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Pineapple Poke Cake with Pineapple Glaze » Simple and Healthy Recipe! ✅

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crushed pineapple cake – This Pineapple Cake is an easy cake recipe from scratch! It’s screaming with the pineapple flavor of the crushed pineapple in the cake and the pineapple juice in the frosting.

Moist Pineapple Cake with Pineapple Glaze

This is the moistest, softest, juiciest cake I have ever made. I literally heard the cake squish as I cut it from the pineapple juice frosting that soaked every crevice.

It’s a quick, easy, one-bowl, no-mixer, from-scratch recipe, as easy as using a canned mix, which I often see with cakes. The cake is screaming with over the top pineapple flavor. If you are a lover of pineapple cake or pineapple desserts, this is your cake. There is crushed pineapple inside the cake and the frosting is made from pineapple juice.

Instead of pouring the glaze over the surface, first take a small kitchen knife and hit the cake in about 25 placesrotating the knife slightly with each stroke.

You don’t need to crater or get too wild, why? the frosting finds a way to soak.

What’s in this pineapple cake?

To make this ultra-moist pineapple cake, you will only need a handful Very common ingredients for fridge and pantry:

  • Unsalted butter
  • Egg
  • Granulated sugar
  • Vanilla extract
  • all-purpose flour
  • Salt
  • Sodium bicarbonate
  • crushed pineapple
  • Powdered sugar

Can I make this cake with fresh pineapple?

I made this pineapple puree cake just as written, so I can’t say for sure if fresh pineapple will work here. If you try it and it works for you, leave me a comment below!

How to make pineapple cake with pineapple glaze

To make this pineapple cake, mix together the crumbled pineapple cake batter and bake until the top has set and a toothpick inserted into the center comes out clean. Depending on how moist your pineapple puree is, your cake may take a little longer than the recipe calls for.

Once the cake is baked, let it cool for a moment before making the pineapple glaze.

the icing is made with some of the pineapple juice left over from the crushed pineapple. you can make icing like thin or thick How would you like it!

Prick the cake with a knife, then sprinkle the pineapple glaze on top.

Note: It may seem like there is too much frosting on the cake, but once it has had time to chill in the fridge everything will be dipped in the cake!

Can I make this cake ahead of time?

Decidedly! In fact, I think it tastes better after it’s had time to soak up the frosting.

If you intend to serve it to guests, I recommend that you do so within the first 24 hours. The cake will stay fresh for up to five days at room temperature, but over time the frosting will slowly sink to the bottom of the cake.

Can I double this recipe?

Yes, you should double this recipe and bake it in a 9×13-inch pan. Cooking time may vary depending on whether the pan is metal or glass.

Tips for making the best pineapple cake

When kneading the cake dough, make sure that the the pineapple was very well drained. Otherwise, the cake will be so wet and moist that it won’t solidify.

Note that also cooking times can vary a lot by the moisture level of the pineapple (some fruits are much juicier than others), the level of dripping, climatic and oven variations, etc.

If you feel like your pineapple puree cake is browning too quickly before settling in the center, shade with a sheet of aluminum foil and cook until cooked.

In the end, the longer you can soak this pineapple puree cake, the better.

I leave mine overnight soak and the next morning I was in pineapple heaven. This is one of the best cakes I have ever made and definitely very sweet from all the wonderful pineapple!


  • 1/2 cup unsalted butter (1 stick), melted

  • 2 large eggs

  • 2/3 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon baking soda

  • one 20-ounce can crushed pineapple, drained very well with reserved juice

  • about 2 cups powdered sugar

  • 3 to 4 tablespoons pineapple juice or as needed for consistency


    1. Preheat oven to 350F. Line 8 x 8-inch baking pan with foil, spray with cooking spray; set aside.
    2. In large microwave-safe bowl, melt butter, about 1 minute on high.
    3. Wait a moment before adding the eggs so they don’t scramble. Add the eggs, granulated sugar, vanilla and beat until smooth.
    4. Add the flour, salt, baking soda and mix until combined, without over mixing.
    5. Add the pineapple crumbles and mix to combine. (Reserve the juice for the glaze.)
    6. Turn batter into prepared pan, slightly leveling surface with spatula.
    7. Cook for about 36-41 minutes (I cooked for 39 minutes) or until cooked through. A toothpick inserted into the center should come out clean, or with a few moist crumbs, but no batter.*
    8. Place cake on wire rack to cool momentarily while you prepare frosting.
    9. In a large bowl add 2 cups powdered sugar, 3-4 tablespoons reserved pineapple juice and whisk vigorously until smooth and smooth. Depending on the consistency and preferences of your frosting, you may need to play around with the proportions of sugar and juice a bit; reserve the glaze.
    10. Using a small paring knife, pierce the cake in about 25 places, rotating the knife slightly with each stroke. There’s no need to crater or mess around too much because the polish finds a way to soak through.
    11. Evenly spread the frosting over the cake. If the frosting is pooling near the sides of the pan, use a spatula to push it toward the center, then use the spatula to “squeeze” it into the holes. Even if there seems to be too much frosting, it will eventually soak through.
    12. The longer you can soak (overnight is optimal) before slicing and serving the cake, the better.
    13. The cake keeps airtight at room temperature for up to 5 days or in the freezer for up to 6 months.


* Cooking times can vary greatly due to the moisture level of the pineapple (some fruits are much juicier than others), the level of dripping, climate and oven changes, etc. placing the curtain in the center with a sheet of aluminum foil (loosely wrap a sheet of aluminum foil over the pan) and cook until cooked.

Nutritional information:





Amount per proportion:

Calories: 367 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 68mg Sodium: 187mg Carbohydrates: 64g Fiber: 1g Sugar: 52g Protein: 3g

Other pineapple dessert recipes:


The Best Pineapple Upside Down Cake – So soft, moist, and it really is the best! A cheerful and happy cake that is sure to make anyone smile!

Tropical Escape Soft Pineapple Crumble Bars – Sweet, soft bars with pineapple chunks that taste like a tropical vacation!

Pineapple Coconut Oil Banana Bread – Soft, moist, and fluffy banana bread with pineapple chunks! It tastes like a tropical vacation!

Pineapple Parfaits – This is a 4-ingredient no-bake dessert that is incredibly easy, you don’t need a mixer, and you don’t have to turn on the oven!

Layered Carrot Cake with Cream Cheese Frosting – A classic two layer moist and tender carrot cake with tangy creamy cheese frosting! For anyone who loves carrot cake, this cake looks and tastes so awesome, but it’s EASY to make!

Hummingbird Cake – A super soft and moist cake with bananas, pineapple, coconut, cream cheese frosting, and pecans!

Pineapple Coconut Bars – Eat your pina colada instead of drinking one with these quick, EASY, no-mix bars that taste TROPICAL! Pineapple, coconut, white chocolate and cherries!!

Originally published June 10, 2015 and republished July 29, 2022 with updated text.

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