Pineapple Poke Cake
Quick and easy pineapple poke cake tastes just like a tropical vacation. This crowd pleaser is the perfect dessert for a summer bbq, potluck, or family gathering.
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Several months ago, I was researching Elvis’s favorite foods for a food assignment. Yes, that Elvis. My research turned up the more well-known results such as peanut butter and banana sandwiches. But I also came across several articles that claimed pineapple poke cake was among his all-time favorite desserts.
Obviously, I have no way of substantiating that claim. But, the day I made this cake, I sent some home with my parents. The next time I talked to my mother, she asked, “What was that cake you gave us? It was delicious!” Who am I to argue with The King or my mother? Add this recipe to your arsenal the next time you need a quick and simple dessert. Your friends and family will be asking for the recipe.
What is poke cake?
Poke cake became all the rage in the 1970’s. The concept is simple. Prepare a boxed cake mix. Once the cake is baked and cooled, you poke holes in it. The trend was to then pour fruit flavored gelatin over the top, allowing the liquid to seep into and throughout the cake. Supposedly it not only made for a moist cake, but it added some fun color. Today’s poke cakes don’t require fruit-flavored gelatin. Recipes use anything from warm chocolate to condensed milk. Or in the case of this cake, fruit juice.
Ingredients and tools you will need
Anything that starts with a boxed cake mix has to be an easy dessert recipe. To make this pineapple poke cake recipe you will need:
- 1 (15-ounce) box white cake mix (plus whatever ingredients listed on the box to make the cake)
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup sugar
- 1 (8-ounce) package of cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans, divided
- 9 x 13 x 2-inch baking dish or cake pan
- Chop stick, wooden skewer, or wooden spoon
- Stand mixer or handheld electric mixer
How to make pineapple poke cake
- Prepare the white box cake mix according to the package directions.
- Grease a cake pan with nonstick cooking spray. Pour batter into the prepared baking dish. Bake and allow the cake to cool completely after baking.
- Preheat the oven to 350 degrees.
- Combine the undrained pineapple and sugar in a small saucepan. Bring the mixture to a boil and simmer until the sugar is dissolved.
- Using a chopstick or something similar, such as the handle of a wooden spoon, poke holes throughout the baked cake at approximately 1/2-inch intervals.
- Pour the pineapple juice mixture over the top of the whole cake.
- Mix together the cream cheese, butter, and powdered sugar in a large bowl until combined.
- Stir in the vanilla extract and 1 ½ cups of the chopped pecans.
- Evenly spread the icing over the cake. Sprinkle the top of the cake with the remaining ½ cup of chopped pecans.
- Garnish individual slices with chunks of fresh pineapple if desired.
Storage and freezing instructions
Storage. Cover the leftover cake with plastic wrap or aluminum foil. Store the cake in the refrigerator within two hours and consume within four days.
Freezing. I don’t recommend freezing the cake once it has been iced. Cream cheese doesn’t hold up well to being frozen. You can freeze the baked cake without the icing. Cover the top with a lid, plastic wrap or foil and freeze on a level surface. Consume within three months. Thaw the cake completely before icing.
Frequently asked questions
Yes. Be sure to follow the appropriate cook time on the box for an 8 x 8-inch square pan or an 8-inch round pan.
The most likely culprit is the cake was not cooled completely before poking the holes and pouring the pineapple mixture over the top. Warm cake absorbs more liquid than a cooled cake. Another reason could be the cake was not fully baked. Insert a toothpick near the middle of the cake as soon as you take it out of the oven. If the toothpick emerges clean, the cake is baked through. If not, place it back in the oven, bake for another five minutes, and test it again. Repeat until a toothpick comes out clean. Finally, you may have poked too many holes in the cake. Aim for about XX holes. This is not a hard number. You can add slightly more or less. Just don’t overdo it.
Yes! Yellow cake mix or butter cake mix can be used. If you love pineapple flavor, you can even use a pineapple cake mix.
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Pineapple Poke Cake
Ingredients
- 1 (15 ounce) box white cake mix
- 1 (8 ounce) can crushed pineapple undrained
- 1 cup sugar
- 1 (8 ounce) package of cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans divided
Instructions
- Preheat the oven to 350 degrees.
- Prepare the cake mix according to package directions using a prepared 9 x 13 baking dish. Allow cake to cool completely after baking.
- Combine the undrained pineapple and sugar in a small saucepan. Bring to a boil and simmer until the sugar is dissolved.
- Using a chop stick, fork, or something similar, poke holes throughout the cake. Pour the pineapple mixture over the cake.
- Mix together the cream cheese, butter, and powdered sugar until combined.
- Stir in the vanilla extract and 1 ½ cups of the chopped pecans.
- Evenly spread the icing over the cake. Top with the remaining ½ cup of chopped pecans.
Video
Notes
Nutrition
Do you have questions about this post? Leave a comment. Have you made this dish? Be sure to leave a rating and review!
Yes, because of the cream cheese in the frosting, you will need to refrigerate the cake.
Do you refriderate?
Hi, Juli. No, the recipe is written correctly — one 8 ounce can of crushed pineapple.
8oz can of crushed pineapple? Is it supposed to be 18 oz?
Hi Marcia, no do not drain the pineapple. You will use the juice in Step 3. I realize that isn’t very clear how I have it written. I have edited the recipe. Hope that clears things up!
i love poke cakes and this is a definite to make. I have one question, do you drain the pineapple?
I hope you enjoy it, Connie!
This recipe sounds so good. I’m trying it in about ten minutes. Can’t wait to eat a bite. I will let you know how long it will take to disappear. I’m sure not long. Our family loves pineapple
Ha!!! Thanks, Tony. To be honest, I’ve snuck a bite or two before breakfast as well.