelling per hubbies request. Anyway. . . .  I like your name. ;) 

    1. Yes the measurements are correct for the glaze, and a I wrote to add additional juice as necessary for consistency. If your glaze was too thick for your liking and/or too sweet, a splash of water will thin it out without adding sweetness. Very easy fix. And no I don’t believe the cake will be ‘too wet’ later…that’s the point of a poke cake; it soaks it up!

      I also wrote in a few places that this is a very sweet cake! But it couldn’t have been too bad if you ate a 1/4 of the cake yourself, immediately :)

  28. I needed that last comment here with more directions on the glaze. I just pulled my cake out of the oven and usually poke cakes get “poked” right away while still warm, I think. So I am letting this one cool and then poke and glaze. Thanks.

    PS. I made your Funfetti cake last night and my family went crazy for it. (5 year old wants it for his Birthday cake) I am not a sprinkle girl but I took it easy on them (still looked sprinkley) and it was delicious. I am waiting for some Nielsen Massey Pure Vanilla Bean Paste to come in from Amazon today and gonna try the sprinkle cake again using it instead of the extract and see if there is a huge difference. I just came across the stuff a couple days ago and ordered it up right away to try. Have you ever tried it? Now that I think of it, Maybe I saw it on your website?! 

    1. Glad the Funfetti cake was a hit!

      Vanilla bean paste is definitely more intense than regular vanilla. I don’t know if a Funfetti cake with all the sprinkles though would be the best place to use it. I mean you can’t go wrong, but in terms of saving some $ since the stuff is expensive, I’d use it in something with less ‘going on’ like a plainer cake, muffins, etc rather than the Funfetti but that’s just me.

      You can put this glaze on when the cake is still warm for the Pineapple Poke Cake. That’s what I did. I mean I waited maybe 5 minutes, it’s not like I was timing myself but I didn’t intentionally wait any longer than it took me to make the glaze, maybe 3-4 minutes. Enjoy!

  29. I’m making the cake now. It smells delicious. I lined the pan with foil like you said. Is this to help dump it out on a cooling rack? But in the directions it sounds like you glaze the cake while still in the pan. Can you give a few more details after the cake comes out of the oven about how you cool it – leave in pan or not. I’ve never made a cake with foil in the pan so I’m a little confused. Thanks for any tips. Can’t wait to try this!

    1. I let it cool in the pan, poke the holes, pour the glaze over, and then when you’re ready to serve it, you just pull the entire (5 pound cake from the weight of the glaze!) up and out of the pan by the foil! So easy AND cleanup is literally tossing the piece of foil. Saves on dishes and effort! Enjoy!

      And once you start lining your cake pans or bar pans in foil, you will be hooked! Impossible to get cosmetically perfect clean cuts and pieces when it’s all still inside the pan, whereas if it’s all on a cutting board on the foil that you lifted out with ease, you can make it look so much prettier (and save on cleanup!)

  30. Great minds think alike! I just made a pineapple pie this week! Pineapple is great for the summer!

  31. yum! This sounds like the kind of recipe that is tastes even better when you have it first thing in the morning! (pineapple is healthy, right?)

  32. This cake sounds so juicy and absolutely ridiculous. I need a slice (or three) in my life ASAP! 

    1. I need those brownie bite things you posted and I pinned! I was trying to comment but my current internet connection traveling is a little wonky but they looked PERFECT!

  33. Oh my goodness! I’ve made a few poke cakes before but never one with pineapple and this looks so scrumptious! I too am only interested in moist cakes – what’s the point of a dry cake? That’s easy, there is no point to a dry cake! Can’t wait to make this for my office!

  34. This cake looks so moist and flavorful and I want to eat the whole thing for breakfast!

  35. I can tell just how moist this cake is! It looks heavenly. You can’t go wrong with a simple one bowl poke cake, especially during the hotter summer months. 

  36. One bowl cake yes please! I have just tried a pineapple upside down cake for the first time last month and loved it. I am so excited to try this poke cake. It sound just as moist as a tres leche cake which are my favorite it cake.This cake looks sooo amazing.

  37. It’s so pretty!! I bet it tasted – and smelled – amazing. Funny thing…I have a similar cake tomorrow. But at least it’s not pineapple! LOL

  38. Oh how I wish I had a can of pineapple in my pantry. I LOVE pineapple & will make this as soon as I get to the store. Thanks for the recipe!

  39. I can hear the cake cracking from all that glaze as well, Averie this looks heavenly delicious, and as I pineapple lover I am freaking out over these photos and cake!

  40. I was literally JUST talking about pineapple cake not even 5 minutes ago.  Yours looks absolutely amazing!  

  41. Pineapple in cake is a magical, wonderful thing. I don’t even understand what makes it so good. It just IS!!!

  42. I seriously cannot even handle how ultra-moist and soft this cake looks! Would you believe that I’ve never made a poke cake in my life?? I think you just convinced me.  ;) This cake is gorgeous beyond words!

  43. Drenching the cake in a glaze seemed like a really great idea to make the cake real moist. Wish I had gotten the can of pineapple yesterday!

  44. I JUST made my first poke cake last week! I don’t know what took me SO long, because they are the moistest and tastiest cakes ever. This would be good with a pina colada ;) Pinned!

    1. This was my first one and I’m hooked now! And you’re onto something with a pina colada pairing :)

  45. Oh I can never get enough pineapple…I literally eat pineapple everyday..this cake is just another way for me to get my pineapple fix in the best way possible.  Your cakes are always so moist I can’t imagine how moist this one is with all that yummy glaze soaking in.  Your pineapple upside cake is one of my favorite recipes.  I’m definitely trying this.

    1. It’s the most moist cake I’ve ever made from the glaze soaking in and you know me, I already am a moist-cake-only girl! And I am on vacation right now and eating my weight in pineapple :) Love it so much!

  46. Poke cakes are so cool–more glaze soaking in is always better! This looks like a great summer cake that won’t have a melt down outside. I’ll have to check out Southern Uncovered this weekend–sounds interesting.

  47. Oh my goodness, Averie! I’m going to a concert on Friday night and this would go perfect on our tailgate spread. I love a good pineapple cake. Thank you for sharing. 

  48. Oooh, a squishy cake. My favorite kind! I didn’t realize that pineapple cakes were Southern. That’s so cool. I learn a lot from you, Averie! And the knife-twisting technique for the poke cake…gotta try that!

    1. Figure may as well twist the knife around a little bit and give the glaze an extra opportunity to sink in easily :)