Pineapple Poke Cake

4.56 from 18 votes

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.

Course Dessert

Cuisine American

Cook Time 28

Servings people

Calories 376kcal

Author Lisa B.

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

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.

Nutrition