This pineapple poke cake recipe includes a homemade sheet cake soaked with a sweet creamy sauce and juicy pineapple bits in every bite!
Keyword: cake, pineapple, poke cake
20ouncecrushed pineapple, undrained
1/2cupheavy whipping cream
Spray a 9x13 baking dish with cooking spray and set aside.
In a large bowl, place eggs, sugar, undrained crushed pineapple, flour, baking soda, and salt. Stir well by hand until combined (about three minutes of stirring). You can also use an electric mixer if you like (for about two minutes).
2 large eggs, 1 1/4 cup sugar, 20 ounce crushed pineapple, undrained, 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt
Pour the cake batter into the prepared baking dish and bake at 325 for 40-45 minutes or until golden brown on top and the toothpick inserted in the center comes out clean.
About 10 minutes before the cake is ready to come out of the oven, place heavy cream, sugar, butter, and vanilla in a small saucepot over medium to medium-high heat. Stir constantly and bring it just to a boil. Do not stop stirring and once it starts to boil remove it from the heat.
1/2 cup heavy whipping cream, 1/2 cup unsalted butter, 1 teaspoon vanilla extract, 3/4 cup sugar
Use a fork to poke holes all in the top of the hot baked cake. Immediately pour the hot sauce over the hot cake and allow it to completely soak in.
Once the cake has cooled slightly, serve with whipped cream. Cake can also be served at room temp or stored in the fridge and served cold if you like.