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.

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4.42 from 255 votes

Glazed Crushed Pineapple Cake

By Averie Sunshine
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
Servings: 9
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Ingredients  

  • ½ cup unsalted butter, 1 stick, melted
  • 2 large eggs
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon salt, or to taste
  • ¼ 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

Instructions 

  • 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. (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. 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.

Notes

*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

Serving: 1, Calories: 367kcal, Carbohydrates: 64g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 68mg, Sodium: 187mg, Fiber: 1g, Sugar: 52g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Pineapple Dessert Recipes: 

ALL OF MY PINEAPPLE 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 averiecooks.com

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.

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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.

Recipe Rating




Comments

  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. 5 stars
    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!

  3. 5 stars
    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!

    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!

  4. 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.

  5. 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.
    Thanks!

    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.

  6. 5 stars
    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!