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.
Moist Pineapple 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.
What’s in This Pineapple Cake?
To make this ultra moist pineapple poke cake, you’ll need only a handful of very common fridge and pantry ingredients:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Crushed pineapple
- Confectioner’s sugar
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!
How to Make Pineapple Cake with Pineapple Glaze
To make this pineapple poke cake, simply whisk together the crushed pineapple cake batter 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.
Once the cake is out of the oven, let it cool momentarily before making the pineapple glaze.
The glaze is made with some of the pineapple juice left over from the crushed pineapple. You can make the glaze as thin or thick as you’d like!
Poke the cake all over with a knife, then drizzle the pineapple glaze over top.
Note: 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!
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.
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!
- 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. (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.
*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.
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!
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 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!
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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