Pineapple Poke Cake
Pineapple poke cake is a quick and simple dessert with big results. Light white cake mix is drenched with sweet pineapple juice, then topped with a light and fluffy whipped cream cheese topping and crunchy chopped pecans.
Servings 8 people
- 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
Preheat oven to 350 degrees.
Prepare cake mix according to package directions using a prepared 9 x 13 dish. Allow cake to cool after baking.
Combine the undrained pineapple and sugar in a small saucepan. Bring to a boil and simmer until sugar is dissolved.
Using a chop stick 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.
Serving: 1slice | Calories: 376kcal | Carbohydrates: 46g | Protein: 2.5g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 70mg | Fiber: 1g | Sugar: 41g | Vitamin A: 190IU | Vitamin C: 3.3mg | Calcium: 25mg | Iron: 1.1mg