Pineapple Poke Cake Recipe
This made from scratch Pineapple Poke Cake recipe is the perfect refreshing summer dessert. Made with crushed pineapples and topped with a delicious soaking topping for a moist delicious cake.
Servings: 12
Ingredients
- 2 large eggs
- 1¼ cup granulated sugar
- 20 ounce can crushed pineapple, do NOT drain
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- ½ teaspoon salt
Poke Cake Soaking Topping
- ½ cup heavy whipping cream
- 1 stick unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
Instructions
- Preheat oven to 325 degrees and prepare a 9x13 pan with non-stick spray.
- Combine the eggs, sugar, crushed pineapple, baking soda, flour and salt in a large bowl and mix until well combined. Pour the batter into your prepared pan.
- Bake for 40-45 minutes, until a toothpick comes out clean. Allow the cake to cool completely before moving to the next step.
- Once the cake is cooled, use a fork, skewer or chopstick and poke holes all over the cake.
- Prepare the soaking topping.
- In a small saucepan, stir the heavy cream, sugar, butter and vanilla and heat until nice and bubbly.
- Pour the sauce all over the cake. Allow the cake to sit for at least two hours to let the topping completely soak in.
- Slice and top with whipped topping!
Notes
Store covered with lid or plastic wrap in the refrigerator for up to 3 days.