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.
Course Dessert
Cuisine American
Cook Time 28 minutesminutes
Servings 8people
Calories 376kcal
Author Lisa B.
Ingredients
1(15 ounce) box white cake mix
1(8 ounce) can crushed pineapple, undrained
1cupsugar
1(8 ounce) package of cream cheese, softened
½cupunsalted buttersoftened
3cupspowdered sugar
1teaspoonvanilla extract
2cupschopped pecansdivided
Instructions
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.